Portobello Mushrooms Stuffed with Creamy Lemon Rice, White Beans, Sautéed Spinach and Almond Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Remove the stems from the portobello mushrooms and finely chop them. Place the caps on a baking tray, brush with 1 tablespoon olive oil, season with a pinch of salt and pepper, and set aside.

2. 2

   In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for 4 minutes until softened. Stir in half of the chopped garlic and the chopped portobello stems; cook 3 minutes more.

3. 3

   Add the rice and stir for 1 minute to lightly toast it. Pour in 480 ml / 2 cups of the vegetable broth gradually, stirring occasionally, and cook for 15-18 minutes until the rice is tender and creamy. Add a little more broth if needed.

4. 4

   Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the rest of the garlic and cook for 30 seconds. Add the spinach with a pinch of salt and sauté for 2-3 minutes until wilted. Remove from the heat.

5. 5

   When the rice is ready, add the white beans, sautéed spinach, lemon zest, 45 ml / 3 tbsp lemon juice, Dijon mustard, 2 tablespoons nutritional yeast, half of the parsley, the thyme, 120 ml / 1/2 cup of the remaining broth, and adjust with salt and pepper. Mix until the filling is moist and creamy.

6. 6

   In a small bowl, combine the sliced almonds, breadcrumbs, the remaining 2 tablespoons nutritional yeast, the rest of the parsley, and a pinch of salt and pepper. Drizzle with 1 teaspoon of liquid from the tray or a few drops of water if you want a more compact crust.

7. 7

   Fill each portobello generously with the rice and bean mixture. Top with the almond-breadcrumb crust, pressing lightly so it adheres.

8. 8

   Bake the stuffed portobellos for 15-17 minutes at 220 °C / 425 °F, until the mushrooms are tender and the top is golden. For more color, broil for 1-2 minutes, watching closely.

9. 9

   Let rest for 3 minutes before serving. Spoon any juices from the tray over the top for extra shine and flavor.