5 large portobello mushroom caps
1 carrot, diced
1 onion, diced
5 white or other mushrooms, sliced
3/4 cup dry TVP
1 1/4 cup broth or water
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 tbsp basil
salt and pepper to taste
1 jar of your favorite pasta sauce

5 large portobello mushroom caps 1 carrot, diced 1 onion, diced 5 white or other mushrooms, sliced 3/4 cup dry TVP 1 1/4 cup broth or water 1 tbsp balsamic vinegar 1 tbsp lemon juice 1 tbsp basil 1 jar of your favorite pasta sauce

Remove stems from mushroom caps.

Roast 4 of the portobello caps in a 400F oven for 20 mins. Set aside.

Chop remaining portobello cap.

In a non-stick skillet, brown onions and carrot until softened. Add mushrooms and cook until softened.

Add remaining ingredients except pasta sauce and simmer until water has been absorbed.

Arrange roasted portobello caps in a baking dish. Top each one with 1/4 of the skillet mixture. Pour pasta sauce over the top. Cover and bake in a 400F oven for 10 min until warmed through.