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Portobellos stuffed with spinach and hemp seeds

by
Hemp seeds
2020-08-10
orijin_recipe_portobellos-stuffed-with-spinach-and-hemp-seeds

These portobello mushrooms are perfect for #meatlessmonday and are made with a few basic ingredients. Bon appetite!

Recipe author : Noémi Bélair

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portion(s)
portions
Prep Time
15minutes
Cook Time
20minutes
portion(s)
portions
Prep Time
15minutes
Cook Time
20minutes
Ingredients
Ingredients
  • 4portobello mushrooms
  • 8cups ofspinach
  • 1/2cup ofcoconut cream
  • 1/3cup ofhemp seedsORIJIN
  • 1/2teaspoon ofsalt
  • 1onion,
  • 2cloves ofgarlic,
  • 1tablespoon offresh basil
  • 1tablespoon ofvegetable oil
Instructions
  1. Preheat the oven to 400 ° F.
  2. Remove the stems and strips from the mushrooms and set them aside.
  3. Place the mushrooms, face down, in a baking dish and cook for 10 minutes to get the water out.
  4. Meanwhile, brown the minced onion and garlic, along with the sliced mushroom strips and tails in the oil. After 5 minutes, add the other ingredients and let it simmer for 5 minutes.
  5. After 10 minutes, drain the mushrooms and pat them dry to remove excess moisture. Add the mixture to the mushrooms to stuff them and cook for another 10 minutes in the oven.
  6. Garnish with fresh basil and enjoy!
Ingredients
Ingredients
  • 4portobello mushrooms
  • 8cups ofspinach
  • 1/2cup ofcoconut cream
  • 1/3cup ofhemp seedsORIJIN
  • 1/2teaspoon ofsalt
  • 1onion,
  • 2cloves ofgarlic,
  • 1tablespoon offresh basil
  • 1tablespoon ofvegetable oil
Instructions
  1. Preheat the oven to 400 ° F.
  2. Remove the stems and strips from the mushrooms and set them aside.
  3. Place the mushrooms, face down, in a baking dish and cook for 10 minutes to get the water out.
  4. Meanwhile, brown the minced onion and garlic, along with the sliced mushroom strips and tails in the oil. After 5 minutes, add the other ingredients and let it simmer for 5 minutes.
  5. After 10 minutes, drain the mushrooms and pat them dry to remove excess moisture. Add the mixture to the mushrooms to stuff them and cook for another 10 minutes in the oven.
  6. Garnish with fresh basil and enjoy!
L'auteur
Noémi Bélair

Follow her on www.instagram.com/nem_belair/