It’s no secret that I love me some sweets and cookies. But as far as recipes go, what I am constantly searching for is vegan dinner ideas. I figured this may be true for you as well, so I am attempting to share more weeknight dinner recipes. Enter these stuffed portabellas: piled high with a spinach, artichoke, and forbidden rice filling and topped with panko “parmesan” for some added crunch.
As I’ve mentioned before, my husband loves mushrooms. He is also not a vegan (although he eats largely vegan at home). I’m therefore treating mushrooms as a “gateway drug” to veganism, and sneaking them in to as many recipes as I can. I will use whatever means necessary to push more vegan meals into his diet! These stuffed portabellas are the brainchild of my evil scheme.
As I’ve mentioned before, as a busy young professional I am a big fan of #mealprep. I take some time every Sunday and make lunches for me and my husband for the week. I also try to do something to make dinners easier for the week. These stuffed portabellas are super easy to make in a large batch and reheat for quick weeknight dinners. You could serve them with a simple salad (as I did in the picture) or over rice or a grain. If you have a bit of extra time they’d also make a great Sunday dinner with my Basil Caesar Salad with Polenta Croutons.
When I made these initially my husband loved the flavor but thought that they needed more rice. I’ve therefore added a layer of forbidden rice under the filling to, in his words, make these stuffed portabellas into “heapers.” I hope they inspire you to shake up your dinner game!
- 6-8 portabella mushrooms
- ¾ cup vegetable broth (I love Better than Bouillion Brand)
- ½ cup cashews, soaked for at least an hour
- ¼ cup nutritional yeast
- ½ teaspoon garlic powder
- 1 leek, chopped (about ⅔ of a cup)
- 1 and ½ cups cooked forbidden rice or wild rice
- ½ cup chopped canned artichoke hearts
- 5 oz. frozen spinach, cooked
- ½ cup panko breadcrumbs (read the package to ensure vegan)
- Preheat your oven to 400 degrees Farenheit.
- Remove gills from the undersides of the mushrooms by scraping them away with a spoon. Cut off the stems and chop them finely; set stems aside.
- Add the vegetable broth, cashews, nutritional yeast and garlic powder to a high speed blender, and blend until a creamy sauce forms. This takes about a minute in my Vitamix, but can be achieved in a regular blender by simply allowing the machine to run for a longer time (I did it for years in college!). Set sauce aside.
- Prepare a baking sheet with aluminum foil, giving it a quick spray with some coconut oil or other non-stick spray. I swear by Trader Joe's coconut oil spray. Place mushrooms gill side up onto the baking sheet. Season with salt and pepper and bake for 10-12 minutes.
- In the meantime, in a large skillet combine spinach, artichokes, leeks, chopped mushroom stems and the cashew cream over medium to low heat. Stir in about ¾ cup of the forbidden rice. Add salt and pepper to taste, and remove filling from heat.
- When the mushrooms are done, remove them from the oven. Turn your broiler on.
- Top the mushrooms with a layer of the remaining ¾ cup of rice. Then add a generous layer of the spinach and artichoke filling, and top with the panko breadcrumbs.
- Put the mushrooms under the broiler briefly, just enough so that the panko crumbs start to toast. Watch them closely so they don't burn. Remove from oven.
- Allow to cool for a few minutes, then eat immediately or store in an airtight container in the fridge for up to 4 days.