Portobellos stuffed with beans and spinach
Portobellos filled with beans, tomato and spinach, finished with avocado and lemon.
Approximate total time: 45 min2 servingsInternationalMeal base: Kidney beans
100% plant-based
Choose vegan versions of the stock, pasta, sauces and other packaged products listed in the recipe.
Ingredients
For 2 servings.
1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.
- 4 large portobello mushrooms
- 1 tbsp tamari
- Juice of 1 lemon, divided
- ½ tsp garlic powder
- ½ tsp sweet paprika
- 400 g cooked, drained kidney beans
- 1 chopped onion
- 500 g crushed ripe tomatoes
- 150 g spinach
- 1 tbsp olive oil
- 1 ripe avocado
- 2 tbsp chopped coriander
- Salt, pepper and nutmeg to taste
Step-by-step method
- Clean the mushrooms and remove the stems. Mix tamari, half the lemon juice, garlic powder, paprika and pepper; brush over the mushrooms and set aside.
- Soften the onion in olive oil. Add tomatoes and cook for 5 minutes, stirring.
- Add beans and season. Simmer for about 10 minutes, then fold in spinach until wilted and set aside.
- Cook the portobellos on a hot griddle for a few minutes per side until tender. Drain away any collected liquid.
- Mash avocado with the remaining lemon juice and coriander.
- Fill the mushrooms with beans and spinach, top with avocado and serve immediately.
✦ Kitchen tip
Drain the mushrooms after griddling. This version uses a griddle and saucepan; no oven is needed.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.