SPOOKY KITCHEN: STUFFED MUSHROOMS!!

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Stuffed Portobello Mushrooms with Caramelized Onions, Mashed Potatoes, and Creamy Spinach
Will make about 4 portobello mushrooms or 2 overly stuffed mushrooms.
For caramelized onions (can make up to 2 days ahead of time)
3 large onions
1 Tbsp Olive oil
Salt
Splash of balsamic vinegar
Directions:
Slice onions into thin-ish slices.
In a large pan, heat olive on high heat. Once heated, add onions to pan. Continuously stir on high for about 10 minutes. Onions should start to brown but you don’t want them to burn so keep stirring/keep an eye on them.
After 10 minutes, turn down heat to medium and continue to stir onions for another 10 minutes, keeping an eye on/stirring onions frequently to make sure the onions don’t burn. The onions should continue to turn brown.
After 10 minutes, turn burner to low or medium-low, sprinkle with salt, and continue to stir for 10 minutes more. At this point onions should be looking caramelized and if they start to burn go ahead and take them off the burner. This whole process takes about 25-30 minutes which is why I make ahead.
Pour a splash of Balsamic vinegar in the pan and stir then remove from heat or put in a airtight container and refrigerate until needed.

Rest of the ingredients and directions:
Ingredients:
2-4 portobello mushrooms
5oz bag of raw spinach leaves (I would buy another bag if making 4 mushrooms)
Caramelized onions (about 1/4c)
1/4c sour cream (I used non-dairy Tofutti Sour Cream)
1/4c parmesan (I used non-dairy Follow Your Heart shredded Parmesan in the tub not in the shaker)
1/4c mozzarella cheese (I used non-dairy Daiya mozzarella shreds)
Breadcrumbs for sprinkling on top (GF if needed)
2 cups mashed potatoes prepared (potato flakes or fresh potatoes whichever you prefer)
3 Tbsp butter (I used Earth Balance butter)
olive oil
balsamic vinegar
soy sauce (GF tamari if GF)
Minced Garlic
Salt and Pepper to taste
Garlic powder to taste (for potatoes)
Onion powder to taste (for potatoes)

Directions:
Start mushroom marinade (needs at least 15-30 minutes to marinate, but I like to leave them in the fridge for a few hours or overnight)
Ingredients
Wipe off portobello mushrooms with clean towel and remove stem.
In a small bowl, mix together olive oil, balsamic vinegar, soy sauce, and minced garlic.
Place mushrooms in ziplock bag or container and pour marinade over mushrooms. Sprinkle with salt and pepper to taste and toss/make sure mushrooms are coated with marinade.
Let mushroom marinate in the fridge for at least 15 min.

Preheat oven to 450 degrees Fahrenheit.
Put mushrooms on a pan lined with parchment paper stem side facing down. Place in oven and bake for 10 minutes.
Prepare Potatoes. I boiled 2 cups of water and 2-3 tbsp of butter. Removed pot from heat and added 2 cups of potato flakes, a tablespoon of sour cream, and garlic powder, onion powder, salt and pepper to taste). Fold in potato flakes to combine.
Prepare Spinach. Heat 1 tbsp olive oil on medium heat. Add 1-2 tbsp of garlic for about a minute until fragrant. Turn burner on low and add bag of spinach (or 2 bags if you’re making 4 mushrooms and want the amount of spinach I put on mine) and cook down until wilted. Turn down heat to low and add caramelized onions and toss until warmed. Add sour cream and fold in with spinach. Add parmesan cheese and fold in until melted and combined.
Mushrooms in the oven should be done, so if you haven’t removed the mushrooms from the oven yet do that now.

Flip mushrooms over and prepare to fill. Fill each mushroom with potatoes first. Next up is the creamy spinach and onion mixture, spoon that on top. Don’t worry about overfilling. Sprinkle mozzarella cheese on top and then sprinkle with breadcrumbs. Bake in oven for another 10 min. Until breadcrumbs are golden brown.
Let cool then top with sriracha (optional) and enjoy!!

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Видео SPOOKY KITCHEN: STUFFED MUSHROOMS!! канала Jade The Libra