Today’s meatless Monday recipe is a favorite…stuffed portabella mushroom caps! With only 3 ingredients, this recipe is very easy, but also very tasty. Follow the directions below!
1 Large Portabella Mushroom Cap
3/4 Cup Cottage Cheese
1 TBSP Olive Tapenade
Onion Powder, Garlic Salt, Pepper
Preheat oven to 375
Clean mushrooms with a damp towel (don’t run mushrooms under water, as they will absorb the water and will be very difficult to cook.
Remove mushroom stem
Brush both sides of the mushroom with Olive Oil (enough to coat)
Roast mushroom gills side down for 10 minutes
While mushroom is roasting, combine cottage cheese, olive tapenade, and spices.
Flip mushroom over and roast for another 10 minutes
Place mixture in mushroom cap and cook for another 5-10 minutes to warm the mixture.
Serve and enjoy!
Not going to lie to you, the mushroom doesn’t come out looking too pretty, hence no picture for you. But, believe me it tastes good!
Have a favorite portabella mushroom recipe? Leave it in the comments below!