Vegan Stuffed Portobello Mushrooms - Recipe by Laura Theodore, Jazzy Vegetarian

by Esther Milne March 05, 2019

Vegan Stuffed Portobello Mushrooms - Recipe by Laura Theodore, Jazzy Vegetarian

Ingredients

  • 6 medium Portobello mushrooms, cleaned and stems removed
  • 1 tbsp, plus 1 ½ tsp PAPA VINCE extra-virgin olive oil, plus more as needed
  • 1 tablespoon tamari
  • 5 to 6 slices whole grain bread, torn in several pieces
  • 1 tablespoon all-purpose seasoning
  • ½ tsp PAPA VINCE sea salt, plus more as needed
  • ¾ cup chopped pecans
  • 2 cups (packed) baby spinach, finely chopped

    How to make Stuffed Mushrooms

    1. Preheat the oven to 400 degrees F.
    2. Line a large, rimmed baking sheet with unbleached parchment paper.
    3. Arrange the mushrooms on the prepared pan, gill side up.
    4. Spoon ¼ teaspoon PAPA VINCE olive oil and ½ teaspoon tamari over the gills of each mushroom.
    5. Put the bread, all-purpose seasoning and PAPA VINCE sea salt in a blender and process into crumbs.
    6. Transfer to a large bowl.
    7. Put the pecans in blender and process until coarsely ground.
    8. Transfer the pecans to the bowl with the breadcrumbs.
    9. Add the baby spinach, 1 tablespoon PAPA VINCE EVOO and stir until thoroughly combined, adding more EVOO if the crumbs still seem a bit dry.
    10. Divide the breadcrumb mixture evenly among the portobellos, mounding about 1/2 cup of the mixture in each (an ice-cream scoop works well).
    11. Press the mixture firmly in place so it will adhere to the mushrooms while baking.
    12. Tent the mushrooms with foil and bake for 40 to 50 minutes.
    13. Remove the foil and bake uncovered for 5 to 10 minutes longer, until the topping is crisp and the mushrooms are tender.
    14. Serve immediately.

    Preparation Time

    • Prep Time: 15 mins
    • Cook Time: 60 mins
    • Serves: 4-6 people

    Background

    A simple vegan recipe from the Jazzy Vegetarian. These could be served as an appetizer or as an entree with potatoes and side vegetables. As Laura would say, 'they're jazzylicious!'

    PRINT RECIPE

    SHOP INGREDIENTS



    Esther Milne
    Esther Milne

    Author




    Also in Recipe

    Vegetables Al Forno (Oven Baked Vegetables)
    Vegetables Al Forno (Oven Baked Vegetables)

    by Esther Milne November 08, 2019

    This is a healthy side dish that you can make with any of your favorite vegetables.  The Papa Vince Extra Virgin Olive Oil seasons the vegetables perfectly and you can add a splash of Lemon Olive Oil for a hint of citrus flavor.

    Continue Reading

    Pasta with Pumpkin Sauce
    Pasta with Pumpkin Sauce

    by Esther Milne October 23, 2019

    We love this recipe because it contains our favorite pasta with a healthy, seasonal vegetable that is perfect for Fall.   We add in lots of raw garlic which certainly adds to the flavor of the dish but it also boosts your immune system which is so important during the change of seasons.

    Continue Reading

    Chicken Alla Pizzaiola
    Chicken Alla Pizzaiola

    by Esther Milne October 08, 2019

    This is a fun & healthy chicken recipe that my mom learned from her mom many years ago in Sicily.  All you need to do is bread your own chicken tenders & add a pizza like topping.  You can always add some cheese on top & don't forget the most important & flavorful ingredient ... Papa Vince Extra Virgin Olive OIL!

    Continue Reading