Vegetarian: Bought three huge portabellas on Saturday ... here's what I did by Recipe Cottage

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	Bought three huge portabellas on Saturday ... here's what I did

		with them (vegan) Remove stems approx 2 cups fresh bread crumbs ( I whirl mine up from left over burger buns in the food processor) 1/2 - 3/4 cups finely chopped pumpkin seeds ( again, use the food processor - walnuts would also be terrific - didn't have any this time) 2 tbs dried chives 2 tbs italian seasoning 1 tbs garlic ( I use the jar variety) 1/2 cup nutritional yeast flakes 1/2 sweet green pepper, sauted or microwaved 1/2 can small white beans, drained and pureed salt and pepper Mix stuffing ingredients and pack into mushroom caps. Place caps in a lightly oiled baking pan. Drizzle with olive oil and lightly splash with balsamic vinegar. Cover with foil and bake at 375 for 30-45 minutes. I served this with a pilaf made of brown rice, barley and lentils. Once cooked, I added pine nuts and sprinkled on ground flax seeds. Steamed baby carrots finished the meal. Four kids ages 6-10 loved this. Good luck!