Directions
Sub_title: Budget-friendly, Gluten-free, High-protein, Kid-friendly, Low-carb, Nut-free, Oil-free, Quick & easy, Seasonal, Soy-free, Vegan, Whole foods plant-based
Description: This creamy mushroom and spinach stuffed portobello mushroom dish is not only vegan but also gluten-free and high in protein. It’s perfect for busy weeknights and can be made ahead of time to save you even more time. Plus, it’s packed with nutrient-dense whole foods like mushrooms, spinach, garlic, and walnuts.
Ingredients (for 4 servings):
For the filling:
* 1 cup sliced cremini or white button mushrooms
* 1/2 cup frozen chopped spinach, thawed and well drained
* 1 clove garlic, minced
* 1/4 teaspoon red pepper flakes
* 1 tablespoon fresh lemon juice
* 1/4 cup cooked quinoa or brown rice, rinsed and drained
* 1/4 cup crumbled firm tofu (optional)
* Salt and black pepper, to taste
For the sauce:
* 1/4 cup unsweetened almond milk
* 1 tablespoon white wine vinegar
* 1 teaspoon Dijon mustard
* 1/2 teaspoon honey
* Salt and black pepper, to taste
For the assembly:
* 4 large portobello mushroom caps, stemmed and gutted
* Sauce from above
* Filling from above
Instructions:
1. Preheat your oven to 400°F.
2. Place the mushroom caps on a baking sheet and brush lightly with oil. Roast until tender, about 10 minutes. Remove from heat and set aside.
3. While the mushrooms are roasting, prepare the filling. Heat a small skillet over medium heat and sauté the mushrooms and red pepper flakes until softened, about 5 minutes. Add the garlic and continue to sauté for another minute. Transfer the mixture to a bowl and allow it to cool slightly.
4. Add the cooled filling ingredients to the bowl with the cooked quinoa, optional tofu, and seasonings. Mix well to combine.
5. For the sauce, whisk together all the ingredients in a small bowl until smooth. Set aside.
6. To assemble, place a few tablespoons of the filling mixture onto each mushroom cap. Top with a drizzle of the prepared sauce. Sprinkle with chopped parsley if desired.
7. Bake for 10-15 minutes or until heated through. Serve hot and enjoy!
Note: You can also use store-bought marinara sauce instead of making the cream sauce. Simply substitute the marinara sauce for the almond milk mixture in step 1 and proceed with the rest of the recipe as written.
Steps
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1
Done
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Preheat your oven to 400°F. |
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2
Done
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Place the mushroom caps on a baking sheet and brush lightly with oil. Roast until tender, about 10 minutes. Remove from heat and set aside. |
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3
Done
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While the mushrooms are roasting, prepare the filling. Heat a small skillet over medium heat and sauté the mushrooms and red pepper flakes until softened, about 5 minutes. Add the garlic and continue to sauté for another minute. Transfer the mixture to a bowl and allow it to cool slightly. |
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4
Done
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Add the cooled filling ingredients to the bowl with the cooked quinoa, optional tofu, and seasonings. Mix well to combine. |
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5
Done
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For the sauce, whisk together all the ingredients in a small bowl until smooth. Set aside. |
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6
Done
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To assemble, place a few tablespoons of the filling mixture onto each mushroom cap. Top with a drizzle of the prepared sauce. Sprinkle with chopped parsley if desired. |
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7
Done
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Bake for 10-15 minutes or until heated through. Serve hot and enjoy! |
