Vegan Stuffed Portobello Mushroom with Red Onions and Dates

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

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 302 Calories

Ingredients

• 1 clove garlic, minced
• 1 red onion, finely chopped
• 1 teaspoon chopped fresh rosemary
• sea salt to taste
• 2 portobello mushroom caps
• 2 tablespoons olive oil, or as needed, divided
• 3 dates, pitted and finely chopped
• 1 tablespoon maple syrup, or as needed
• 1 tablespoon balsamic vinegar, or more if needed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Bake in the preheated oven until mushrooms are soft and cooked through, 10 to 15 minutes.