This dish is really hearty and worth all the mess. I’d really recommend not doing what I did and getting all your chopped done before the portobellos come out of the oven.
4 large portobello mushroom caps
2 tsp olive oil
3 oz cremini mushrooms, chopped
1 carrot, diced
2 garlic cloves, minced
1 1/4 cup vegetable broth
3/4 cup textured vegetable protein (TVP)
1/2 tsp freshly ground black pepper
1/4 cup grated parmesan cheese
2 tbsp freshly squeezed lemon basil
2 tbsp fresh basil, chopped
1/2 cup marinara sauce
4 1/4 slices reduced fat mozzarella
Preheat broiler. Spray a large cooking sheet with cooking spray. Scrap out the gills from the underside of the portobello mushrooms. Place them on the cooking sheet and broil until tender, about 3 minutes on each side.
Heat oven to 400. Heat olive oil in a dutch oven over medium heat. Add chopped mushrooms, carrot, onion, and garlic. Cook until tender, about 8 minutes.
Add broth, TVP, and black pepper. Bring to a boil. Reduce heat to low and cover to let simmer. In about 5 minutes, all the liquid should be absorbed. Remove from heat and stir in parmesan, lemon juice and basil.
Spoon into mushroom caps. Top with marinara and a slice of mozzarella. Bake until filling is heated through and the cheese is nice and melty, about 12 minutes.