Stuffed Portobello Mushrooms

³ Description

this is a vegetarian or vegan dish full of protein. can be also a healthy snack.

² Ingredients

•  1.8 oz Mozzarella Cheese (Part Skim Milk)
•  1/4 tsp Cumin
•  1 dash Black Pepper
•  0.2 tsp Red or Cayenne Pepper
•  1 tsp Turmeric (Ground)
•  1/3 cup chopped Broccoli
•  1 carrot (7-1/2") Carrots
•  1/3 cup Cauliflower
•  1 oz Cilantro (Coriander)
•  5 clove Garlic
•  10 piece whole Portabella Mushrooms
•  1 cup, chopped Onions
•  2 serving (serving = 1/2 cup) O Organics Black Beans
•  3/4 serving (serving = 2 tsp) Lawry's Fajitas Spices & Seasonings
•  1/2 serving (serving = 2 tsp) Lawry's Taco Spices & Seasonings
•  6 serving (serving = 1/3 cup) Yves Veggies Meatless Ground
•  1 serving (serving = 100 g) Baxters Beetroot
•  1 dash Sea Salt
•  1.25 serving (serving = 1/2 cup) 365 Organic Fat Free Organic Pasta Sauce
•  3/4 cup, cooked Quinoa (Cooked)

q Directions

1 small beetroot
1 carrot
1 can organic black beans
3/4 cup cooked quinoa
1/3 cup grated broccoli
1/3 cup grated cauliflower
1 tsp taco spice
1 1/2 tsp fajita spice
Cayenne pepper
Black pepper
1 tsp cumin
Celtic sea salt or himalaya salt
2 tablespoon Fresh coriander
1 package veggie ground meat
1 onion
5 garlic cloves
1 tsp turmeric
10 portabello mushroom


1-Put onion and garlic in a food processor, them add the carrots and the rest of the vegetables
2- incorporate the rest of the ingredients and mix in the good processor in pulse just until they get sticky to each other.

I take the part that I need for stuff the mushrooms I added a little bit of organic pasta sauce and I saute in a olive oil and add few pieces of broccoli .. I cook for around 2 min.
Then I fill the mushroom, cover with I tablespoon of organic pasta sauce and tsp of grated mozzarella cheese.
Then bake it for around 15 minutes.

I just stuff the mushrooms and the rest of the mix I used to make vegan burgers. I make in a burger shape put between two pieces of wax paper and keep in the refrigerator until the time that need it.

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