Stuffed Portobello Mushrooms (Including a Vegan Alternative)

So this recipe I made for my niece and I for dinner last week. My niece is Vegan so I made a non Vegan cheesy version for me and a vegan recipe for her. She is a great eater and will try anything and loves mushrooms which are typically a food most kids even a lot of adults don't like.


"I feel very adventurous. There are so many doors to be opened, and I'm not afraid to look behind them." - Elizabeth Taylor

Ingredients:
Ricotta Cheese
Sweet Bell Peppers (orange, red, yellow)
Large Portobello Mushrooms
Chopped Green Onions
Minced Garlic
Mayonnaise
1 tsp of dried Thyme
1 tsp of dried Basil
1 tsp of dried Oregano
1 tsp of Sea Salt
1 tsp of Pepper (can add red peppers if you like a little more spice too)
1 tsp Lemon Pepper
Shredded Parmesan cheese
A few small mushrooms

Vegan Ingredients:
all above except Ricotta, Mayonnaise, and Parmesan cheese
Instead of dairy products use Vegannaise to replace Ricotta and Maryonnaise and Use Veggie Shreds to replace Parmesan cheese

Clean mushrooms and remove stems
Set Portobello tops to the side
Chop mushroom stems and small mushrooms into small, fine pieces
Chop onions, bell peppers
In a mixing bowl combine all ingredients except the Parmesan cheese and portobello tops
Add salt and pepper to taste
Set oven temperature to 375 degrees.
Fill portobello caps with mixture to the top of the cap
Cook in over for 25 minutes
After 25 minutes add on shredded cheese to top of mushrooms
Cool for another 5 minutes

Let cool and serve