Spinach Stuffed Portobello Mushrooms
Servings 4
Ingredients
- 1 tbsp olive oil
- ½ cup onions, diced finely
- ¼ cup carrots, diced finely
- 2 large garlic cloves
- ½ tsp sea salt
- 1 tsp dried thyme
- ¼ cup vegetable stock (or water)
- 4 cups spinach, chopped
- 1 tbsp coconut aminos (or tamari)
- 1 tsp lemon juice
- 4 portobello mushrooms (medium to large)
- ¼ cup dried breadcrumbs
Cashew Cream
- ½ cup raw cashews
- ½ cup filtered water
- 2 tbsp nutritional yeast
Instructions
- Place cashews in a bowl and cover with water. Let the cashews soak for one hour.
- After an hour, drain the cashews. Add to a high speed blender along with ½ cup of filtered water and the nutritional yeast. Blend on high until creamy. Stop and scrape down the sides of the blender, as required.
- Prepare the onions, garlic and carrots and have the rest of the ingredients on hand.
- Prepare the mushrooms by removing the stems and scraping out the gills (the dark part). This should leave enough room to hold the filling.
- Place the mushrooms, top side down, in a heavy slillet or glass pan and set aside.
- Preheat oven to 350°F.
- Heat olive oil in a large pan. Add the onions, garlic, carrots, sea salt and thyme to the pan sauté on medium heat, stirring occasionally for about 7 minutes. You can also add a small amount of pepper if you wish.
- While the aromatics are cooking, wash, chop and dry the spinach.
- Once the vegetables are tender, add ¼ cup of the veg stock and cook for another minute.
- Add the spinach and cook until the spinach is wilted (about 4 minutes), stirring frequently.
- After a minute, add the cashew cream, lemon juice and coconut aminos. If you do not have coconut aminos, you can swap with tamari. The coconut aminos, in addition to adding a Unami flavour, also adds a little bit of sweetness. The tamari will be saltier.
- Cook the mixture for a couple of minutes, stirring often. This mixture should be fairly thick - thick enough to hold together when placed in the mushrooms.
- Divide the spinach mixture over the four mushrooms. Sprinkle the dried breadcrumbs evenly over the mushrooms.
- Place the mushrooms in the oven and bake for 30 minutes.
- These mushrooms are great served over a grain such as Farro or quinoa with a side vegetable such as broccoli or green beans to complete your meal.
