Vegan Recipes

Falafel and Walnut Stuffed Portobello Mushrooms

Contributor: Dr. Harpinder Nagi

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Ingredients

  • 6-8  portobello mushrooms stemmed with gills removed
  • 1 small to medium onion finely chopped
  • 2-3 cloves garlic minced
  • 12 falafel coarsely ground
  • 1 cup coarsely ground walnuts
  • 2-3 cups of chopped spinach
  • 2-3 tablespoons of fresh chopped parsley
  • 1-2 teaspoons balsamic vinegar/reduction
  • 1 tablespoon vegan mayo
  • salt and cracked black pepper
  • 2-3 tablespoons oil (avocado/olive) divided

Method

  1. Preheat oven to 375 degrees F.
  2. Wash and pat dry stemmed mushrooms with gills removed and gently brush with oil. Season with salt and pepper and place on baking sheet lined with unbleached parchment paper.
  3. Heat oil in saucepan and lightly sauté onions and garlic over medium heat.
  4. Add spinach, falafel and walnuts and sauté just until spinach is wilted.
  5. Remove from heat and add parsley and balsamic vinegar.
  6. Incorporate vegan mayo as needed just to bind the ingredients. The mayo will also add moisture to the mixture.
  7. Season to taste with salt and pepper
  8. Stuff portobello mushrooms and bake in oven for 20-30 minutes until golden brown on top.

Serve with a side of quinoa salad, pasta, or a freshly tossed green salad!

*These stuffed portobellos can easily be made into an appetizer by replacing with cremini mushrooms. They can also be made ahead of time and frozen in an airtight container, then placed directly into the oven to bake.