Not sure why my eye keeps going to pizza recipes this week… but this looks delicious 🙂 Enjoy!
The Portabella, or Portobello mushroom has a dense, chewy texture and characteristics that make it an amazing meat substitute, while they provide several dietary benefits. Here are a few… The selenium content in portabello mushrooms is high, and plays a primary role in the protection of healthy cells from free radical damage. (Free radicals are the byproducts of metabolism that dodge normal waste removal and wreak havoc on the body. Antioxidants, such as selenium, block their attempts to alter the composition of healthy cells and tissue.) Other antioxidant phytochemicals present in portobello mushrooms include a group called polyphenols. These compounds give portobello mushrooms an extremely high ORAC rating, a measurement of the antioxidant capability of a food…
4 large Portobello Mushroom Caps
2 Cups Spinach, chopped
1 pkg. Meatless Ground meat substitute (I personally would leave this out, not a fan lol)
1/2 small Onion, chopped
1/2 Green Pepper, chopped
4 Jumbo Black Olives, sliced (optional)
1/2 Spaghetti Sauce or Organic Spaghetti Sauce
1/4 Cup Mozzarella Cheese Shreds
1 Tbsp. Fennel Seeds
1 1/2 Tsp. Basil, divided
1 1/2 Tsp. Oregano, divided
1 Tsp. Rosemary
2 Tsp. Extra Virgin Olive Oil
1 1/2 Tsp. Garlic Powder, divided
Sea Salt, to taste
Red Pepper Flakes, to taste (optional)
Preheat oven to 375 degrees.
Cover a baking sheet or pizza pan with aluminum foil.
In a small pot on the stove, heat the veggie meat by the instructions, along with the spaghetti sauce, fennel seeds, sage, rosemary, and 1 Tsp each basil, oregano & garlic powder. Allow to cook for 3 to 5 minutes. Set Aside.
Rinse mushroom caps, remove the stems, then take a spoon and remove the gills inside each mushroom.
In a small bowl or cup, mix the olive oil, garlic powder, basil, oregano and salt, and baste the bottom and inside of each mushroom cap, then place them on the baking sheet.
Fill each cap with 1/4 of the chopped spinach, then top with 1/4 of the veggie meat (if using it)
Top each stuffed cap with 1/4 of the green peppers, onions, and cheese. If using black olives and red pepper flakes, put them on last.
Place in the oven for 15 to 20 minutes, or until veggie meat is bubbly and cheese is melted.
Remove from oven, and serve.
Nutritional Facts: (Serves 2)
See more great recipes at http://thescienceofeating.com/