Stuffed Portobello Mushrooms

Prep Time 5

Cook Time 40

Total Time 45

Course Appetizer, Main Course

Servings 4 each

4 large portobello mushrooms stems removed
2 medium shallots finely diced
2 cloves garlic minced
3 tbsp balsamic vinegar
1/2 tsp dried rosemary
1.5 cups cannellini beans sub other white bean or chickpeas
1/4 cup vegetable broth
4 tbsp dried parsley
2 cups spinach tightly packed, chopped
2 tbsp oat flour plus more for topping; sub white or wheat flour, or breadcrumbs
2 tbsp nutritional yeast plus more for topping
1/2 tsp salt divided in half
1/2 tsp pepper divided in half

Preheat oven to 375F
Place mushroom caps top down on baking sheet
Whisk together balsamic vinegar, 1/4 tsp each of salt and pepper and brush mushrooms with mixture
Bake in the oven for 10-15 minutes, until tender
In a large pan over medium heat, cook shallots and garlic until until just caramelized, about 5-7 minutes
Add rosemary and cook for an additional 1-2 minutes. Then stir in spinach and broth and cook until spinach begins to wilt.
In a large bowl, combine vegetable mixture, beans, parsley, oat flour, nutritional yeast and remaining salt and pepper
Stuff each mushroom with the mixture and sprinkle the tops with a little extra oat flour and nutritional yeast
Bake for an additional 10-15 minutes, until heated throughout and just beginning to brown on top
Serve and enjoy!

Adapted from Chic Vegan