I can't pass up a grilled portobello mushroom, especially when it is stuffed full with sauteed leeks and spinach. Talk about a hearty summer main dish. This recipe is extra flavorful thanks to the balsamic vinegar mixed in with the leeks and spinach. The melted cheese on top is a delicious addition. I added roasted red peppers with the cheese topping for a little extra flavor.
Of course, this is a vegan dish if you leave the cheese off, or if you use a vegan cheese alternative.
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My husband eyed the portobello mushrooms on the counter and looked at me quizzically. It's a bit of a running joke in our house that if you go to my mother-in-law's for dinner and you happen to be a vegetarian, you will get a single broiled portobello mushroom on your plate. That's it. Dinner.
I can tell you that what I made was much tastier, and just about as easy to make. I'm always happy to discover a recipe that is simple to make, doesn't take long, is healthy and actually tastes great. You can serve these mushrooms as a snack, as an appetizer or as a side dish for a larger meal. We had it for lunch with a salad on the side. This recipe calls for leeks, which I didn't have, so I ended up using a regular yellow onion, and I decided to sautee it first before I added it to the spinach and vinegar mixture.
This recipe is from Grilling Vegan Style by John Schlimm. There are lots of great sounding recipes in this new book, and I expect I'll be dipping into it frequently and grilling lots of vegetables and tofu over the next few weeks.
Grilled portobello mushrooms stuffed with sauteed leeks and spinach
2 leeks, washed carefully and cut into 1/2" coins
3 tbsp extra-virgin olive oil, plus additional for rubbing the mushrooms
3 tbsp balsamic vinegar
Salt and freshly ground pepper
2 cups chopped fresh spinach leaves
4 portobello mushroom caps
1 cup crumbly vegan cheese of your choice
Roasted red peppers, sliced (optional topping)
1. In a large bowl, combine the olive oil, balsamic vinegar and salt and pepper to taste and whisk well. Add the leeks and spinach leaves to the oil mixture and toss to coat thoroughly.
2. Heat a sauté pan on medium heat. Add the mixture to the pan and lightly sauté until the spinach begins to wilt and the leeks begin to turn translucent.
3. Heat grill to medium-high. Rub the mushroom caps with olive oil and grill them, gill side down for 2 to 3 minutes. Turn over the caps, fill them with the leek and spinach mixture, and divide the cheese among the four caps. Close the grill and cook the stuffed mushroom caps for 7 to 8 minutes, until the cheese begins to brown. Serve warm.