Stuffed Portobello Caps

I had some of my friends over this past weekend. One of them is vegan, so I picked up some things to make stuffed mushroom caps for her. While I was at the store, I picked up some crackers and things for appetizers too, but I kept circling back to the vegan 'meats'. 

I found vegan chorizo crumbles. And I figured, what the heck? Lets try that.

This was awesome! You can always unvegan it. But either way, it can feed all your friends and you won't be sad if there are leftovers. And you can size this recipe however you like it. This is set up for 4 people.

Stuffed Portobello Caps

serves 4

4 portobello caps

1/2 cups cooked rice

1/2 cup 'Cheddar Cheese' shreds

1/2 lb 'Chorizo' crumbles

3 tbsp Citrus Habanero Olive Oil

1 onion, finely sliced

Preheat your oven to 400degrees. Clean your mushrooms and chop the stems. Brush them with some of the olive oil and set aside on a baking tray.

Heat the olive oil to medium high heat in a large pan. Add the onion slices and the mushroom stems and saute for 3-5 minutes. Add in the 'chorizo' and stir to combine. Most of the vegan 'meats' are precooked, check your packaging on this. I just browned mine for about 3 minutes, but if yours needs to cook longer, please follow your package directions.

Turn the heat to low and stir in the rice and 'cheese'. Scoop about 1/2 cup of the mixture onto each mushroom cap. Bake for about 10 minutes. The mushrooms should be tender and everything should be nice and brown.

Drizzle with Traditional Balsamic before serving.