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Stuffed Portobello Mushrooms

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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 each
Course: Appetizer, Main Course
Ingredients Equipment Method Video Notes

Ingredients
  

  • 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

Equipment

  • casserole dish or baking sheet
  • large saute pan

Method
 

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

Video

Notes

Adapted from Chic Vegan