Stuffed Portobellos With Mushroom Gravy

Vegan; Chickpea/spinach stuffing; requires food processor + oven; Serve with polenta grits (with parm?) or salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

MAKE BREADCRUMBS: Preheat oven to 400deg. In food processor, process two slices of whole grain bread to crumbs. Place crumbs on baking sheet lined with parchment paper and bale til lightly browned, about 3 minutes (check often!). Set aside.

Step 2

PREPARE PORTABELLOS: remove stems from portabellos, place caps stem-side down in large baking dish, with 1/4 cup of water and bake for 10 min to soften.

Step 3

MAKE STUFFING (while mushrooms are baking): Place scalions and garlic in food processor and pulse to roughly chop. Then add spinach followed by chickpeas and process until finely minced. Add tahini, nutritional yeast, 1 tbs of miso, lemon, onion powder, paprika, and pepper to taste. Pulse to combine. Add breadcrumbs and flaxseeds and pulse to combine (without eliminating texture in chickpeas).

Step 4

STUFF MUSHROOMS & BAKE: Flip over baked mushrooms and spoon stuffing into each cap, gently pressing in the stuffing. Bake stuffed mushrooms for 20 minutes

Step 5

MAKE GRAVY (while stuffed shroms are baking): add shallots to food processor and mince, then remove and set aside. add assorted mushrooms and portabello stems to food processor and chop. Heat 2 tbs water in medium skillet over medium heat. Add shallots and soften for 3 min until moisture from shrooms has mostly cooked off. Add chopped mushrooms and soften for 3 min more. Stir in broth with remaining tbs of miso, thyme, sage, and black pepper to taste. Bring to boil, then reduce heat and simmer for 5 min or until desired thickness is achieved.

Step 6

SERVE: Serve stuffed mushrooms topped with gravy and parsley, with more gravy on the side. Pairs well with Polenta grits or salad.