Vegan Stuffed Portobello Mushroom with Red Onions and Dates

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

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.
Vegan Stuffed Portobello Mushroom with Red Onions and Dates

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

Categories

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