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Categories:Viewed: 63 - Published at: 5 years ago
Ingredients
- 4 large portobello mushrooms, about 5 oz. each
- 12 oz. Tex-Mex flavored crumbled soy meat
- 1 tomato, diced
- 1 fresh or canned chile poblano, diced
- 1 cup low-fat mozzarella cheese
- Snipped cilantro for garnish
Method
- Preheat oven to 425F.
- Brush off mushroom caps, and remove stems, reserving for another use.
- Using a spoon, gently scoop out black gills from under caps; discard gills.
- Set aside caps.
- Spray nonstick skillet with nonstick cooking spray.
- Saute soy meat 3 to 4 minutes.
- Stir in tomato, chile and cheese.
- Spoon mixture evenly into caps.
- Put caps on baking sheet.
- Bake 10 to 15 minutes, or until mushrooms are tender.
- Put on individual serving plates, garnish with cilantro and serve.
