Vegetarian Asian Stuffed Portobellos

asianstuffedportobellos(web)Our friend and nutritionist Lisa Corrado shares this vegetarian recipe takes a little time, but the efforts are worth it. Meaty mushroom caps pair beautifully with the umami taste of a miso marinade. It makes good use of arame, a dried sea vegetable loaded with nutrients. Topped with flavorful vegetables, these mushrooms are a vegetarian meal that everyone will enjoy. Makes 4 mushrooms
Asian Stuffed Portobellos
For the mushrooms:
4 portobello mushrooms
3 tablespoons extra-virgin olive oil
1 tablespoon rice vinegar
2 teaspoons miso paste
¼ teaspoon freshly ground black pepper
for the filling:
½ cup dried arame (dried sea vegetable, found in the Asian food section)
1 package extra firm tofu, pressed, drained well and crumbled
2 tablespoons packaged miso vinaigrette
1 tablespoon freshly ground ginger
5 ounces baby spinach leaves
2 tablespoons extra-virgin olive oil
1 red or orange bell pepper, chopped
2 medium leeks, white and light green parts, sliced
1 tablespoon tamari sauce
4 scallions, thinly sliced
Marinate the mushrooms:
Trim the stems from the mushrooms and wipe caps with a dry paper towel to remove any dirt. Place caps in a large baking dish or mixing bowl.
In a small bowl, whisk together the 3 tablespoons oil, rice vinegar, miso paste and black pepper. Pour over the mushrooms and toss to coat with your hands so that the caps are evenly coated. Marinate for at least 15 minutes or up to 2 hours, refrigerated.
Marinate the tofu:
In a small bowl, whisk together the miso vinaigrette and fresh ginger. Pour over crumbled tofu and toss to combine. Refrigerate at the same time as the mushrooms.
Rehydrate the arame by soaking it in cold water for 15 minutes. Drain well and set aside.
Heat a large sauté pan over medium heat. Add the mushrooms, rounded tops down, and cook for 10 – 12 minutes total, flipping halfway through. The mushrooms should be tender in the thick center.  Remove from pan and set aside. Add the baby spinach leaves to the same pan and cook, tossing frequently with tongs until the leaves are just wilted, about 2 – 3 minutes. Remove from heat and set aside.
Heat the remaining 2 tablespoons oil in a separate large sauté pan. Add the peppers and leeks and cook until softened, about 3 minutes. Add the arame and tofu and stir to combine. Cook for 5 minutes to blend flavors. Season with tamari sauce and sprinkle with sliced scallions.
To assemble the mushrooms:
Place mushroom caps rounded top down. Top with cooked spinach. Mound tofu mixture on top. Serve hot or at room temperature.
Check out this recipe and more at Lisa Corrado Nutrition