Print Options:

Nature’s PRIME® Mini Pieces Vegan Stuffed Portobello Mushrooms

Yields35 Servings

 5 oz Nature’s Meat™ Mini Pieces, chopped fine (1.25 oz Nature’s PRIME Mini Pieces cooked according to package directions)
 1 ½ lbs medium cremini or “baby bella” mushrooms (30-35, depending on size)
 1 Small onion, chopped fine
 1 Small red bell pepper, chopped fine
 2 Medium cloves garlic, chopped fine
 ¾ fresh ginger, peeled and chopped fine
 ¾ cup Pecans or Walnuts, chopped fine
 2 tbsp Olive oil
 Soy sauce or Tamari to taste
 Fresh ground black pepper or cayenne pepper to taste

Center oven rack, heat to 350 degrees. Line a large baking sheet pan with parchment. Pop the stems out of the mushrooms and arrange the caps on the baking sheet.


Finely chop the stems, place in a large mixing bowl. Add vegetables, ginger, and nuts, stir to blend. Add mini pieces, stir to blend.


In a large skillet over medium heat, add oil. Add the mixture and sauté for 4-5 minutes. Remove from heat and let cool slightly. Stir in the soy sauce or tamari and season with pepper. A touch of sesame oil can be added for additional flavor.


Spoon mixture into each mushroom cap. Bake for 15 to 18 minutes. If mushrooms are sticking to the parchment gently twist to loosen. Serve warm. Enjoy!

Source: Improved Nature® Published with permission of the author. All rights reserved.©
Nutrition Facts

Serving Size 1 mushroom

Servings 0