I love portobello mushrooms, and this recipe is probably one of my favorites. Even meat eaters would be satisfied if you served them this one.
adapted from this recipe by Sara Forte
2 large portobello mushrooms
4 handfuls of fresh spinach, chopped
1 C cooked brown rice, warm
zest of 1 lemon
salt and pepper
1/4 C grated Parmesan cheese
2 medjool dates
1/6 C walnuts
1 clove garlic, minced
juice from 1 lemon
1/4 tsp salt (to taste)
1 C fresh basil
1/2 C fresh parsley
1/4 C fresh dill
1/8 C extra virgin olive oil
water as needed to achieve desired consistency
pepper to taste
1. Place the nuts and garlic in the bowl of a food processor and pulse to chop. Add the dates, lemon juice, salt and pepper and pulse until it forms a paste. Add the herbs and puree. You may need to stop and scrape down the sides once or twice.
2. Gradually add the oil and process. If you like a thinner consistency, add water. Taste mixture and add salt and/or pepper if desired.
1. Preheat the oven to 375F
2. Remove the stems and gills from the mushrooms, then brush with olive oil. Set aside
3. Chop the spinach. Saute in a small amount of olive oil until just wilted.
4. Stir together the rice and spinach and season with salt, pepper, and lemon zest. Place half of the mixture on each mushroom.
5. Top each mushroom with Parmesan cheese. Bake on the top rack of the oven for about 10 minutes or until the cheese is bubbly.
6. Remove from oven and top each mushroom with some sweetened pesto.