VEGAN STUFFED PORTOBELLO MUSHROOM WITH RED ONIONS AND DATES
I eat these portobello mushrooms as a vegan main with salad or sometimes I serve it as an appetizer. I love this dish!
Provided by jogili
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a small casserole dish. Brush portobello mushrooms on both sides with olive oil and place in the casserole dish.
- Heat 1 tablespoon olive oil in a skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in dates and rosemary and cook until soft, about 5 minutes. Drizzle with maple syrup and balsamic vinegar and cook until mixture caramelizes, 3 to 5 minutes. Season with salt. Top portobello mushrooms evenly with the stuffing mixture.
- Bake in the preheated oven until mushrooms are soft and cooked through, 10 to 15 minutes.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 46.9 g, Fat 13.8 g, Fiber 4.8 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 168.2 mg, Sugar 36.9 g
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M Van Den Berg
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these. The filling was flavorful and the mushrooms were cooked perfectly.
Ch. Bilal
[email protected]I love the combination of flavors in this dish. The sweetness of the dates and the savory flavor of the mushrooms and onions is a perfect match.
Pradeep Lakshan
[email protected]These mushrooms are the perfect appetizer or side dish. They're easy to make and they're always a crowd-pleaser.
Tyra Mazango
[email protected]I'm so glad I found this recipe! It's a great way to use up leftover mushrooms and it's a delicious and healthy meal.
Thomas Reown
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved the mushrooms and they were gone in no time.
Hiya MONI
[email protected]I didn't have any pecans, so I used walnuts instead. They were a good substitute.
Farhana Sharmin
[email protected]I had a hard time finding red onions, so I used white onions instead. They worked just fine.
dhurbha Khatri
[email protected]The filling was a bit too sweet for my liking. I'd probably use less dates next time.
Eunice Wambui
[email protected]The mushrooms were a bit dry for my taste. I think I'll try adding some vegetable broth or water to the pan next time.
Sueann Tembo
[email protected]I found this recipe to be a bit bland. I added some extra spices and herbs to the filling and it really helped to bring out the flavor.
lasse larsen
[email protected]I love the versatility of this recipe. You can use different types of mushrooms, fillings, and toppings to create your own unique dish.
Hafiswa Nakayaga
[email protected]These mushrooms are perfect for a special occasion or a weeknight meal. They're easy to make and they're always a crowd-pleaser.
Nabakooza Faridah
[email protected]I'm not vegan, but I love these mushrooms. They're so hearty and satisfying, I don't even miss the meat.
Ebneamin Safi
[email protected]These mushrooms are a great way to get your veggies in. They're packed with flavor and nutrients, and they're a lot more fun to eat than a salad.
Ahebwe Keneth
[email protected]I was skeptical about the red onions and dates, but they really added a nice touch to the dish. The onions gave it a bit of a bite and the dates added a subtle sweetness.
Kari Hamrick
[email protected]I've made this recipe several times now and it's always a winner. The mushrooms are always juicy and flavorful, and the filling is the perfect balance of sweet and savory.
Kei Wilson
[email protected]The recipe was easy to follow and the ingredients were easy to find. I had to make a few substitutions (used walnuts instead of pecans and dried cranberries instead of dates), but the mushrooms still turned out great!
William Wambugu
[email protected]These stuffed portobello mushrooms were a hit at my last dinner party! Everyone raved about the rich and flavorful filling, and the mushrooms were cooked to perfection. I'll definitely be making these again soon.