The other day, as I was searching the web for good food ideas (who doesn’t??), I recruited the help of some of you on facebook for Valentine’s Day menu options. One of you, Stephanie, suggested stuffed portobello mushrooms (Thanks, Stephanie!!). I really don’t think I’ve ever eaten stuffed portobello mushrooms, but it sounded tasty enough, so I set out to the grocery store and returned with some nice plump portobellos. Then it dawned on me. What on earth does one stuff in a portobello mushroom?
That’s when I found this. Kale pesto with fresh avocado all mixed together and stuffed into an oven-roasted portobello. Y to the Yum! BevCooks isn’t a vegan blog, but it has lots of great recipe ideas that can be veganized (I love doing that :D).
So, I made my own vegan version. And it tastes wonderful.
I must say that this recipe tastes delicious with either the large portobellos or small baby bellos or both. However, if you’re serving someone (or yourself) who isn’t used to the rich flavors of avocado and portobellos mushrooms, I recommend serving these up as appetizers using the baby bellos. They are delicious, bite-sized, and not too overwhelming. I probably wouldn’t use these as entrees, unless you or your guest are just in love with avocado and portobellos. (Me!! I totally sliced up the big ones and ate them with vegan mayo in a sandwich. Confessions of an avocado and mushroom and spinach fanatic…)
To start, you’re going to brush the caps and rims of your ‘shrooms with a little extra virgin olive oil.
Next, you’re going to roast them in a hot oven at 450 degrees Fahrenheit. (Yes, they were steaming, so that’s why Mr. ‘Shroom on the right looks slimy. He wasn’t. It’s just steam. :D) Make sure you dump the water out of the caps, as it’s sure to collect in there while they’re baking.
Next, you’re going to make your filling, spoon it into your mushrooms, and sprinkle with some sliced almonds. At this point, you can either serve ’em up with the raw filling or throw them back in the oven for a couple more minutes to brown up the tops a little (my personal preference). They’re delicious both ways.
And there you have it, my friends, an easy soy-free, gluten-free, stress-free appetizer option for your Valentine’s Day dinner menu.
Don’t forget the entree: Mushroom Ravioli with Sun-dried tomato “Cream” Sauce
And the dessert: Lemon Strawberry Sweetheart Cakes
And the salad with Creamy Basil Salad Dressing
Come back tomorrow for the drink, and that will conclude our Valentine’s Day menu series.
Spinach Avocado Stuffed Portobellos
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
|Dietary||Diabetic, Gluten Free, Vegan, Vegetarian|
|Meal type||Appetizer, Lunch, Main Dish, Side Dish, Starter|
|Occasion||Casual Party, Formal Party, Valentines day|
- 2 Portobello mushrooms (Or leave out the large Portabellos completely and just use 8 oz of Baby Bellos)
- 6-8 Baby bellos (Or 1 more large Portobello mushroom)
- 2 tablespoons extra virgin olive oil (divided)
- 1 1/2 cup fresh baby spinach (well packed)
- 1 clove garlic
- 1 ripe avocado
- 1/4 cup walnuts (toasted, if you want)
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon lemon juice
- salt to taste
- handful of sliced almonds (for garnish)
1. This recipe contains raw garlic. If you aren't a fan of raw garlic, just throw your garlic clove in with your mushrooms and let them roast for a few minutes before blending them up with your spinach.
2. This recipe tastes delicious with either the large portobellos or small baby bellos. However, if you're serving someone (or you yourself) who isn't used to the rich flavors of avocado and portobellos mushrooms, I recommend serving these up as appetizers using the baby bellos. They are delicious, bite-sized, and not too overwhelming.