Rice Stuffed Portabellas

In my vegan world, portabella mushrooms are the closest thing I can get to a juicy steak. Now I know most meat lovers would probably "pfft" at that statement, but that may very well be because you have tried them! Now, back to my vegan friends...seriously. delicious. After a good marinade, a bit of a grilling and a spoonful of stuffing, this dish is *looks up a non-generic word to describe it's goodness*....toothsome (not sure if that actually sounds good, but we'll go with it)!

Rice Stuffed Portabellas

Makes 4 Mushrooms

Ingredients:

-4 Portabella Mushrooms

-1 cup brown rice

-1/2 cup broccoli

-1 tbs plus 1 tsp Braggs Liquid Aminos

-1 tsb nutritional yeast

-3 cloves of garlic (minced)

-1 tsp thyme

-1 tsp oregano

-2 tbs red wine vinegar

-3 cups water

Directions:

1) Take the stems off (save them) of your portabella mushrooms and put them in Ziploc bag

2) With the mushrooms combine 1 tsp of Braggs Liquid Aminos, garlic, and vinegar and let the mushrooms marinade for half hour to an hour.

3) In a pot combine rice, water, oregano, thyme, nutritional yeast, broccoli, and mushroom stems (chopped) and cook together until rice is tender.

4) Turn your grill to medium heat and place the mushroom inside. Cook both sides until well cooked and juice is pouring out (don't let it lose all it's juices)

5) Place the mushrooms on a place and scoop the finished rice mixture into the center.

Have a lovely day!