Stuffed Portobello Mushrooms

​More plants - Less meat.  Why is it so hard for me to keep this in mind when I'm menu planning?  I've been trying to re-train my brain to eat more plants but my first instinct is still to choose a lean protein like chicken or fish and THEN plan the vegetables and side dishes to compliment the meat.  It just seems completely unnatural to me to plan the vegetables FIRST and then come up with a lean protein side dish to accompany them.  I really like vegetables, why is it so hard to make them a priority in my menu planning?

I'm trying to change my pattern of behavior by featuring a plant based - vegetable driven main dish on the blog today - stuffed portobello mushrooms.   This nutrient rich meal is the perfect thing to get my mind off of meat proteins and onto more plant based vegetable forward meals.  

I love these mushrooms so much and Ben and I really don't even miss the protein when I serve these for dinner.  I haven't worked up the courage to serve these to my children yet because quite honestly, I'm not sure that my ego can take the scrutiny of their uncensored opinions.  For now, I'll stick to serving these hearty mushrooms on nights when it's just the two of us.  

Stuffed Portobello Mushrooms
1/2 cup + 1 T. olive oil
3 Tablespoons red wine vinegar
4 portobello mushroom caps, gills removed
1/2 cup panko
1/2 cup parmesan cheese
10 ounces spinach
3 garlic cloves, minced
pinch of red pepper flakes
4 ounces cream cheese
1/2 cup basil leaves
1 1/2 teaspoons lemon zest, grated

Combine 6 T. oil, vinegar, 1/2 t. salt and 1/2 t. pepper in ziploc bag.  

Add mushrooms, seal bag and let sit at room temperature for 30 minutes. 

Combine panko and 2 T. oil in skillet and cook until browned.  (5 minutes)

Transfer to a bowl and stir in Parmesan.

Heat oil in skillet.  Add spinach and cook until wilted.  

Stir in garlic and red pepper flakes and cook 30 seconds.  

Remove from heat and stir in cream cheese, basil and lemon zest.  

Place mushrooms, gill side up, on foil lined baking sheet.  

Fill mushrooms with filling.

Sprinkle with panko mixture.  

Bake 4 minutes at 475.  Serve.

I have a hard time planning side dishes to go with these mushrooms though because I feel like they act as a main course and require no additional protein.  They're also a great source of vegetables so I don't feel like I need to add any more veggies either.  So what do I serve with main course mushrooms?  Sometimes I serve fresh fruit and a healthy grain.  Quinoa, wheat berries and farro are all good options for healthy side dishes for this delicious meal.  Tonight - it was toasted pita bread and raw veggies.  I'd love to know what you're serving with your vegetable, plant-based meals.  Send me a comment. 

Ciao!

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