Are you looking to add some meat-free meals to your regular cooking repertoire? These stuffed portobello mushrooms are loaded with nutritious and flavourful ingredients.
If anyone has led you to believe that meat-free meals can't be as filling and flavourful as their animal-based counterparts, you're about to prove them wrong. These creamy stuffed portobello mushrooms make for an excellent light, stand-alone meal, or pair them with grains and a vegetable side for a heartier course.
Creamy stuffed portobello mushrooms
Serving size 4
4 large portobello mushrooms
1 tablespoon olive oil, divided
1/2 a cooking onion, diced
1-1/4 cups packed shredded kale
2 tablespoons water
1/4 teaspoon salt
1 garlic clove, minced
1 ripe avocado
1/4 cup goat cheese
4 sun-dried tomatoes, finely chopped
Preheat the oven to 350 degrees F.
Wash the mushrooms well, and then gently pull out the stems. Take your time with this, because it's very hard to stuff a broken mushroom. If a stem really doesn't want to come out, cut it close to its base rather than force it. Rub the mushrooms in 1/2 a tablespoon of oil. Place them top side down on a baking tray in the oven for 12–13 minutes.
While the mushrooms cook, heat the remaining olive oil in a small frying pan over medium-low heat. Add the onions, and cook for 6–8 minutes, stirring regularly until the onions are tender.
Add in the kale, water, garlic and salt. Continue cooking for 3–4 minutes or until the kale has wilted completely.
By this time the mushrooms should be done and can be removed from the oven to cool slightly. Pour out the water that has pooled in the centres.
Place the onion-kale mixture in a food processor with goat cheese and the flesh of the avocado. Blend until thoroughly combined.
Scoop the avocado mixture into each portobello mushroom. Return them to the oven for 3–4 minutes to warm everything together.
Remove the stuffed mushrooms from heat, sprinkle with sun-dried tomatoes, and serve.