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Jackfruit-stuffed Portobello Mushroom
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INGREDIENTS
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2 Portobello mushrooms with stalk removed (save stalk) and gills spooned out
1C. Marinated Jackfruit* (you can buy the pre-seasoned garlic lemon or marinade yourself)
2 T. Chopped roasted tomatoes
2 Mushrooms stalks chopped or torn up
½ t. Chopped garlic
2 T. Daiya cheese (we use the mozzarella)
1t. Grapeseed oil for frying
Jackfruit marinade (optional)
1 t. Grapeseed oil
1½ t. Lemon juice
A pinch of garlic powder
A pinch of onion powder
A pinch of salt
A pinch of pepper
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HOW TO MAKE IT
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- Mix all ingredients except the cheese in a bowl.
- Pre-heat a pan to a medium-high heat and add the oil to the pan followed by the mixture you just combined.
- Sauté until the Jackfruit has some color and most of the moisture in the mushroom stalks is cooked out.
- Now turn off the heat, add the cheese, and stir to mix with everything else.
- Divide the mixture in half and stuff each Portobello with the mixture (about ½ C. each).
- Place the mushrooms on a baking sheet and put in a 350 Degree oven for 10-15 minutes until the mushrooms have become soft but still hold up the mixture inside.
Serves: 2 Calories per serving: 138 Protein: 16g Sodium: 200mg Fat: 2g
*You can find canned Jackfruit online, in Asian food markets and in the Asian food sections in major supermarkets chains. Avoid the ones in syrup for this recipe.
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