Vegan Stuffed Portobello Mushrooms
Meaty portobello mushrooms stuffed with wild rice and herby caramelized onion and spinach. Topped with toasted panko with herbs and baked until golden brown. This recipe makes the perfect vegan dinner.
Serving Size 4
Equipment
- 1 baking sheet
- 1 cutting board
- 1 knife
- 1 spoon
- 1 wooden spatula
Ingredients
- ½ cup uncooked wild rice plus 1 cup water
- 4 tablespoons vegan butter or oil, divided
- 4 portobello mushrooms cleaned, gills discarded, stems set aside
- ¾ cup panko breadcrumbs
- 1 ¼ teaspoon fresh thyme divided
- 1 ¾ teaspoons fresh sage divided
- ¾ teaspoon fresh rosemary divided
- ½ yellow onion thinly sliced
- 150 grams thawed frozen spinach
- 2 garlic cloves minced
- 1 teaspoon balsamic vinegar
- salt and pepper to taste
Instructions
- Line a baking sheet with parchment paper and set the prepared mushrooms on it, the side you scooped out facing up.
- Add the wild rice, 1 tablespoon of butter and the water to a pot, cover with a lid and bring to a boil on high heat. Lower the heat to medium low and simmer for 20 minutes. Remove from the heat and let sit for 5-10 minutes before fluffing with a fork.
- Heat a pan on medium-low heat and melt 1 tablespoon of butter. Add the panko breadcrumbs and cook for 1-2 minutes, stirring frequently. Add 1/4 teaspoon of thyme, sage and rosemary, salt and pepper, and cook for 1 more minute. Remove from the heat and set aside.
- In the same pan, melt 2 tablespoons of butter. Add the onions and cook for 3-4 minutes, stirring occasionally. Then, cook for 1-2 minutes undisturbed. Add a splash of water, and scrape the onions from the bottom of the pan. Repeat this process, replacing the water when it evaporates, until the onions are dark and soft, about 15 minutes.
- Roughly chop the mushroom stems and add them to the onions. Cook for 2-3 minutes, stirring frequently. Add a splash of water if the onions start to burn.
- Now preheat the oven to 350°F.
- Add the spinach, the remainder of the herbs, garlic, and salt and pepper to the onions. Cook for 30-60 seconds. Add the balsamic vinegar and stir. Remove from the heat and set aside.
- Add the rice to the onion mixture. Taste and add more salt and pepper if needed.
- Fill the mushroom caps with the rice filling, pressing the mixture in so that the top is flat. Top with the breadcrumbs, in a neat flat pile.
- Bake for 20 minutes, or until the sides are crinkly and the mushrooms release some liquid. Remove from oven and serve with fresh parsley or thyme.
Video
Nutrition Info
Calories: 256kcalCarbohydrates: 30gProtein: 8gFat: 13gFiber: 4gSugar: 4g
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
