This delicious main dish comes together quickly... simply round out the meal with a salad and some bread or wild rice.Remove the stems and scrape the black gills from 6 (4-inch) portobello mushroom caps, and place on a baking sheet coated with cooking spray. Set aside.
The recipe called for 1 and 1/3 cups frozen soy crumbles (thawed) for the stuffing. I had a bit of a dilemma deciding which brand of soy crumbles to use. Normally, I would go with the ones from LightLife, which are certified vegan; however, theirs are not frozen, but rather refrigerated, and seemed a little different from what this recipe called for.
Among frozen brands, Boca makes Vegan Soy Protein Crumbles which seemed to fit the bill, so that's what I chose. If you are shopping in the frozen aisle, make sure to check ingredients. For example, Morningstar Farms makes soy crumbles, but they contain milk and egg whites!
Combine your thawed soy crumbles in a bowl with: 3/4 cup canned diced tomatoes (drained), 1/2 cup minced green onions, 2 tablespoons chopped parsley, 2 tablespoons grated vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), 2 tablespoons vegan cream cheese (such as Tofutti's Better than Cream Cheese), 1 teaspoon dried Italian seasoning, 1/4 tsp. salt, 1/4 tsp. black pepper, and 1 minced garlic clove.
Stuff each mushroom cap with about 1/3 a cup of the mixture. Bake at 350 degrees for 30 minutes.
Each stuffed mushroom is 130 calories.
Cost:
portobello caps $6.98
frozen soy crumbles $3.00
canned diced tomato $2.19
green onions $0.99
vegan cheese $3.39
garlic $0.39
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