Vegan Stuffed Portobello Mushroom with Red Onions and Dates
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"I eat these portobello mushrooms as a vegan main with salad or sometimes I serve it as an appetizer. I love this dish!"
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Ingredients40 m servings 302
Original recipe yields 2 servings
- 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.
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Per Serving: 302 calories; 13.8 46.9 2.5 0 168 Full nutrition