I eat these portobello mushrooms as a vegan main with salad or sometimes I serve it as an appetizer. I love this dish!

Gallery

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

302 calories; protein 2.5g; carbohydrates 46.9g; fat 13.8g; sodium 168.2mg. Full Nutrition
Advertisement
Advertisement