Thanks to Gardein for introducing me to their Gardein The Ultimate Beefless Ground and for sponsoring today’s post.
Making a big stuffed mushroom for dinner is so satisfying and pairs so well with beef! But, what if you’re not into beef as much as I am and are looking for a vegetarian or vegan option? You should check out The Ultimate Beefless Ground from Gardein – it’s amazing! Being the beef girl that I am (who also does meatless meal, too – variety is the spice of life),
I was skeptical of the product. I had a carnivorous family member coming over for dinner who is making some changes in diet and lifestyle and I wanted to put this meatless product to the ultimate test.
Prepping a meatless dinner is super convenient with Gardein Beefless Ground.
I created a recipe for Pesto-Stuffed Portobella Mushrooms and used The Ultimate Beefless Ground as the primary protein source – I served up the dish and didn’t say a word about the ingredients. I thought was absolutely delicious and studied the face of my guest – what was he thinking? Well, I got complement after complement on my recipe and when I finally broke the news that we were having a #MeatlessMonday meal, jaws dropped. Everyone gave the The Ultimate Beefless Ground from Gardein a thumbs up on taste and texture. And, as the chef, I have to say it was so simple to make — I just tossed the beefless ground in my skillet with a little olive oil, spinach, pesto sauce and vegetable broth and within about 2 to 3 minutes, my portabella mushrooms were ready to stuff!
Each ½ portion of the beefless ground (on its own) has just 80 calories with 12 grams of protein and no cholesterol or transfat. It’s also gluten-free, vegan, vegetarian and kosher. In addition to my easy stuffed-mushroom recipe, this plant-based protein is excellent in everything from tacos to chile to pasta or crumbled on nachos. All Gardein products are found chillin’ in the freezer aisle at your favorite grocery store. Save yourself a dollar with this coupon (available for download until May 31, 2015).
Mushrooms ready for the oven!
The roasted garlic I used in the recipe is so insanely good and easy to make. Roasting in the oven takes the bite out of garlic and gives it a milder, sweeter taste. The recipe is simply to take peeled garlic cloves, drizzle with olive oil and bake at 400 F degrees for about 20 minutes, turning once. You’ll definitely want to make a big batch and use in salads, on pizza, mash up as a paste to marinate!
If you are looking for other vegan and vegetarian dinner options, you will like my Teriyaki Chick’n Chop Salad.
- 1 cup Beefless Ground plant-based protein From Gardein
- 2 cups fresh spinach packed
- 2 tablespoons chopped roasted garlic or can use minced from jar
- 1/4 cup vegetable stock
- 1/4 cup basil pesto store bought vegan or regular based on your diet needs
- 2 large portabella mushroom caps rubbed clean
- 1 teaspoon olive oil
- 2 cherry tomatoes for garnish
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In medium skillet, add spinach, beefless ground, garlic and vegetable stock. Saute over medium heat for 2 to 3 minutes or until protein crumbles are cooking and spinach is wilting.
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Remove from heat and stir in pesto sauce, coating everything.
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Brush outsides of cleaned mushrooms with olive oil. Stuff gilll side high with half the mixture each. Top with a cherry tomato and extra garlic, if desired.
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Bake in 400 F degree oven for 18 - 20 minutes or until mushroom is softened and juicy.