Portobello-Stuffed Mushrooms
A portobello-version of stuffed mushrooms
Ingredients:
4 large portobello mushrooms
2 T butter (I use vegan butter)
1/4 C white onion, finely chopped
2 T fresh garlic, chopped
1/4 C almonds, ground
1/2 C crumbled feta cheese (or vegan parmesan)
1/2 C grated carrot
Mozzarella cheese (vegan)
Instructions:
Wash and remove stems from mushrooms. Chop stems into small pieces. Place mushrooms on a cookie sheet and cook for 5 minutes at 350°F. In a pan melt the butter. Add onions and mushroom stems and saute until soft, then add garlic; cook until garlic is not quite brown. Remove from heat. Stir in almonds.
Add feta cheese (or vegan parmesan) and grated carrot. Stir mixture well. Fill each mushroom with the mixture and place sliced (vegan) mozzarella cheese over top of each. Cook for 15-20 minutes until mushrooms are cooked or the cheese is melted on top.