Stuffed Portabella Mushroom
- Yield: 2 mushrooms 1x
Ingredients
Scale
- 2 large portabella mushrooms
- 2 tbsp olive oil, plus extra for oiling
- ¼ cup of finely diced red onion
- ½ red bell pepper, cored, seeded and diced.
- 1 small zucchini, diced
- 1 tsp of capers
- 2 tbsp of rolled oats
- 1 tbsp fresh chiffonade basil
- 1 tbsp tamari or soya sauce
- 1 lime halved
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F. Remove the mushroom stems and chop them. Scrape out the gills with a spoon.
- Heat the oil in a medium-sized saucepan and gently sauté the red onion, mushroom stems, red pepper, zucchini, capers and oats until the oats are golden. Stir in the basil, tamari or soya sauce.
- Line a baking sheet with parchment paper. Oil the mushroom caps and put them baking sheet along with the limes.
- Spoon the vegetable mixture onto the mushrooms. Season with salt and pepper.
- Bake for 15-20 mins, until the caps start to soften.
- Serve immediately or on a bed of mix greens.
Find it online: https://susancooksvegan.com/stuffed-portabella-mushroom/