Vegan Stuffed Portobello Mushrooms

Haaa…portobello mushrooms! You’re the foundation of my burgers, the pillars of my stir-fries and the roof of my grain bowls. Who doesn’t like them, really? I’ve been dying to create my very own vegan stuffed portobello recipe and here it is! Coudn’t be easier, healthier or more tasty, I promise. I’ve been playing around with pesto a lot lately and it’s a nice change to tahini sauce and the likes. For example, I’ve used some when creating my first vegan pizza, brushing all the broccoli florets with it. I know it sounds weird but wait for the verdict: really scromptuous if you ask me!

For this recipe, I use pearl barley, which might not be as popular as other grains such as quinoa or rice but don’t underestimate its health benefits: pearl barley provides a range of important vitamins and minerals such as fiber, selenium, B vitamins, copper, chromium, phosphorus, magnesium, niacin, and more. I personally love this grain and often use it to stuff other vegetables like I did for these stuffed bell peppers!

Serving : 4 people

Timing: preparation: 30 minutes, cook time: 30 minutes

 

vegan stuffed mushrooms with pearl barley and spinach

 

vegan stuffed mushrooms with pearl barley and spinach

 

Ingredients:

– 8 portobello mushrooms

– 1 cup pearl barley

– 350g firm tofu, diced

– 3 handfulls fresh spinach leaves

– 3 tsp. pesto

– 3 tsp sundried tomatoes

– 3 cloves of garlic, minced

– ½ onion, chopped

– olive oil

– 2 tbsp. soy sauce

– salt & pepper

 

Directions:

 

Preheat the oven to 400°F (200°C).

Bring water to a boil in a large saucepan. Add salt and cook the pearl barley for 25-30 minutes.

Heat 2 tbsp. olive oil in a nonstick skillet over medium heat. Gently cook the garlic and onion until golden brown and soft.

Add the tofu cubes and spinach leaves. Drizzle with soy sauce and cook for 10 minutes.

Drain the pearl barley and pour into the skillet. Stir in the sundried tomatoes and pesto and mix until combined. Season with salt and pepper.

Wash the Portobello mushrooms and fill them with the tofu preparation.

Place the stuffed mushrooms into an ovenproof dish and cook for 20 minutes in the oven.

Depending on the size of the Portobello mushrooms, you might end up with too much filling. That’s fine, you can just serve it on the side!

Enjoy!

 

vegan stuffed mushrooms with pearl barley and spinach

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