Vegan Stuffed Portobello Mushroom with Red Onions and Dates recipe
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Ingredients
- 2 portobello mushroom caps 2 tablespoons olive oil, or as needed, divided 1 red onion, finely chopped 1 clove garlic, minced 3 dates, pitted and finely chopped 1 teaspoon chopped fresh rosemary 1 tablespoon maple syrup, or as needed 1 tablespoon balsamic vinegar, or more if needed sea salt to taste
Nutrition Info
- 302.2 caloriescarbohydrate: 46.9 gcholesterol: : -fat: 13.8 gfiber: 4.8 gprotein: 2.5 gsaturatedFat: 1.9 gservingSize: -sodium: 168.2 mgsugar: 36.9 gtransFat: : -unsaturatedFat: : -
Directions Vegan Stuffed Portobello Mushroom with Red Onions and Dates
Directions
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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.