Potato-Stuffed Portobellos

Name: Potato-Stuffed Portobellos
Prep time: 45 min
Total time: 45 min
Yield: Makes: 4 stuffed mushrooms
Ingredients: 1 batch Kale-cannon; ¼ cup (60 ml) B-Savory Sauce & Marinade; ½ cup (120 ml) water or vegetable broth; 1 teaspoon arrowroot powder; 4 large portobello mushroom caps, stems removed

Preparation info

Makes:
4
stuffed mushrooms

Difficulty
Easy
Ready in
45 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

This is such a simple dish, but it does require some planning so the ’shrooms can soak up all the marinade. It feels slightly upscale without being fussy and requires almost no hands-on work, making it a perfect dinner party option.

Ingredients

4 large portobello mushroom caps, stems removed
¼ cup (60 ml) B-Savory Sauce & Marinade<

Side dish
Dinner
Gluten-free
Vegan

Method

Place the mushrooms in a shallow dish, stemmed side up. Pour the marinade on top and turn them as needed to thoroughly coat. Cover and refrigerate for at least 8 hours or overnight.
Preheat the oven to 400°F 200°C). Transfer the porto bellos to a mediu