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–+ servings
Two plates with stuffed portobello mushrooms.

Nutrition

Calories: 213kcal | Carbohydrates: 13.6g | Protein: 15.4g | Fat: 7.9g | Fiber: 6.8g
These High Protein Stuffed Portobellos are the perfect way to get in some protein, fiber and veggies with minimal effort!
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Servings 2

Ingredients

  • 2 Portobello Mushroom Caps cleaned, large
  • 1/2 cup TVP Textured Vegetable Protein
  • 1/4 cup Onion diced
  • 1 cup Baby Spinach
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Salt
  • 1 tbsp Ground Flax
  • 1/4 cup Vegan Feta I use Follow Your Heart
  • 1/4 cup Vegan Parmesan I use Follow Your Heart

Instructions
 

  • Pre-heat oven to 350 F (177 C).
  • In a small bowl, combine 1 tablespoon of ground flax with 3 tablespoons of water (we shall call this flax goo). Allow to sit for at least 5 minutes.
  • In a medium heat pan, cook finely diced onions for 2-3 minutes until slightly translucent. Add spinach until wilted.
  • Clean Portobello Mushrooms and remove stem.
  • In a medium sized bowl, mix together cooked onions/spinach, flax goo, TVP, spices, and feta.
  • Place the mushrooms on a parchment-line baking sheet, and fill them with the filling.
  • Sprinkle the vegan Parmesan on top.
  • Cook for 20 - 25 minutes.

Equipment

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Baking Sheet
Baking Sheet

Notes

Track this on My Fitness Pal searching:
PDV High Protein Stuffed Portobello
Soy-free Option:
  • Use Textured Pea Protein instead of TVP - you can buy this on Amazon - I like the brand Acre Made
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Did you make this recipe?Mention @proteindeficient.vegan