Tuscan Stuffed Portobellos

5.0 (1 reviews)

1 onion, diced
1/4 red pepper, diced
1 celery stalk
1 tsp. basil
1 tsp. thyme
Salt and fresh pepper, to taste
1 tsp. paprika
Extra virgin olive oil for sautéing
2 slices vegan buttered toast, cut into cubes
6 portobellos, washed and de-stemmed
Vegan Parmesan cheese for garnish

• Sauté all the ingredients, except the toast, portobellos, and “cheese,” in the olive oil until the onions are transparent.
• Mix with the bread to create a stuffing and set aside.
• Place the mushrooms, underside up, on an oiled baking sheet and fill with the stuffing.
• Bake at 350°F for 25 to 30 minutes, or until the mushrooms are tender.
• Top with the vegan Parmesan and enjoy!

Makes 4 to 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind