After a Christmas break that involved a lot more beer drinking than barre workouts, I was determined that my eating habits in the new year would improve. Raw veggies! Low carbs! No alcohol during the week!
I'm sure you can guess how long that lasted. (To be fair, eating raw veggies is a lot less satisfying when the temperature dips into the single digits. No thanks.)
While sifting through an old issue of Self one day on the beach (be jealous), I stumbled across this delish but decidedly un-vegan stuffed portobello recipe. I veganized it and added some diced tomatoes and couscous because let's be real: a girl's gotta eat.
Oh, and a glass of wine as a side dish. So much for those improved eating habits.
4 large portobello caps, gills removed
4 teaspoons olive oil, divided
2 teaspoons balsamic vinegar
1 large white onion, chopped
2 cloves garlic, finely chopped
1 (15oz) can cannelini beans, rinsed and drained
2 cups loosely-packed spinach leaves
2 Tablespoons panko breadcrumbs
2 Tablespoons nutritional yeast
olive oil cooking spray
1 (15oz) can diced tomatoes, drained
2 cups cooked couscous (like Near East)
1. Heat oven to 450.
2. Line a rimmed baking sheet with parchment paper and place caps top up.
3. In a bowl, mix together 2 tsp of oil and vinegar. Brush caps with mixture, reserve remaining. Bake until tender, about 8 minutes.
4. In a skillet over medium heat, heat remaining 2 tsp oil. Cook onions until transparent. Add garlic, cook 1 minute. Stir in beans until heated through, remove from heat and transfer to bowl.
5. In the same skillet, heat spinach until wilted. Mix into bowl with beans and onion.
6. Drain juice from caps and return to pan, top down, and brush with remaining mixture.
7. Stuff caps with bean mix and spinach.
8. In a bowl, combine breadcrumbs and nutritional yeast. Divide among caps. Coat caps with cooking spray, and bake until Panko is golden, 8-10 minutes.
Divide couscous and tomatoes between 2 bowls. Add two portobellos to each bowl.
Recipe adapted from this one in Self.