Plant-Based Walnut Meat Stuffed Portobello
Description
Walnut meat and veggies are a great filling for a portobello mushroom. Top with just a bit of cheese before heating.
Ingredients
Plant-Based Walnut Meat
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2 cups California walnuts
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1/2 cup yellow onion, chopped
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1/2 cup cauliflower, chopped
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1/2 cup carrots, shredded
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1/4 cup olive oil
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2 tablespoons white wine vinegar
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1-1/2 tablespoon paprika
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1-1/2 teaspoon dried thyme
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1 teaspoon dried marjoram
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3/4 teaspoon sea salt
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1/2 teaspoon black pepper
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4 cloves garlic, minced
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1 cup cannellini beans, rinsed and drained
Portobello Mushroom
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1/4 cup plant-based walnut meat
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1 tablespoon shredded carrot
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1 tablespoon bell pepper, minced
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1 tablespoon green onion, sliced
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1 large portobello mushroom, stem removed
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2 tablespoons shredded sharp Cheddar or Jack cheese
PREPARATION
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Place all plant-based walnut meat ingredients in a food processor. Pulse to chop all ingredients.
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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.
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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.
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Place in an airtight container until ready to eat.
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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.
NUTRITION
- Calories: 349 cal
- Total Fat: 28 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 13 g
- Monounsaturated Fat: 9 g
- Cholesterol: 14 mg
- Sodium: 378 mg
- Carbohydrates: 17 g
- Dietary Fiber: 7 g
- Total Sugars: 5 g
- Added Sugars: 0 g
- Protein: 12 g
- Vitamin D: 12 mcg
- Calcium: 174 mg
- Iron: 2 mg
- Potassium: 518 mg