STUFFED PORTOBELLO MUSHROOMS–ALWAYS A HOLIDAY FAVORITE!

OLYMPUS DIGITAL CAMERADianne Wenz VeggiegirlDianne Wenz is a Holistic Health Counselor, Vegan Lifestyle Coach and Plant-Based Nutrition Specialist. Dianne coaches people from across the country to help them improve their health and well-being, and she helps people make the dietary and lifestyle changes needed to go vegan. Dianne lives in New Jersey, where she runs the busy MeetUp group Montclair Vegans. Through the group she hosts monthly potlucks, runs charity bake sales and organizes guest speaker events. An avid cook and baker, Dianne also teaches cooking classes to local clients. She is also the editor-in-chief for ChicVegan.com, a website where compassionate fashionistas and vegan vixens meet up to discuss how they can make the world a better place for people and animals alike. Her articles and recipes have appeared on DevilGourmet.com, HotFromTheKettle.com and VegKitchen.com, and in Chickpea Magazine and T.O.F.U. Magazine.

To learn more, visit Dianne’s website http://www.veggiegirl.com, connect with her on Facebook https://www.facebook.com/VeggiegirlHHC, or follow her on Twitter

OLYMPUS DIGITAL CAMERASTUFFED PORTOBELLO MUSHROOMS

Serves 4

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 1/2 cups cooked cannellini beans
  • 1/4 cup vegetable or mushroom broth
  • 2 tablespoons flat-leaved parsley, chopped
  • 2 tightly packed cups spinach, chopped
  • 2 tablespoons breadcrumbs
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon sea salt, divided
  • 1/2 teaspoon black pepper, divided

Preparation:

  1. Preheat oven to 375°
  2. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down.
  3. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt OLYMPUS DIGITAL CAMERAand ¼ teaspoon black pepper.
  4. Brush in the mushrooms with the mixture and bake for 10 – 15 minutes, until tender.
  5. 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.
  6. In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper.
  7. 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.
  8. Serve hot. Enjoy!
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