Spicy Stuffed Vegan Portobello Mushrooms
You don’t have to be vegan to enjoy this dish! Baked portobello mushrooms have a delightfully satisfying texture, and The Jersey Tomato Co. Arrabbiata sauce adds that spicy kick you crave. Whether these stuffed mushrooms are a side dish or the main course, they’ll be the best part of your meal.
Ingredients
Olive Oil
Salt & Pepper
4 large Portobello Mushroom Caps
Half Red Onion, chopped
Half Green Bell Pepper, chopped
1 cup Vegan Chicken
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Pinch red pepper flakes
1/2 tsp dried thyme
1 1/2 cup The Jersey Tomato Co. Arrabbiata Sauce
1/2 cup Vegan Mozzarella Cheese
Directions
Set oven to 375 degrees. Place foil on a baking sheet for easy clean up.
Drizzle olive oil, salt & pepper on mushroom caps and bake in the oven for 20 minutes.
Saute red onion and bell pepper in olive oil. Add vegan chicken, season with garlic powder, onion powder, red pepper flakes, thyme and cook for 5 minutes.
Pour in The Jersey Tomato Co. Arrabiata Sauce and simmer for 10 minutes.
Take the Portobello Mushrooms out of the oven, stuff the mixture into the mushroom caps and top with vegan mozzarella cheese.
Put back in the oven for 5 minutes or until the cheese melts.
