Stuffed portobello mushrooms
Big on flavor and packed with nutrients, portobello mushrooms are a smarter way to indulge. With potassium levels rivaling a banana, they’ll protect your heart while serving up the rich umami you’ve been craving.
Ingredients
Calories:
106
Protein:
6.3
g
- 14.0 oz. mini portobello mushrooms
- salt, to taste
- vegetable oil (for sautéing)
- .5 onion, chopped
- 4.0 cloves garlic, minced
- 2.0 tbsp. chopped chives
- black pepper, to taste
- 1.0 tbsp. nutritional yeast
- 2.0 tbsp. breadcrumbs
- 10.0 cherry tomatoes, diced
Preparation
- Prep the mushrooms: Separate two-thirds of the mushrooms and sprinkle them with a little salt. Set aside. Slice the remaining mushrooms.
- Sauté the base: In a pan, heat a bit of vegetable oil and sauté the onion and garlic until soft.
- Cook the filling: Add the sliced mushrooms, chives, a pinch of salt, and black pepper. Cook on low heat for about 15 minutes, stirring occasionally.
- Add flavor: Turn off the heat. Stir in the nutritional yeast and breadcrumbs until well combined.
- Fry the mushroom caps: In a non-stick frying pan (no oil needed), fry the whole mushrooms you set aside earlier for about 2 minutes per side.
- Assemble and serve: Spoon the mushroom filling into the fried mushroom caps. Serve immediately while warm.
*Recipe inspired by Essential Vegan at http://essentialvegan.co.uk
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