In today's video, Jill teaches you how to create stuffed Portobello mushrooms. They're stuffed with veggies and a delicious plant-based bechamel sauce. The recipe an be found below. Enjoy!
Jill’s Stuffed Portobello Mushrooms with Bechamel/Crema Sauce
July, 2024
BECHAMEL/CREMA SAUCE
1 cup raw, unsalted cashews, soaked
1 Tbsp olive oil
1 Tbsp nutritional yeast
1/4 tsp sea salt
3/4 cup water
Soak raw cashews in cool water for about 4 hours. If you’re in a hurry, soak them in very hot water and they should be soft in about an hour.
STUFFED PORTOBELLO MUSHROOMS (Plant-Based and Delicious)
Preheat oven to 375 degrees F
Ingredients and Instructions:
Two Large Portobello mushrooms, stemmed and cleaned of the gills from the underneath of the mushroom. I used a large teaspoon to scoop out the gills. It’s easy to do.
Sprinkle both mushroom tops and the insides with a bit of lemon juice. Set aside.
Finely chop ½ yellow onion
Finely chop ½ yellow pepper - any bell pepper will work here. Or you can leave it out and add peas, chopped carrots, etc.
Preheat a medium-sized fry pan. Add the onions, bell peppers and begin to saute (pan cook) You can add a bit of water or oil to help the saute process along. Saute until the peppers and onions soften.
Add a sprinkle or two of salt and ground black pepper.
Add 1 teaspoon dried rosemary, and 1 teaspoon dried Italian herbs (You can sub out any herbs or spices you’d rather)
Add two cloves of minced garlic. Stir to combine with onions and peppers, and seasonings.
Add about 2 cups of chopped spinach - either frozen (defrosted) or fresh
Once all the above ingredients are combined, add about 2 cups of cooked quinoa (see my great recipes for basic quinoa) Mix well.
Add approximately ¼ cup of the bechamel sauce. Stir so all ingredients are well-moistened. Remove from heat.
Pack the quinoa and spinach mixture into the cavity of the mushrooms. Sprinkle a bit more lemon juice on the filling. Drizzle some of the bechamel sauce over the filling. At this point you could top with bread crumbs, grated cheese, nutritional yeast, etc
Cover with foil and bake for approximately 20 minutes until the mushrooms are tender. Remove foil and bake 10 minutes to crisp up the top.
Enjoy!
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