https://proteindeficientvegan.com/recipes/high-protein-portobello-mushrooms by proteindeficientveg 2 Comments proteindeficientveg 3 weeks ago Detailed recipe here:https://proteindeficientvegan.com/recipes/high-protein-portobello-mushrooms~~~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 HeartInstructions-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. monkfsh 3 weeks ago This sounds really good considering the macros! Saved for later
proteindeficientveg 3 weeks ago Detailed recipe here:https://proteindeficientvegan.com/recipes/high-protein-portobello-mushrooms~~~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 HeartInstructions-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.
2 Comments
Detailed recipe here:
https://proteindeficientvegan.com/recipes/high-protein-portobello-mushrooms
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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.
This sounds really good considering the macros! Saved for later