Dinner
Hearty portobello mushroom caps filled with an omega-3-rich walnut, shallot, and herb stuffing. Makes an excellent plant-based dinner centerpiece.
What you'll need
4 large portobello mushroom caps
1 cup raw walnut halves, finely chopped
1 medium shallot, minced
2 cloves garlic, minced
1 cup baby spinach, finely chopped
2 tablespoons nutritional yeast (for savory umami flavor)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1.5 tablespoons extra virgin olive oil (divided)
1 tablespoon balsamic vinegar
Salt and black pepper to taste
Let's make it
Preheat oven to 375°F (190°C).
Clean mushroom caps using a damp paper towel. Gently scrape out the dark inner gills with a spoon and remove the stems. Brush caps lightly with 1/2 tablespoon olive oil and balsamic vinegar, then place gill-side up on a baking sheet.
Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add minced shallot and garlic; cook for 2 to 3 minutes until soft.
Add finely chopped walnuts, rosemary, and thyme. Toast gently in the skillet for 3 minutes, stirring constantly to prevent burning.
Stir in chopped spinach and nutritional yeast. Cook for 1 to 2 minutes until spinach is just wilted. Season mixture with salt and pepper.
Spoon filling evenly into each mushroom cavity, pressing down lightly.
Bake for 18 to 20 minutes until mushroom caps are tender and the walnut filling is golden and fragrant.
Wellness
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