Walnut meat and veggies are a great filling for a portobello mushroom. Top with just a bit of cheese before heating.
2 cups California walnuts
1/2 cup yellow onion, chopped
1/2 cup cauliflower, chopped
1/2 cup carrots, shredded
1/4 cup olive oil
2 tablespoons white wine vinegar
1-1/2 tablespoon paprika
1-1/2 teaspoon dried thyme
1 teaspoon dried marjoram
3/4 teaspoon sea salt
1/2 teaspoon black pepper
4 cloves garlic, minced
1 cup cannellini beans, rinsed and drained
1/4 cup plant-based walnut meat
1 tablespoon shredded carrot
1 tablespoon bell pepper, minced
1 tablespoon green onion, sliced
1 large portobello mushroom, stem removed
2 tablespoons shredded sharp Cheddar or Jack cheese
Place all plant-based walnut meat ingredients in a food processor. Pulse to chop all ingredients.
Transfer to a large nonstick skillet and cook over medium heat for 10 minutes, stirring frequently, until vegetables are cooked and mixture is lightly browned.
Stir together 1/4 cup plant-based walnut meat, carrot, bell pepper and green onion in a small bowl. Spoon onto mushroom and top with cheese.
Place in an airtight container until ready to eat.
Place on a small baking sheet and bake at 425°F for 10 to 12 minutes or until mushroom is soft, or microwave on HIGH for 1-1/2 to 2 minutes or until cheese is melted and mushroom cap is hot.
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