Total Time
45mins
Prep 25 mins
Cook 20 mins

Created for a class, I wanted a lacto- vegetarian stuffed portabello with complete small meal capability. This one goes in my cookbook!

Ingredients Nutrition

Directions

  1. Remove stem and gills from the mushroom caps (use a spoon on the gills).
  2. Wash carefully and pat dry.
  3. Rub lightly with olive oil inside and out.
  4. Cover and set aside.
  5. Combine nut meal and flax seeds.
  6. In remaining olive oil, saute the garlic, button mushrooms, onion and peppers with the herbs.
  7. Continue until the peppers brighten and the onion softens.
  8. Combine the pepper mixture with the nutmeal combination.
  9. Add the crumbled cheese.
  10. Taste the blend and add salt and pepper to taste.
  11. Fill the mushroom caps with the mixture.
  12. Set your oven to 375 F.
  13. On a perforated baking sheet or pan, with another pan to catch the drips, roast the mushrooms until they are tender and the cheese softens/melts.
  14. Remove to plate and serve.
  15. Possible garnishes: grated parmesan or romano cheese, shredded mozzarella cheese, or black olive slices, or a combination.

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