Updated post February 24, 2021: Seriously why don't I do stuffed portobellos more often. They're sooooo easy! I went back in my quick and easy recipes and came across the spinach and avocado stuffed mushrooms, and thought, "hey Cate, didn't you just make ramen noodles with an avocado pesto sauce?" Why yes I did. So now here you have it, spinach and avocado stuffed mushrooms - 2 ways!
Original comment on May 19, 2019: I'm loving this week of quick and easy! Plus, it's suddenly crystal clear to me just how easy it is to roast mushrooms and stuff them with whatever the heck I want. Today, I served with a side of kale and spinach, making this meal super green.
Sources: Vegan Yumminess | Pickles 'n Honey
Serves: 4 large #portobello #mushrooms | Time: ~25 min.
Ingredients
4 large #Portobellos
1 tbsp EVO
Filling Option 1
1 1/2 cup #spinach, well packed
1 clove garlic
1/4 cup #walnuts
1 tbsp nutritional yeast
1 tbsp lemon juice
1 ripe #avocado
Salt, to taste
Filling Option 2
1 medium ripe #avocado, halved, pitted, and peeled
1/2 cup lightly packed baby #spinach
2-3 tbsp lightly packed cilantro
1 medium clove garlic
1 1/2 tbsp lime juice
1 1/2 tbsp water
1 tbsp avocado oil
2 tsp sesame oil
S&P, to taste
+ sriracha and sesame seeds for garnish
Instructions
Preheat your oven to 450 degrees F.
Gently wash your mushrooms in cool water, then remove the stems by getting a firm hold of the base of the stem, and pulling straight out.
Line a rimmed baking sheet with foil. Pour 1 tablespoon of olive oil in a small cup, and use a pastry brush to paint the edges and caps of your mushrooms with a tiny bit of oil.
Place your mushrooms, cap side down, on your baking sheet.
Bake mushrooms for about 11 minutes or until the edges are starting to get all wrinkly and dry and delicious. Pour water out of caps and put back on your baking sheet.
While the caps are baking, make the filling you want by blending all the ingredients together in a Vitamix or Ninja Bullet. You could also sorta just mash them together.
Spoon filling into your mushrooms. Enjoy!
What I ate and drank today
86 oz of water
3 cups of decaf
2 bananas
Leftover chickpea salad
1 snack pack of goldfish
1/2 peanut butter sandwich
2 stuffed mushrooms
Side of spinach and kale by Tommy's Superfoods
2 glasses of red wine
Exercise
15 minutes of stretching/yoga
~4.5 miles of walking
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