Sunday, July 27, 2014

Stuffed Baby Bellos

Stuffed Baby Bellos || ashleylovestocook.com

I have a secret - I hate mushrooms! There are other foods I didn't particularly care for growing up that I now eat. But mushrooms...I still hate them. I hate the way they taste, the way they feel, and the way they smell when they cook. Funny story about mushrooms: 10+ years ago my friend (S) invited myself and another friend (D) over for dinner. When we got there she was making a mushroom cream sauce for dinner! EEK!! Now normally I can pick mushrooms out of something when there are just a few, but they were the main ingredient here and I knew that sauce was still going to taste like mushrooms after I picked them out. So I politely asked if we could set some sauce aside for me before she put the mushrooms in. Well at that moment my friend D chimed in and said she didn't like mushrooms either! What are the chances of inviting two people over for dinner where mushrooms are the star ingredient and both guests despise them?! I will never forget that. My friend S was gracious enough to make us a very nice Alfredo sauce that was mushroom free.

All of that being said, I don't terribly mind cooking mushrooms for other people, especially when it's a special occasion like my parents' anniversary and they love mushrooms. But I do have to tell you that after I posted this on Instagram my friend D texted me and was like "Really...how good were the portobellos? LOL." I can't speak for the mushroom themselves (everyone else said they were great) but the filling was delicious and if you like mushrooms then you will LOVE these.



Stuffed Baby Bellos
Originally Posted on Instagram June 15, 2014 

Part 1 of a 4 course meal (served with this, This, and THIS)

16oz. Baby portobellos (About 12)
1 tbsp. extra virgin olive oil
1 1/2 cup fresh baby spinach (well packed)
1 clove garlic
1/4 c. Walnuts, toasted
1 tbsp. nutritional yeast flakes (or Parmesan cheese)
1 tbsp. lemon juice
1 ripe avocado
salt to taste
Handful of sliced almonds (for garnish)

Preheat oven to 450°F. Wash mushrooms and remove stems. Brush insides of mushrooms with olive oil, sprinkle with salt to taste, and place cap side down on a baking sheet. Bake for 8-10 minutes. Remove from oven and pour any water out of the caps and place back on baking sheet. 
To make filling, combine spinach, garlic, walnuts, nutritional yeast, and lemon juice in a blender or food processor. Blend until smooth. Add avocado and salt to taste and blend just until incorporated. 
Spoon filling into mushrooms and top with sliced almonds. Serve as is or bake for another 3-5 minutes.
Makes 12 stuffed baby portobellos
Recipe source: veganyumminess.com

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