Happy first week of Spring everyone! I’d like to think that March 20th typically represents the end of the snowy months, and the move towards sun and fun! That said, having lived in Montreal my whole life I should know better by now! The first week of Spring has given us more cold weather and a heap more snow. Oh well! The cold days have provided the perfect opportunity to make more warm and cozy dinners. There will be plenty of time for delicious salads once the Spring actually arrives.
This week, I went back to one of my favourite go-to recipes- stuffed portobello mushrooms! Mushrooms are one of my favourite vegetables to work with. As someone who doesn’t eat meat, they provide this hearty, meaty texture to most dishes. What I like most about stuffed mushrooms, is that you can change up the “stuffed” component in so many ways, that it’s another “never boring” kind of meal. The recipe below is for my veggie meat sauce stuffed mushrooms- you can always change out the veggie protein for lean ground beef or turkey if you do want to incorporate meat into the meal.
Enjoy!
Ingredients (for 2 servings)
- 2 large portobello caps (stems removed)
- Yves (or any brand you prefer) Veggie Ground Round
- Any kind of tomato sauce (fresh, canned, from a jar, whichever you have on hand or prefer)
- 2 cloves of garlic- finely diced
- Salt and pepper to taste
- Grated 4 cheese (I prefer the low fat version)
**You can add anything you want into the “sauce” that will end up topping the mushroom. You can substitute the Yves if you prefer ground beef.
Recipe
Preheat oven to 350 degrees C
Lightly coat the portobello caps with some olive oil, add salt and pepper and bake for 10 minutes
While your portobello caps are baking, make your topper! Heat some oil in a pan and add the diced garlic. Cook until soft
**If you are adding in other veggies, add them in at this point and cook until soft
Add in your Veggie Ground round, salt and pepper, and cook according to the package directions.
Add in your tomato sauce.
Cook your topper for 15-20 minutes until the flavours have combined nicely.
Cap side down, fill your portobello caps with your topping (you can add as much or as little as you like). Top with the grated cheese and put back in the oven. Cook until the cheese is melted
Take out of the oven and enjoy!
