This dish is an absolute must for Easter dinner. Save a pig and opt for this filling and satisfying casserole. It is simply delicious!
If you use thin asparagus, reduce baking time by 15 minutes.
You can use another plant-based cheese other than parmesan, but I highly recommend sticking with the parm! I used Follow Your Heart Vegan Shreds, but Trader Joe’s non-dairy Parmesan is also a good choice.
This dish works great with or without cooked orzo tossed with olive oil and black garlic.
Portobello mushrooms are versatile and healthy! They provide 11% of the daily fiber requirement and contain approximately 30 calories per serving.
Mushrooms convert sunlight into vitamin D, which helps the body absorb calcium and phosphorus, two essential nutrients for maintaining bone strength and health.
Portobellos also contain antioxidants, vitamin B, potassium, and selenium.
They are a plant-based delicacy that, when cooked correctly, mimick steak.
This recipe uses 4 to 8 mushroom caps. There is enough filling for all 8 mushrooms or 4 mushrooms with a side of the Spinach Artichoke filling.
These filled mushrooms take a few extra steps, however, the result is deliciousness on a plate.
Mushrooms! Yes Please!
I am always stuffing portobello mushrooms with whatever fresh veggie is on hand and most times, the outcome is quite good. This recipe comes together from start to finish in about an hour and is well worth the time! If you are short on time, you can make the filling the night before, stuff the clean Portobello caps, and bake the next night.