Stuffed portobello (vegetarian)

Clean the mushrooms heads with damp cloth or paper towel.

Remove stems and finely dice them. Put them aside in a large bowl.

Remove inside of mushrooms delicatly with spoon. Carefull not to brake mushroom heads. Throw inside away.

Mix olive oil with balsamic vinegar and brush the outside and the inside of mushroom heads with mix. Put them aside on a plate.

Add the peppers, green onions, crumbled feta and vegan protein to the bowl containing the mushroom stems and mix well. Add fresh ground black pepper to taste.

Stuff the mushroom heads with this mix, gently pressing mix in with hands.

Cook on the bbq at mid-low or in the oven at 450 for 20 minutes. Both must be preheated.

Serve on a quinoa bed with a side of green salad.

Enjoy!