Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

This succulent mushroom-centered presentation could easily be classified as a salad I suppose. A side dish perhaps, but honestly, the mushroom and spinach steal the show and deserve to serve as the centerpiece of a meal. Nutritional yeast lends a cheesy element to this dish and then there are the robust flavors of sun-dried tomatoes and black olives, complete with the meaty texture of the portobellos. Serve with a creamy vegetable lentil soup and a side of brown rice for a completely satisfying meal.

Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More Published on March 25, 2015 Plump juicy roasted portobellos stuffed with a savory filling of wilted spinach, sun-dried tomatoes and olives Print this recipe Ingredients: 1/4 cup sun-dried tomatoes 6 medium portobello mushrooms 2 tablespoons melted coconut oil 2 teaspoons balsamic vinegar 2 tablespoons coconut flour 1/2 cup water 2 tablespoons nutritional yeast 1 shallot, finely chopped 1 to 2 green chilies, seeded and minced 6 cups (6 oz) baby spinach, trimmed and roughly chopped 4 tablespoons Kalamata or black olives, pitted and finely chopped sea salt and fresh cracked black pepper to taste Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes, then drain and finely chop. Set aside. Line a baking pan with foil and lightly grease with coconut oil. Preheat an oven to 450°. Clean the mushrooms and remove the stems. Finely chop the stems and set aside. Gently scoop out much of the inner part of the mushrooms, taking care not to puncture the bottoms and sides, and discard — you'll want to leave some of the mushroom interior so they retain their meatiness and shape. Transfer the mushroom caps to the prepared pan, hollow side down, and brush with a mixture of 1 tablespoon of the melted coconut oil and the balsamic vinegar. Bake for about 5 minutes until the mushrooms just begin to release their juices. Remove from the oven and wipe any excess juices from the pan. In a small bowl, whisk together the coconut flour and water. Let sit for 5 minutes, then whisk in the nutritional yeast. In a large frying pan, heat the remaining tablespoon of coconut oil over medium heat. When hot, add the shallots, chilies and mushroom stems, and stir for a few minutes to soften. Add the spinach a few handfuls at a time, stirring until wilted. Stir in the coconut flour mixture, sun-dried tomatoes, olives, and salt and pepper to taste. Cook for another few minutes, stirring frequently. Flip the mushrooms over on the pan and distribute the filling evenly among the mushrooms. Bake in a 400° oven for 5 to 7 minutes until the filling begins to brown. Place under a broiler for a few minutes to brown the mushrooms and filling further. Makes 4 to 6 side servings or 2 to 3 main servings

Other stuffed delights from Lisa's Vegetarian Kitchen:

Stuffed Eggplant Poriyal
Quinoa Stuffed Tomatoes
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Samosa-Style Stuffed Baked Potatoes

On the top of the reading stack: Sweetly Raw Desserts: Raw Vegan Chocolates, Cakes, Cookies, Ice Cream, and More

Audio Accompaniment: Marsen Jules