3 large portobello mushroom caps
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
¼ cup onion, finely chopped,
2 tablespoons red bell pepper, finely chopped
1/8 cup, celery finely chopped
12 ounces vegan sausage, chopped
1/3 cup breadcrumbs
2 tablespoon fresh parsley ,chopped
1 tablespoon balsamic vinegar
Preheat oven to 400°f. Wash portobello caps and remove stems; reserve stems and chopped them finely. Rub mushroom caps with 1 tablespoon of olive oil and place on a grease baking sheet, stem side up.
In a large skillet on a medium heat sauté garlic and onion in olive oil until fragrant. Add reserved mushroom stems, bell pepper and celery, and sauté breadcrumbs, Parmesan cheese and parsley; divide mixture into portobello caps and stuff them. Bake for about 15-20 minuets or until tender and tops are golden brown. Drizzle with balsamic vinegar.
As much as I enjoy preparing this recipe, I was feeling so sick 🤕 for the next twenty four hours and this just by preparing not eating. Mushroom is very dangerous to my health I don’t why I think I would be ok preparing it.