Stuffed Portabella Mushroom

I love mushrooms, especially stuffed mushrooms! The grocery store usually has beautiful large Portabella mushrooms that are sold 2 in a package. These are perfect as the main attraction on the plate and are a wonderful substitution for meat. (I’m in my 3rd month of no meat).

I actually created this recipe out of laziness. It was getting close to dinner time and I didn’t feel like cutting, chopping, and making some type of stuffing from scratch. I searched around in the fridge and freezer for some inspiration and that’s when I remembered that I had bought a package of Boca Bruschetta Veggie Patties. I had never tried them before but upon inspection they were the same exact size as my Portabella mushrooms. That’s when a little light went off in my head and I decided to stuff the mushroom caps the Boca Bruschetta Patties.

Serves 2.

INGREDIENTS
a little Olive Oil
2 large Portabella Mushrooms
2 Boca Bruscheta Veggie Patties
a little Olive Oil
2 large Portabella Mushrooms
2 Boca Bruschetta Veggie Patties
1 cup Marinara Sauce
8 oz. fresh Mozzarella, sliced
Salt and Pepper, to taste

METHOD
Preheat oven to 350 degrees.
Spray or coat a small baking dish with olive oil.
Clean your Portabella Mushrooms (I just rub mine clean with a damp paper towel).
Remove the gills from the mushroom cap.
Place mushrooms in baking dish and sprinkle on a little salt and pepper
Cover with tin foil and place in the oven for about 20 minutes, or until tender.
While the mushrooms are cooking you can fry the veggie patties on medium heat according to package directions.
Set aside.
When the mushrooms are done, remove them from oven and fill each cap with marinara sauce.
Place a veggie patty on each of the mushroom caps.
Top the veggie patty with a generous amount of fresh mozzarella.
Put it back into the oven for about 10 minutes, or until the cheese is melted.
Serve right away.
Perfect served with a side of pasta.
Enjoy!