PP or PS Portabella Mushrooms
Chef: Cathy Fisher, Straight Up Food
Makes: 2 Stuffed Mushrooms
Prep Time: 25 min
Cook Time: 25 min
Total Time: 50 min
INGREDIENTS
2 large portabella mushrooms
1 c chopped white, yellow, or red onion (about ½ a medium onion)
½ c chopped yellow or orange bell pepper
½ c chopped zucchini
1 t dried Italian seasoning
1 medium-large clove garlic, finely chopped (or about 1 t)
½ c cooked cannellini beans, drained and rinsed
½ c halved cherry tomatoes
2 t balsamic vinegar
1 c chopped spinach
1 T chopped fresh basil
DIRECTIONS
To prepare the mushrooms, dust their caps off if you notice any debris. Snap off the stems and discard (or keep for vegetable stock). With a spoon, gently remove the dark brown gills from the underside of the mushroom, and discard. Cut a thin slice ( ¼”-or less) from the bottom of each mushroom (see photo above), and set it aside. Place the mushrooms, hollow side up, on a baking sheet lined with parchment paper or a silicone baking mat.
Cut the 2 bottom-mushroom slices into small squares (½ to ¾ c). Preheat oven to 375 degrees F.
Heat 1 T of water in a frypan over medium-high heat. When the water starts to sputter, add the onion, bell pepper, zucchini, and mushrooms (from step 1) and cook while stirring for 4 to 5 minutes, adding water as needed to prevent sticking.
Stir in the Italian seasoning and garlic, and cook while stirring for another minute, still adding water as needed. Last, stir in the beans, tomatoes, vinegar, spinach, and basil, and heat until the spinach is wilted and there is no liquid in the bottom of the pan. Remove from the heat.
Spoon the filling into the two mushroom caps firmly, mounding it a little on the top. Bake uncovered for 22 to 24 min until the top starts to brown. Serve as is, garnished with fresh basil, or dust the tops with ground black pepper and/or (for Plant-Strong ONLY) grated pine nuts, walnuts, or cashews (using a rotary cheese grater).
TIPS
Mushroom substitution: I know there are lots of people who do not like mushrooms, so I think this vegetable mixture would work well with other base veggies as well, such as bell pepper, tomatoes, or winter squash (instead of the portabella), although I have not tried this recipe with them.
The veggie mixture alone would also be great over baked potatoes topped with some avocado (Plant-Strong ONLY) or salad dressing!
Cathy Fisher is the author of the cookbook, Straight Up Food, and has been plant-based for over 22 years. She has been a culinary instructor at the McDougall Program and the TrueNorth Health Center in Santa Rosa, California for over 12 years. Follow Cathy on Straight Up Food, Facebook, Instagram, YouTube, and receive her fabulous newsletter.
