Tonight I came home from Whole Foods chock full of good stuff (okay, fine, I went a LITTLE crazy and spent about double of what I normally do…whoops?). With a fully stocked fridge, I decided to make something new: stuffed mushrooms.
I got this recipe from “30 Minute Vegan” and modified it slightly as I was missing a few of the ingredients. They were very easy to make, super adaptable and they came out GREAT. I seriously love anything with mushrooms, so I knew this would please.
What You Need:
4 large portobello mushroom caps
3 tbsps olive oil
1 + 2 teaspoons soy sauce
1 red bell pepper
2 slices of whole wheat bread (the recipe calls for baguette, but this was all we had handy)
6 cups of thinly sliced spinach, lightly packed (we used 6 oz frozen spinach)
1/4 cup fresh basil, minced
1/4 cup parley, minced
1 tsp fresh thyme
2 garlic cloves, minced
What You Do:
Preheat the oven to a high broil. Remove and discard the stems from the mushrooms and place them on the baking tray. Combine t tbsp of olive oil with 1 tsp of soy sauce in a small bowl and rub the mushrooms with the mixture. Place the mushrooms scales down on the tray and broil them for about 3 minutes. Flip them over (add a little more soy sauce to the scales) and let them broil for another 3 minutes. Remove from the oven and set aside.
Using 1 tbsp of olive oil, brush the slices of bread with the oil and sprinkle with salt. Place them on their own tray/pan and pop them in the oven for a few minutes on each side. Remove from the oven and chop the bread into 1/2 inch cubes.
We’re almost done. In a saute pain, combine the remaining 1 tbsp of oil and 2 tsps of soy sauce with the remaining ingredients. Saute everything for about 5 minutes. Turn off the heat, add the bread and stir everything around. Scoop the mixture onto each of the mushrooms, and pop everything back in the oven for 3 to 4 minutes (take it out before the bread burns!)