Sun-Dried Tomato and Basil Stuffed Portobello Mushroom

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!

Total Time

30min

4.7

3 Ratings

Author: Food Galley Gab

Servings:

Ingredients

•

Large Portobello Mushroom

•

as needed

Olive Oil

•

to taste

Balsamic Vinegar

•

to taste

Salt

•

to taste

Ground Black Pepper

•

to taste

Dried Oregano

•

Fresh Basil Leaves , diced

•

4 Tbsp

Sun-Dried Tomatoes in Olive Oil

•

7 oz

Tofu , cubed

•

3 Tbsp

Kalamata Olives , roughly chopped

•

2 cups

Spinach Leaves

•

4 Tbsp

Canned White Beans , cooked

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

Brush the Large Portobello Mushroom (1) with Olive Oil (as needed) and Balsamic Vinegar (to taste) . Add the Salt (to taste) and Ground Black Pepper (to taste) and brush over the mushroom again.

Wilt the Spinach Leaves (2 cups) and place on mushroom. Add Canned White Beans (4 Tbsp) , Kalamata Olives (3 Tbsp) , and Dried Oregano (to taste) . Add Tofu (7 oz) , chopped Fresh Basil Leaves (4) , Sun-Dried Tomatoes in Olive Oil (4 Tbsp) .

Wrap the portobello (completely covered) in tinfoil and place in oven for approximately 20 minutes. Serve and enjoy!

Nutrition Per Serving

CALORIES

571

FAT

25.9 g

PROTEIN

36.8 g

CARBS

48.7 g