Mix the rice, textured vegetable protein, cayenne pepper, chili pepper, and onion together in a bowl. Add a handful of Galaxy’s Vegan Mexican Style Shreds into the mix. Scoop all the cooked ingredients and place into a clean Portobello mushroom cap. Divide 1/3 cup of Galaxy’s Vegan Mexican Style Shreds with the green onion and paprika. Broil stuffed mushroom caps for 2 to 3 minutes. Remove from broiler and serve hot.
Recipe by Joshua Flint
Runner Up: Vegan Shred Photo Contest, 06/2012