4-5 Portobello mushroom caps, (3-4” in size), gills removed
4-5 medium Yukon Gold Potatoes, peeled & chopped
1 medium red onion, diced
2 medium red tomatoes or red bell pepper, diced
2 cups baby spinach or kale, (or any greens you like), chopped
1/2 cup unfortified nutritional yeast
1 jalapeño pepper, chopped or 1/4-1/2 tsp dried jalapeño pepper
2-3 garlic cloves, minced
1 tsp black pepper, optional
1-Preheat the oven to 350 degrees F.
2-In a large pot, add the chopped potatoes, cover with cold water and bring to a boil. Lower the heat and simmer until the potatoes are tender, about 10-15 minutes. Drain
3-In a large bowl, mash the potatoes.
4-Add the chopped onions, tomatoes, kale, nutritional yeast, jalapeño, garlic, and pepper. Mix everything together.
5-Gently remove the gills from the mushroom caps.
6-Fill the mushrooms with the potato mixture. Optionally, you can sprinkle some nutritional yeast on top.
7-Bake the filled mushrooms uncovered for 20-30 minutes or until mushrooms are tender.
8-Once you remove the mushrooms from the oven, drizzle the mushroom caps with your favorite reduced balsamic vinegar.
You can also cook these in an Air Fryer.