MAKES: 4 SERVINGS • DIFFICULTY: easy
If I had been preparing a Daily Baker’s Dozen, mushrooms would probably have made my list. Though the evidence isn’t quite as strong, there’s a lot of interesting new research that touts the benefits mushrooms offer, especially on improving immune function. If I don’t have fresh mushrooms on hand, then dried will do. I cook them in soups, add them to pasta sauces, or make them the star player, as in this dish.
4 large portobello mushroom caps, stems removed
2 scallions, coarsely chopped
2 garlic cloves, minced
3 cups spinach leaves, loosely packed
1½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt-free chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons nutritional yeast
2 tablespoons white miso paste
1 teaspoon blended peeled lemon (see here)
½ teaspoon onion powder
½ teaspoon smoked paprika
Ground black pepper
½ cup 100% whole-grain bread crumbs
2 tablespoons ground flaxseeds
2 shallots, finely minced
2 cups chopped, assorted fresh mushrooms
1½ cups Vegetable Broth
1 teaspoon dried thyme
½ teaspoon dried sage
2 tablespoons chopped fresh parsley
Preheat the oven to 400ºF. Arrange the mushroom caps, stem side down, in a large baking dish with ¼ cup of water and bake for 10 minutes to soften.
While the mushrooms are baking, make the stuffing: In a food processor, combine the scallions, garlic, spinach, and chickpeas and process until finely minced. Add the tahini, nutritional yeast, 1 tablespoon of the miso, and the lemon, onion powder, paprika, and black pepper to taste. Pulse to combine. Add the bread crumbs and flaxseeds and pulse once again to combine while retaining some texture in the chickpeas. Flip over the baked mushrooms and spoon the stuffing mixture into the mushroom caps, gently pressing the stuffing into each cap. Bake for about 20 minutes, or until the mushrooms are tender and the stuffing is hot.
While the stuffed mushrooms are baking, make the gravy: Heat 2 tablespoons of water in a skillet over medium heat. Add the shallot and cook until soft, about 3 minutes. Add the chopped, assorted mushrooms and cook for 2 to 3 minutes to soften. Stir in the broth, remaining tablespoon of miso, thyme, sage, and black pepper to taste. Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Transfer the mixture to a blender or food processor and blend until smooth.
Serve the stuffed mushrooms hot with the gravy spooned over top and sprinkled with parsley.
TIP: The gravy is also delicious as a topping for the Black Bean Burgers and the Red Quinoa Loaf.