I have never, ever cooked a Thanksgiving turkey. Honestly, I’ve always just been a side dish lover when it comes to this holiday. This year though, I wanted to create a vegan main dish. In my opinion, this stuffed portobello cap beats any turkey!
1 Sweet Onion, diced
1 cup Celery (Approximately 3 stalks), diced
1 sprig Rosemary, leaves rinsed, removed from stem and diced
6 Large Portobello Mushroom Caps, cleaned with stems and gills removed
2 cups Low Sodium Vegetable Broth
Preheat oven to 400 degrees. Add mushroom caps, stem side facing up, to a parchment lined baking sheet. Bake for 15 minutes.
While the mushrooms are in oven, prepare stuffing mixture. Saute onion, celery and rosemary over medium heat until tender. Once tender, pour in vegetable broth and simmer for 3 minutes. Remove from heat and stir in stuffing mix.
Remove mushrooms from oven, add stuffing mixture to each cap. Return to oven for 25 minutes or until stuffing is slightly browned. Serve immediately.
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Don’t forget to add love, it makes all the difference!