Portobello Mushrooms Rockefeller
This is an impressive entreé that will become one of your favorites! It is based on the concept of oyster's Rockefeller but is totally WFPB! Old Bay seasoning hints at a seafood concept.
Servings: 4
Ingredients
- 4 Portobello mushrooms
- 4 Cups Spinach
- 1/2 Cup Fresh parsley
- 3 Cloves Garlic - minced
- 2 Tbsp Shallots - minced
- 1 Tsp Old Bay seasoning
- 1/4 Tsp Nutmeg
- 1/2 Cup Plant yogurt I use So Delicious coconut yogurt
- 1/4 Cup Coarsely ground almonds
- 1/2 Cup Panko I use Ian's organic gluten free
- 1 Lemon
- Salt and pepper to taste
Instructions
- Wash spinach and parsley. Chop the greens well. About 1/4" pieces.
- Clean mushrooms and remove the stem and gills.
- Peel and mince garlic and shallot.
- Mix together yogurt, garlic, shallots, Old Bay, salt, pepper and nutmeg.
- Stir yogurt into the spinach and mix well to coat.
- Put one or two tablespoons of water on you baking sheet where you will place your mushrooms. Place mushrooms cap side down on your water spots and divide the spinach evenly to fill each mushroom cap.
- Combine crushed almonds and panko. Spread on top of the spinach mixture.
- Bake mushrooms at 375°F for 25-30 minutes or until panko has browned.
- Serve with a lemon wedge.
Notes
This is a Snap Pea Sheep recipe!
Typically the spinach is blanched before adding to a recipe because of the juice that is released from the green. In this case, the juice keeps the mushrooms moist.
A nice variation of this dish is to add artichoke hearts on top the spinach before the panko.
A vinegar based hot sauce can be sprinkled on these to lend a little heat. You can make your own by blended a 1/2 tsp of cayenne pepper with 2 tbsp vinegar or white wine.
I mixed the parsley with the spinach but you could sprinkle fresh chopped parsley over the baked mushroom before serving.
Sometimes panko will not brown without added oil. If you feel your mushroom is done and getting dry, spray with a little water and put them under the broiler for 3-4 minutes to brown the panko.