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
4portabelloslarge
1/2red oniondiced
2tbspolive oil
3tbspparsleychopped
1 cupveggie crumble or ground roundi.e. Yves or Big Mountain Foods
1pkgherbed Boursin cheese
4+tbspgrated 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!