Description
These vegan stuffed portobello mushrooms with spinach and farro are a delicious and easy-to-make festive main.
Ingredients
Scale
- 1/2 cup farro
- Sea salt and freshly ground black pepper, to taste
- 6 medium portobello mushrooms* (see note below)
- About 3 tablespoons extra virgin olive oil, divided
- 1 shallot, minced*
- 3 garlic cloves, minced
- 1 teaspoon dried thyme, oregano, Italian seasoning, or Herbes de Provence
- 1 tablespoon all-purpose flour
- 1 1/2 cups unsweetened oat or cashew milk
- 1 tablespoon miso*
- One 5-ounce clamshell baby spinach
- 1/3 cup panko breadcrumbs
- 1 tablespoon nutritional yeast
- 1 tablespoon minced parsley
Instructions
- Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper.
- Bring 1 cup water to a boil in a small pot. Add a pinch of salt and 1/2 cup farro, and cook until all the water is absorbed, about 15 minutes.
- Meanwhile, wipe the mushrooms with a damp paper towel. Trim the stems and scrape out the gills with the back of a spoon. Lightly drizzle mushroom tops with oil and massage with your hands to coat. Lightly sprinkle both sides with salt. Place on the prepared baking sheet stem-side down and roast until they’re a bit wrinkly, 10 to 15 minutes, depending on the size.
- Meanwhile, heat 1 tablespoon oil in a large saucepan over medium-low heat. Add the shallot, 3 minced garlic cloves, and 1 teaspoon thyme with a pinch of salt. Cook until the shallot is translucent, about 3 minutes.
- Stir in 1 tablespoon flour. Then add 1 1/2 cups milk, 1 tablespoon miso, and lots of pepper, and whisk until the flour and miso are dissolved. Bring to a simmer and cook until the sauce thickens, stirring frequently, about 5 minutes. Gradually wilt in the spinach. Turn the heat off and stir in the farro. Taste and adjust the seasonings, if needed.
- In a small bowl, combine 1/3 cup panko, 1 tablespoon each nutritional yeast, parsley, and oil, and a pinch of salt. Rub together with your fingers to combine.
- Flip the mushrooms and distribute the filling evenly among them. Sprinkle with the Panko mixture and bake until golden, 12 to 15 minutes minutes.
Notes
- If possible, choose mushrooms with their edges still intact – they will help contain the filling.
- You can sub the shallot with finely diced white or red onion.
- If you’re avoiding soy, substitute miso with a tablespoon of nutritional yeast.
- November 2022 update: As you may recall from the original version, this recipe used to contain broth (hence why it’s in the ingredient photo). Since publishing, I’ve cooked this dish a lot and have realized the filling is tastier without it.
Nutrition
- Serving Size: 1 mushroom
- Calories: 205
- Fat: 8 g
- Carbohydrates: 27.5 g
- Fiber: 3.3 g
- Protein: 7.6 g
