Cheesy Stuffed Portabellos

by Julianne De Witt | Jun 10, 2020 | Mains

I use a lot of veggie crumble or ground round in my meatless recipes. It adds a nice texture and heartiness and is delicious as well! Serve these stuffed portabellos with your favourite green salad. Enjoy!

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Cheesy Stuffed Portabellos

Stuffed with two types of cheese veggie crumble, these portabellos are easy to make and delicious! Perfect for Meatless Monday or anytime!

Course: Main Course

Keyword: vegetarian

Servings: 4

Ingredients

• 4 portabellos large
• 1/2 red onion diced
• 2 tbsp olive oil
• 3 tbsp parsley chopped
• 1 cup veggie crumble or ground round i.e. Yves or Big Mountain Foods
• 1 pkg herbed Boursin cheese
• 4+ tbsp grated parmesan
• salt and pepper to taste

Instructions

• Preheat oven to 350°.
• Pop the stems out of the mushrooms and set aside. Place mushrooms on a baking sheet, stem side down and bake for 15 minutes. This will remove any additional moisture in the mushrooms.
• While the mushrooms are cooking, dice the stems and add to a sauce pan with the olive oil, onions and veggie crumble. Sauté until cooked through. Stir in parsley.
• Remove mushrooms from oven, turn over and a couple of generous tablespoons of Boursin to the inside of the mushrooms caps. Top with crumble mixture and pack down slightly. Return to the oven and bake for 15 minutes.
• Remove from oven, add parmesan and broil for 3 to 5 minutes. Enjoy!