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Stuffed portobello (vegetarian)
Stuffed portobello (vegetarian)

Before you jump to Stuffed portobello (vegetarian) recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

Mostly, people have been trained to think that “comfort” foods are terrible for the body and must be avoided. However, if your comfort food is candy or junk food this holds true. Other times, comfort foods can be utterly nutritious and good for us to eat. Some foods actually do elevate your mood when you consume them. When you feel a little down and are in need of an emotional pick-me-up, test out a few of these.

Some grains are actually great for driving away bad moods. Quinoa, millet, teff and barley are all truly wonderful for helping raise your happiness levels. They fill you up better and that can help you with your moods too. It’s not difficult to feel low when you are starving! These grains can elevate your mood as it’s easy for your body to digest them. You digest these foods faster than other things which can help promote your blood sugar levels, which, in turn, helps make you feel happier, mood wise.

See, you don’t need to consume all that junk food when you wish to feel better! Try a few of these tips instead.

We hope you got benefit from reading it, now let’s go back to stuffed portobello (vegetarian) recipe. To cook stuffed portobello (vegetarian) you only need 9 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Stuffed portobello (vegetarian):
  1. Use 4 jumbo portobello mushrooms
  2. Provide 1 pack Yves veggie cuisine garden veggie crumble (soy free vegan protein)
  3. Prepare 1/4 large Red pepper finely diced
  4. Take 1/4 large orange pepper finely diced
  5. You need 1 green onion finely diced
  6. Get 1/3 cup feta crumbled
  7. Provide 50 ml extra virgin olive oil
  8. Get 50 ml balsamic vinegar
  9. Provide to taste fresh ground black pepper
Steps to make Stuffed portobello (vegetarian):
  1. Clean the mushrooms heads with damp cloth or paper towel.
  2. Remove stems and finely dice them. Put them aside in a large bowl.
  3. Remove inside of mushrooms delicatly with spoon. Carefull not to brake mushroom heads. Throw inside away.
  4. Mix olive oil with balsamic vinegar and brush the outside and the inside of mushroom heads with mix. Put them aside on a plate.
  5. Add the peppers, green onions, crumbled feta and vegan protein to the bowl containing the mushroom stems and mix well. Add fresh ground black pepper to taste.
  6. Stuff the mushroom heads with this mix, gently pressing mix in with hands.
  7. Cook on the bbq at mid-low or in the oven at 450° for 20 minutes. Both must be preheated.
  8. Serve on a quinoa bed with a side of green salad.
  9. Enjoy!

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