These Stuffed Portobellos are always a crowd-pleaser on Thanksgiving. Not only do they come together quickly, they can act as either a main dish or a side.
Vegan Stuffed Portobello Mushrooms
Author: Dianne Wenz
Yield: 4 servings
Ingredients
- 4 large portobello mushrooms, stems removed
- 4 teaspoons olive oil, divided
- 2 teaspoons balsamic vinegar
- 2 medium-sized shallots, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 ½ cups cooked cannellini beans
- ¼ cup vegetable or mushroom broth
- 2 tablespoons flat-leaved parsley, chopped
- 2 tightly packed cups spinach, chopped
- 2 tablespoons breadcrumbs
- 2 tablespoons nutritional yeast
- ½ teaspoon sea salt, divided
- ½ teaspoon black pepper, divided
Instructions
- Preheat oven to 375°
- Line a baking sheet with parchment paper and place the mushroom caps on it, upside down.
- Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper.
- Brush in the mushrooms with the mixture and bake for 10 – 15 minutes, until tender.
- In a large skillet over medium high heat, cook the shallots in the remaining olive oil for 5 – 10 minutes, until slightly brown and fragrant. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
- In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper.
- Stuff the mushrooms with the mixture. Sprinkle the tops with a little extra breadcrumbs and nooch if you’d like a little extra crunch. Bake for another 10 to 15 minutes, until heated throughout.
- Serve hot. Enjoy!
Reprinted with permission from Dianne’s Vegan Kitchen
I don’t comment too often on recipes, but I had to for this dish as it is a homerun. This will definitely make its way into my heavy rotation. Thanks for sharing!