I love mushrooms, especially portobellos. My husband doesn’t eat mushrooms so I usually make this for myself or for when I have a friend over for lunch.
Note: Oven safe glass containers are great for this recipe. Marinate and bake in the same dish!
1 portobello mushroom
1 tablespoon olive oil
1 tablespoon balsamic
The juice of 1/2 lemon
1/2 tablespoon tamari
1 small clove of garlic, pressed
1 cup fresh spinach
1 small russet potato
Plant milk, as needed
Vegan butter, as needed
Vegan cream cheese, as needed
Salt, a pinch
Take the stem off the portobello. Use a spoon to clean out the “gills”. Whisk the marinade together. Pour the marinade over the portobello and be sure to coat the whole thing. Marinate for 30 minutes (up to 24 hours!)
Bake the mushroom at 350 for about 20 minutes.
Meanwhile, peel, chop and boil the potato. When it is done, drain the water and mash with enough plant milk, vegan butter and a dollop of vegan cream cheese to the texture you like. Thinly slice the scallion and mix into the mashed potatoes. Save some scallions for garnish.
Steam the spinach.
Use tongs to lift the mushroom out of the baking dish. Pour whatever is left of the marinade over the portobello. Fill the cavity of the mushroom with the spinach and top with the mashed potatoes. Sprinkle with a few extra scallions and enjoy!