https://proteindeficientvegan.com/recipes/high-protein-portobello-mushrooms by proteindeficientveg 1200 Calorie Vegan 1200 Calorie Vegan Diet 1200 Calorie Vegan Meal Plan 1200 Calorie Vegetarian 1200 Calorie Vegetarian Diet 1200 Calorie Vegetarian Meal Plan Vegan Vegan 1200 Calorie Vegan 1200 Calorie Diet Vegan 1200 Calorie Meal Plan Vegan 1200 Kcals Vegan 1200 Kcals a day Vegan 1200 Kcals per day Vegan 1200 Kilocalorie Vegan 1200 Kilocalorie a day Vegan 1200 Kilocalorie per day vegan1200isplenty Vegetarian
proteindeficientveg on September 11, 2025 5:45 pm Detailed recipe here: https://proteindeficientvegan.com/recipes/high-protein-portobello-mushrooms ~~~ Ingredients ▢2 Portobello Mushroom Caps cleaned, large ▢1/2 cup TVP Textured Vegetable Protein ▢1/4 cup Onion diced ▢1 cup Baby Spinach ▢1/2 tsp Garlic Powder ▢1/2 tsp Onion Powder ▢1/4 tsp Salt ▢1 tbsp Ground Flax ▢1/4 cup Vegan Feta I use Follow Your Heart ▢1/4 cup Vegan Parmesan I use Follow Your Heart Instructions -Pre-heat oven to 350 F (177 C). -In a small bowl, combine 1 tablespoon of ground flax with 3 tablespoons of water (we shall call this flax goo). Allow to sit for at least 5 minutes. -In a medium heat pan, cook finely diced onions for 2-3 minutes until slightly translucent. Add spinach until wilted. -Clean Portobello Mushrooms and remove stem. -In a medium sized bowl, mix together cooked onions/spinach, flax goo, TVP, spices, and feta. -Place the mushrooms on a parchment-line baking sheet, and fill them with the filling. -Sprinkle the vegan Parmesan on top. -Cook for 20 – 25 minutes.
monkfsh on September 11, 2025 5:54 pm This sounds really good considering the macros! Saved for later
4 Comments
Detailed recipe here:
https://proteindeficientvegan.com/recipes/high-protein-portobello-mushrooms
~~~
Ingredients
▢2 Portobello Mushroom Caps cleaned, large
▢1/2 cup TVP Textured Vegetable Protein
▢1/4 cup Onion diced
▢1 cup Baby Spinach
▢1/2 tsp Garlic Powder
▢1/2 tsp Onion Powder
▢1/4 tsp Salt
▢1 tbsp Ground Flax
▢1/4 cup Vegan Feta I use Follow Your Heart
▢1/4 cup Vegan Parmesan I use Follow Your Heart
Instructions
-Pre-heat oven to 350 F (177 C).
-In a small bowl, combine 1 tablespoon of ground flax with 3 tablespoons of water (we shall call this flax goo). Allow to sit for at least 5 minutes.
-In a medium heat pan, cook finely diced onions for 2-3 minutes until slightly translucent. Add spinach until wilted.
-Clean Portobello Mushrooms and remove stem.
-In a medium sized bowl, mix together cooked onions/spinach, flax goo, TVP, spices, and feta.
-Place the mushrooms on a parchment-line baking sheet, and fill them with the filling.
-Sprinkle the vegan Parmesan on top.
-Cook for 20 – 25 minutes.
This sounds really good considering the macros! Saved for later
🔥 once again
Tvp as a grain is such a brilliant idea