Tuesday, January 10, 2012

Vegetarian Stuffed Portobello Mushrooms

Aren't they heavenly? Well, they are even tastier than they look :)

  • 4 portobello mushrooms
  • 1 washed eggplant, diced
  • 1 pound rainbow collard greens, washed and diced
  • 1 cup mung bean sprouts, diced
  • 2 garlic cloves, diced
  • 1 cup hemp milk, (almond milk works, too)
  • 2 tablespoons balsamic vinegar
  • Fresh ground black pepper to taste
Serves 4.

  1. Preheat oven to 350.
  2. In a shallow dish, soak eggplant in 1/2 cup hemp milk and black pepper for 10 minutes.
  3. In a pan on low heat over the stove, sauté soaked eggplant with remaining milk and diced ingredients: collard greens, sprouts, and garlic.
  4. Turn stove off and place mushrooms in an oven dish, top side down.
  5. Spoon the diced sauté mix evenly into the mushrooms, and drizzle with balsamic.
  6. Place in oven for 20 minutes. Serve hot. My dad ate his with a dollop of hummus on the side. Experiment and let me know!