This is an excellent way to expand small portions of vegetables into a full meal! Especially nourishing in the cold sun-deprived winter months, mushrooms (especially when exposed to isolated spectrum lighting) produce levels of vitamin D which most people living north of the equator are notoriously deficient in!
Mushroom caps with a layer of hummus, assorted peppers, olives, okra, hemp seeds and various herbs. All topping options below were baked for 425 degrees for 45-55 minutes
Using leftover olives, pine nuts, and kale as a base. Topped with sweet chili sauce and quinoa for flavor and nutrients!
For this particular example, I was prepping several meals at a time. The stuffed caps, a salad, and a soup. All the same ingredients-adding broth and a potato for soup. Feel free to use any combo, but if you’d like this exact example, here is the method I used this day…
- Two large portobello caps, cleaned
- 4 TB hummus -any flavor, preferably home made (see recipe)
- sweet chili sauce (an Asian market pantry staple)
- assorted bell peppers - any that don't fit on cap can be baked along side of dish.
- handful of kale , de-stemmed
- about 10 pitted kalamata olives
- 2-3 okra , if on hand
- 2TB pine nuts (separated to 1 ea cap.)
- leftover, prepared quinoa ( about 1/2 c.)
- fresh herbs, such as thyme, scallions, oregano
- After cleaning mushroom caps, place top-down and remove stem.
- Divide all ingredients into halves to portion for each cap.
- Place a layer of hummus, then chopped veggies and top with herbs and pine nuts.
- Bake at 425 degrees for 50-60 minutes, until softened.
- Drizzle with sweet chili sauce before serving.