Laura Theodore’s stuffed portobello mushrooms are easy enough to make for a weeknight meal and special enough for a company meal. Easy to complete with a simple potato dish and a green salad.
Laura says: “One evening I was hosting a casual dinner for close friends. I wanted to impress, but being that it was a weeknight, I was really short on prep time. I came up with this marvelous, eight-ingredient mushroom recipe that tastes great and presents well, too!”
Recipe from Vegan For Everyone: 160 Family Friendly Recipes with a Delicious, Modern Twist by Laura Theodore. Published by Scribe Publishing Company, ©2020.
MORE ABOUT VEGAN FOR EVERYONE
Easy weeknight suppers, classic weekend menus and festive holiday family fare make VEGAN FOR EVERYONE the perfect book for anyone looking to “jazz up” mealtimes by adding easy-to-prepare and delicious, plant-based food into their weekly menu plans.
In addition to featuring over 100 new recipes, award-winning vegan chef Laura Theodore (PBS’s Jazzy Vegetarian) includes updates on 60 fan-favorite recipes from her first four books, making this new cookbook a complete and fun way to make family meals kinder, healthier and – most of all – tastier! Over 135 of the recipes include a gluten-free option, making VEGAN FOR EVERYONE sure to please . . . well . . . just about everyone!
Listen to Laura’s weekly podcast on Unity Radio every Thursday at 3pm EST. Tune in for Season Eight of Laura’s vegan television show, Jazzy Vegetarian, airing nationally on many public television channels (check local listings). Visit Laura at Jazzy Vegetarian.
- 6 medium portobello mushrooms, stems removed and cleaned well
- 1 tablespoon plus 1½ teaspoons extra-virgin olive oil, divided, plus more as needed
- 1 tablespoon gluten-free tamari
- 5 to 6 slices vegan whole-grain or gluten-free bread, torn in several pieces
- 1 tablespoon all-purpose seasoning
- ½ teaspoon sea salt, plus more as needed
- ¾ cup chopped pecans (see note)
- 2 cups firmly packed baby spinach, finely chopped
- Preheat the oven to 400º F.
- Line a large, rimmed baking pan with unbleached parchment paper. Arrange the mushrooms on the lined pan, gill side up. Spoon ¼ teaspoon olive oil and ½ teaspoon tamari over the gills of each mushroom.
- Put the bread, all-purpose seasoning, and salt in a blender or food processor and process into coarse crumbs. Transfer to a large bowl.
- Put the pecans in a blender and process until coarsely ground. Transfer the pecans to the bowl with the bread crumbs.
- Add the baby spinach and 1 tablespoon olive oil and stir to combine, adding more olive oil if the crumbs are still dry.
- Divide the bread crumb mixture evenly among the portobello mushrooms, mounding about ½ cup of the mixture in each (using an ice-cream scoop works well). Press the mixture firmly in place so it will adhere to the mushrooms while baking.
- Tent the mushrooms with foil and bake for 40 to 50 minutes. Remove the foil and bake uncovered for 5 to 10 minutes longer, or until the topping is crisp and the mushrooms are tender. Serve immediately.
You can use walnuts or sunflowers seeds in place of the pecans, if preferred.
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