I love easy recipes that you can throw together with what you have on hand. This recipe I had to buy the
mushrooms, but everything else I had. Portobello Mushrooms are so versatile I have grilled them up like steaks and hamburgers. This time we are going to stuff them like bell peppers. Use this recipe or pick any of your favorite veggies and create a yummy stuffed portobello mushroom meal. I didn't add it to this recipe, but I added meatless chick'n to my creation. I would love to know what you added to yours. Ingredients: 4 Portobello Mushrooms 1 cup diced tomatoes 1 small red onion (diced) 1 red pepper (diced) 1 cup bread crumbs 2 garlic cloves (minced) 1 tsp dried parsley 1 tsp dried basil 1 tbsp liquid aminos 1 tsp onion powder 1 tsp salt-free garlic and herbs seasoning salt and pepper (to taste) 12 oz of nondairy shredded cheese (pick your favorite) Directions: Preheat oven 350F lightly spray the baking sheet Gently remove the stems from the mushrooms, and lightly use the back of a spoon gently scrape out the gills. Break up the stems and gills to mix in with the stuffing. In a large mixing bowl, combine stems and gills, tomatoes, red pepper, onion, garlic, bread crumbs, seasonings, and 1/2 cup of shredded cheese. Add mounds of stuffing to each mushroom and cover each one with cheese. The cheesier, the better is my philosophy! Bake in the oven for 15 minutes or until the cheese is melted. Enjoy! Please share with family and friends who will enjoy this recipe!