Who says eating a Plant based diet has to be boring? Impossibly Stuffed Mushroom Caps is a fine example of a healthy take on eating. Ok, who am I kidding? The cheese was an overload but so worth it on a day where fat & calories don’t matter.
While I am not a vegetarian, I do love a variation of vegetarian meals. These meals range from sauteed vegetables to meatless pastas and everything in between. I went through a Pescatarian period for almost 2 months and during that time I had such a craving for Spaghetti and Meatballs that I was going berserk. Impossible Beef had not hit our Markets at that time so here I was on their website ordering a box. While it was a bit pricey, it was absolutely worth it. The texture after cooking mimicked ground beef and I was able to add flavoring that changed the whole game. At that moment, that was the best meatless Spaghetti and Meatballs I’ve had any day!
Impossibly Stuffed Mushroom Caps was one of those recipes I just decided to try on a whim. While I initially intended to make Caprese Stuffed Mushrooms with fresh Mozzarella, Tomatoes, fresh Basil. & Balsamic Glaze, I took it a little further than that. I cooked up some Impossible Beef and extra fixings and stuffed them bad boys. If I haven’t convinced you yet, this was one of the best vegetarian meals I’ve had in a long time.
The Mushroom Caps were tender but Meaty. The filling was flavored perfectly and the addition of fresh slices of Tomatoes gave it that sweet acidity to balance everything out. The spotlight is the beautiful fresh Mozzarella melted right over top. Ok, I may have went overboard a bit but it was just so good!
Whether you are a vegetarian or not, this is definitely a recipe worth trying. It’s simple, plant based & DELICIOUS !
Impossibly Stuffed Mushroom Caps
Equipment
- Pan
- Cutting Board
- Knife
- Baking Dish or Pan
Ingredients
Produce
- 1 Green Bell Pepper Diced
- 1 Large Ripe Tomato Sliced thinly
- 1 Medium Yellow Onion Diced
- 3 Cloves fresh Garlic Minced
- 4 Large Portabella Mushroom Caps Cleaned and insides removed.
Seasonings/Condiment
- 1 tbsp Garlic Herb Seasoning No Salt
- 1 tsp Onion Powder
- 1 tsp Adobo Seasoning Salt May substitute for Seasoning of your choice
- 1/2 tsp Pepper
- Red Pepper Flakes (Optional)
Condiment
- Balsamic Glaze (Optional)
- 1 Package of Impossible Ground Beef
Deli/Other
- Impossible Ground Beef
Dairy
- Package of Fresh Mozzarella Slice thinly
Oil
- Olive Oil
Instructions
Cooking Directions
- Heat Skillet on medium/high adding a drizzle of Olive Oil.
- Begin Sautéing the diced Peppers & Onions until both begin to soften.
- Add the Impossible Ground Beef and Minced Garlic directly into the Skillet and continue cooking Impossible Beef until almost browned through stirring consistently.
- Proceed with adding all the seasonings except Red Pepper Flakes.
- Continue cooking being sure to incorporate all ingredients together. Set aside to cool down a little.
Assembling Mushroom Caps
- Be sure that the Stem and inside of Mushroom Caps are removed.
- Place 1 or 2 slices of Tomatoes on the bottom of Cap depending on the size of Mushroom. Be sure to add a little seasoning on top of Tomatoes for added flavor.
- Place a couple pieces of Fresh Mozzarella over Tomatoes.
- Add Impossible Meat mixture over Fresh Mozzarella being sure to pack in pretty good.
- Layer some more Fresh Mozzarella over Impossible Meat.
Bake
- Preheat oven to 350°F
- Place Mushroom Caps on Baking Dish or Pan and cover with foil so that cheese does not overcook or burn.
- Bake for 12-15 minutes or until Mushrooms are fork tender and cheese is completely melted.
- Remove and allow to rest for a couple of minutes.
- Top off with a few Red Pepper Flakes and a Drizzle of Balsamic Glaze (both are Optional) and Enjoy.
