Ingredients

• 2 sprays cooking spray
• 5 large portobello mushroom(s), stems removed
• 1 medium carrot(s), diced
• 1 medium onion(s), chopped
• 3 1/2 oz shiitake mushroom(s), stems removed, thinly sliced (5 mushrooms)
• 3/4 cup dry textured vegetable protein, TVP
• 1 1/4 cup vegetable broth, or water
• 1 Tbsp balsamic vinegar
• 1 Tbsp fresh lemon juice
• 1 Tbsp basil, fresh, chopped, plus more for garnish
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1 1/4 cup canned tomato sauce, seasoned

Directions

1. Preheat oven to 400°F. Coat a baking sheet with cooking spray and roast 4 portobello mushroom caps until tender, about 20 to 25 minutes. Chop remaining mushroom cap and set aside. Remove mushroom caps from oven and keep warm.

2. Meanwhile, coat a nonstick stick skillet with cooking spray and set over medium heat. Add carrot and onion; cook until soft and starting to brown, about 10 minutes. Add reserved chopped portobello cap and shitake mushrooms and cook to soften mushrooms, about 4 to 6 minutes.

3. Add TVP and broth (or water) to mushroom mixture. Cook until water is absorbed, about 5 minutes. Add vinegar and lemon juice. Stir in fresh basil and season to taste with salt and pepper.

4. Arrange portobello caps in a shallow roasting pan. Scoop 1/2 cup of TVP filling over each mushroom and top each with 1/3 cup of tomato sauce. Warm in oven 10 minutes. Garnish with fresh basil before serving. Yields one stuffed cap per serving.

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