How to make
1 pkg (170 g)frozen PC® Plant Based Fishless Cakes, fully thawed in refrigerator (Thawing may take up to 5 hours.)
4Portobello mushroom caps, trimmed
Tip:Use a small spoon to scrape away the black gills from the underside of the mushroom caps.
4 tsp (20 mL)olive oil
1/4 tsp (1 mL)each salt and black pepper
1/2 cup (125 mL)PC® Plant Based Cheddar-Style Shreds or PC® Plant Based Mozzarella-Style Shreds
1green onion, sliced, or 1/4 cup (60 mL) sliced fresh chives, plus additional for garnish
How to make
- Step 1
Preheat oven to 425ºF (220ºC). Mist baking sheet with cooking spray or brush lightly with oil. Set aside.
- Step 2
Chop thawed fishless cakes into bite-size pieces. Set aside.
- Step 3
Arrange mushrooms, stemmed side up, on prepared baking sheet. Drizzle with oil and sprinkle with salt and pepper. Mound pieces of fishless cakes into mushrooms, dividing evenly. Sprinkle with Cheddar-style shreds and green onion, dividing evenly.
- Step 4
Bake until golden and mushrooms are tender, 16 to 18 minutes. Sprinkle with extra green onion.
- Try this:
Serve these mushrooms with rice and steamed vegetables for a hearty main, or as an appetizer.