Another home-run recipe! In an effort to create plant-based recipes that are higher fat, lower glycemic (ketogenic of sorts), I decided to try some stuffed portobello mushrooms. I’ll post more on this vegan-keto experiment later. Regardless, this recipe is BOMB.
The 3-Herb Macadamia Pine Nut Pesto is from my new favorite cookbook, This Cheese Is Nuts!, and I won’t be sharing the details on the pesto topping but I highly recommend you purchase the cookbook. My goal is to cook my way through the entire cookbook, but I’m still on the search for the right dehydrator.
- 2 Portobello Caps
- Balsamic Vinegar
- 1 tsp coconut oil
- 1 medium onion, thinly sliced
- ½ tsp Extra Virgin Olive Oil
- 3 cloves garlic
- 2 cups spinach, roughly chopped
- ¼ cup sun-dried tomatoes, roughly chopped
- Pesto (see note above)
- Sliced almonds (optional)
- Start by preheating the oven to 400 degrees.
- Next, heat pan over medium heat and add coocnut oil. When coconut oil is hot add onions and saute until onions are nice and caramelized approximately 20 minutes. Be sure to stir occasionally to prevent sticking.
- While oven is preheating and onion is cooking, coat garlic cloves in olive oil leaving on the outer skin. Wrap tightly in aluminum foil and place in heated oven. Let cook for 30 minutes.
- Next, brush both sides of the portobello caps with balsamic vinegar, let sit for 10 minutes.
- When onions are done, remove from pan and wipe clean. Add portobello caps and cook on each side for 4 minutes or until done. If mushrooms are too large you can cook them one at a time.
- While mushrooms are cooking roughly chop the spinach and sun-dried tomatoes. When mushrooms are done remove and set aside. Add spinach and sun-dried tomatoes to pan and saute until spinach is wilted, about 5 minutes.
- Remove garlic from oven and remove outer skin, you should be able to simply squeeze out the roasted garlic.
- Assemble mushrooms by adding caramelized onion, roasted garlic, spinach mixture and then top with your favorite pesto or sliced almonds.