Vegetarian/vegan Option Recipe
Whole portabella cap topped with yellow squash, zucchini, onions, and bell peppers and seasoned with our famous rub
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Ingredients
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Vegetable Topping
Mushroom Base
Method
Preparation of the Vegetable Topping
- 1
Chop the Vegetables
Dice the yellow squash, zucchini, onion, and bell peppers into small, uniform pieces to ensure even cooking.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped vegetables along with salt and pepper. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.
- 3
Add the Seasoning
Sprinkle the famous rub seasoning over the sautéed vegetables and stir well to combine. Cook for an additional 2-3 minutes until the spices are well incorporated.
Preparation of the Portabella Caps
- 4
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 5
Prepare the Portabella Caps
Clean the portabella caps with a damp cloth to remove any dirt. Remove the stems and gills using a spoon if desired.
- 6
Assembly and Baking
- 7
Fill the Caps
Evenly distribute the sautéed vegetable mixture into the prepared portabella caps, packing them slightly for a full topping.
- 8
Bake
Place the filled portabella caps on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are slightly golden.
- 9
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious vegetarian/vegan portabella caps!
