This recipe is quick, easy and so yummy!!!
Tip on cleaning your mushrooms:
As with most other mushrooms, portobello mushrooms should not be washed. Simply tap them on the counter to loosen any growing medium. You can twist the stem to remove it but use caution as you could break the mushroom cap. You may alternately use a small sharp knife and cut the stem even with the inside of the gills.
- Twist or cut off stems from mushrooms. Chop stems; set aside.
- Use a spoon or sharp knife to scrape out the gills from mushroom caps; compost gills.
Vegan Spinach-Vegetable Stuffed Portobello Mushrooms
- 4 large portobello mushrooms (about 1 lb.), cleaned
- 1/2 cup Italian Dressing (I make my own- Recipe below)
- 1/4 cup red pepper, chopped
- 1 carrot, pealed and chopped
- 1/4 cup onion, chopped
- 3 cloves garlic, minced
- 20 oz. fresh spinach
- 1/4 cup grated vegan parmesan ‘cheese’
Home-Made Vegan Italian Dressing
- 2 cloves garlic, minced
- 1 tsp dried tarragon
- 1 tsp dried marjoram
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
Combine all the ingredients in a container with a tight lid. Shake the jar well and let stand for one hour at room temperature, then chill. Shake well before serving.
Preheat oven to 375°F.
Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined baking pan.