Stuffed Portabella Mushroom Caps Recipe

Ingredients

 1 eggplant, peeled and chunked
 1-3 Tbsp. black walnuts, chopped (to taste)
 2 large Roma tomatoes, diced
 Fresh basil, chopped (to taste)
 Balsamic vinegar, a few splashes
 Onion powder (to taste)
 Garlic powder (to taste)
 Kosher salt (to taste)
 Pepper (to taste)
 4 large portabella mushroom caps
 Daiya Mozzarella Style Shreds (to taste)

Directions

1

Preheat oven to 350.

2

Lightly spray a baking sheet with cooking spray and set aside.

3

With a spoon, scoop out the mushroom caps and place them on the baking sheet. (If you have part of the stems available, you can slice those off, dice them up, and add them to your other veggies.)

4

In a medium sauté pan, cook the eggplant on medium-high heat. As soon as you notice browning, add the black walnuts and cook for another minute.

5

In a medium bowl, mix together the tomatoes, basil, onion powder, garlic powder, salt, pepper. Then, add the eggplant and black walnuts. Lastly, blend in a couple of splashes of the vinegar.

6

Spoon the veggies inside of the caps and top with the Daiya shreds.

7

Bake for 25-30 minutes. Remove from the oven and enjoy.

Ingredients

 1 eggplant, peeled and chunked
 1-3 Tbsp. black walnuts, chopped (to taste)
 2 large Roma tomatoes, diced
 Fresh basil, chopped (to taste)
 Balsamic vinegar, a few splashes
 Onion powder (to taste)
 Garlic powder (to taste)
 Kosher salt (to taste)
 Pepper (to taste)
 4 large portabella mushroom caps
 Daiya Mozzarella Style Shreds (to taste)

Directions

1

Preheat oven to 350.

2

Lightly spray a baking sheet with cooking spray and set aside.

3

With a spoon, scoop out the mushroom caps and place them on the baking sheet. (If you have part of the stems available, you can slice those off, dice them up, and add them to your other veggies.)

4

In a medium sauté pan, cook the eggplant on medium-high heat. As soon as you notice browning, add the black walnuts and cook for another minute.

5

In a medium bowl, mix together the tomatoes, basil, onion powder, garlic powder, salt, pepper. Then, add the eggplant and black walnuts. Lastly, blend in a couple of splashes of the vinegar.

6

Spoon the veggies inside of the caps and top with the Daiya shreds.

7

Bake for 25-30 minutes. Remove from the oven and enjoy.

Stuffed Portabella Mushroom Caps Recipe