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Spinach and Herb Stuffed Portobello Mushrooms

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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

sea salt

cracked pepper

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!)

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2 responses »

  1. This looks awesome! I just sang that because it really does look onolicious. I have to come back and get the recipe. Have a good one.

    Reply

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