I think simple dinners are sometimes the best dinners and as I am pretty much obsessed with stuffed vegetables, I think Portobello Mushrooms are one of the easiest vegetables to stuff! There is just a few easy ingredients in this one.
Pineapple is key in this recipe; I love the flavor it brings out, and quite think that Italian food was meant to have pineapple in it. It seems as if the verdict is still out on whom first put pineapple on pizza, but it is that combo that made me think to add it here.
Feel free to add cheese on top if you like, I make this recipe both ways, with and without cheese and I love it either way. It takes about 30 minutes total time to make these.
6 Large Portobello Mushrooms
3/4c. Chopped Pineapple
3 Garlic Cloves Minced
1c. Pasta Sauce
5 leaves Fresh Basil Chopped
1/3c. Smashed Walnut
Handful Of Spinach
1/2c. Daiya Vegan Cheese (optional)
1)Preheat Oven to 375 degrees
2)Smash Walnuts: If You Have Ever Tried To Chopped Nuts You Know If Is The Most Tedious Task On The Planet So This Is What I Do, In A Plastic Baggy Put Nuts, Close Bag And With A Heavy Soup Ladle Spoon Take The Back Side And Whack At The Nuts, It Only Takes A Few Whacks And You Got Chopped Nuts!
3) In a bowl mix your smashed nuts, pasta sauce, pineapple, garlic, basil and spinach
4) Remove stem from mushrooms, and spoon in your sauce mixture
5) Top with Vegan Cheese
6)Bake at 375 for about 15-20 minutes, you want the mushroom to be soft and the cheese to be browning
Makes about 6 Servings