• Original Creations

    Vegan Stuffed Portabella Mushrooms

    April 20, 2018 /

    First off, I’m not a vegan, but I’m just not always in the mood for a heavy meal- anyone else agree?

    It’s always good to have some meat alternatives in the recipe box for days like this. They can also be pulled out during lent or other periods of fasting throughout the year or even as an unexpected dinner accompaniment when having guests over.

    The Portabella’s are stuffed with Cannellini Beans, Sundried Tomato, Garlic, and Fresh Spinach, & then topped with crunchy Panko Breadcrumbs to add texture. I serve this over a bed of wilted Cherry Tomatoes (recipe can be found in previous post) to give it somewhat of a sauce, tying it all together. 

    The meatiness of the Portabella and Cannellini beans make this dish filling and satisfying but guilt free for those of you who are trying to lead a healthier or “plant based” lifestyle.

    This recipe acts as a great appetizer as well. If you are looking for a more “bite sized” option, you can easily replace the Portabella’s with Cremini or Button Mushrooms.

    Vegan Stuffed Portabella Mushrooms
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    Ingredients
    1. 4 Portabella Mushroom Caps (stems removed and inner "gills" scraped out)
    2. 1 16oz Can of Cannellini Beans (drained and rinsed)
    3. 7-8 Sundried Tomatoes
    4. 2 Cloves Fresh Garlic
    5. 2 Cups Fresh Spinach Leaves
    6. 1/2 Cup Panko Breadcrumbs (seasoned)
    7. Extra Virgin Olive Oil
    8. Salt & Pepper (to taste)
    Instructions
    1. Preheat oven to 375 degrees.
    2. Remove stems and scrape "gills" from mushroom caps with a spoon. Rinse well and set aside, covering with a damp paper towel to prevent discoloration.
    3. In a blender, add Cannellini beans, garlic, & sundried tomatoes and blend together (adding olive oil slowly until desired texture is achieved). Transfer into a mixing bowl.
    4. Rough chop fresh spinach leaves and add to a frying pan drizzled with olive oil. Stir for about 1 minute or until leaves are wilted. Add spinach to the same mixing bowl as the bean mixture and fold in gently. Season with salt and pepper and spread onto the mushroom caps.
    5. Line a baking sheet with aluminum foil and apply non-stick cooking spray. Add mushrooms to the baking sheet and top with seasoned Panko breadcrumbs.
    6. Bake for 15-20 minutes or until the breadcrumbs become golden brown. Serve with a light tomato broth.
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