The title of this dish would have been even longer if I added all of the star ingredients! In addition to the mushroom, fennel, and eggplant, there are some Brussels sprouts and, optional cooked tofu or vegan chicken…all atop green rice noodles and shredded cabbage.

It may seem like a lot of work but it makes 8 hearty-sized bowls brimming with goodness. And yes, you can substitute ingredients or add some additional ones to your taste.

Although it seems like this recipe would take hours in the kitchen, truth be told, it comes together in only about an hour.

ENJOY!

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MUSHROOMS! They are not plants but specifically members of the fungi family and are more closely related to animals and humans with their unique composition. Mushrooms get their nutrition from organic matter, unlike plants that produce their food through photosynthesis. And, like humans, they need food, water, and oxygen to survive. Another fun note is that fungi are the most significant forms of life on earth that can grow and expand for miles, underground, in search of food.

There are so many varieties available and, I recommend using a combination of at least 3 different types of mushrooms with this recipe.

Mushrooms also provide antioxidants and nutrients that may contribute to heart health and protect the body from certain cancers.

These mushrooms are excellent served with freshly made garlic toasts but are also great stuffed into a pita pocket and topped with a dash of vegan parmesan or tzatziki.

ENJOY!

 

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Portobello mushrooms are versatile and healthy! They provide 11% of the daily fiber requirement and contain approximately 30 calories per serving.

Mushrooms convert sunlight into vitamin D, which helps the body absorb calcium and phosphorus, two essential nutrients for maintaining bone strength and health.

Portobellos also contain antioxidants, vitamin B, potassium, and selenium.

They are a plant-based delicacy that, when cooked correctly, mimick steak.

This recipe uses 4 to 8 mushroom caps. There is enough filling for all 8 mushrooms or 4 mushrooms with a side of the Spinach Artichoke filling.

These filled mushrooms take a few extra steps, however, the result is deliciousness on a plate.

ENJOY!

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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