RECIPE
11 INGREDIENTS4 STEPS30MIN

Sun-Dried Tomato and Basil Stuffed Portobello Mushroom

4.7
3 Ratings
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Food Galley Gab
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Sun-Dried Tomato and Basil Stuffed Portobello Mushroom is the most delicious stuffed mushroom you'll ever eat! Easy, vegan, and a flavor explosion in your mouth!

30MIN

Total Cooking Time

11

Ingredients
Food Galley Gab
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Ingredients
US / METRIC
Servings:
1
Serves 1
1
Large Portobello Mushroom
to taste
to taste
Balsamic Vinegar
to taste
Salt and Pepper
1/4 cup
Sun-Dried Tomatoes in Olive Oil
7 oz
Tofu , cubed
3 Tbsp
Kalamata Olives , roughly chopped
2 cups
Spinach Leaves
1/4 cup
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Directions

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Step 1
Preheat oven to 350 degrees F.
Step 2
Brush the Large Portobello Mushroom (1) with Olive Oil (to taste) and Balsamic Vinegar (to taste) . Add the Salt and Pepper (to taste) and brush over the mushroom again.
Step 3
Wilt the Spinach Leaves (2 cups) and place on mushroom. Add Canned White Beans (1/4 cup) , Kalamata Olives (3 Tbsp) , and Dried Oregano (to taste) . Add Tofu (7 oz) , chopped Fresh Basil Leaves (4) , Sun-Dried Tomatoes in Olive Oil (1/4 cup) .
Step 4
Wrap the portobello (completely covered) in tinfoil and place in oven for approximately 20 minutes. Serve and enjoy!

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