Vegan Stuffed Portobello Mushroom with Red Onions and Dates

I eat these portobello mushrooms as a vegan main with salad or sometimes I serve it as an appetizer. I love this dish!

Step: 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a small casserole dish. Brush portobello mushrooms on both sides with olive oil and place in the casserole dish.

Step: 2

Heat 1 tablespoon olive oil in a skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in dates and rosemary and cook until soft, about 5 minutes. Drizzle with maple syrup and balsamic vinegar and cook until mixture caramelizes, 3 to 5 minutes. Season with salt. Top portobello mushrooms evenly with the stuffing mixture.

Step: 3

Bake in the preheated oven until mushrooms are soft and cooked through, 10 to 15 minutes.

Per Serving: 302 calories; protein 2.5g; carbohydrates 46.9g; fat 13.8g; sodium 168.2mg.

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For your holiday party, make sure to try the Cranberry Meatballs . If you’re crunched for time, the speedy Classic Cheese Tray is your go-to .