Plant-Based Walnut Meat Stuffed Portobello

By Patty Mastracco
Total Time
30 Mins
Serves
1
Meal
Lunch

DESCRIPTION

Walnut meat and veggies are a great filling for a portobello mushroom. Top with just a bit of cheese before heating.

Prep Time
30 Mins
Cook Time
0 Mins
Total Time
30 Mins
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

Ingredients

Plant-Based Walnut Meat

  • 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

Portobello Mushroom

  • 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

Preparation

  1. Place all plant-based walnut meat ingredients in a food processor. Pulse to chop all ingredients.
  2. 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.
  3. 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.
  4. Place in an airtight container until ready to eat.
  5. 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.