Maple & Pepper Stuffed Portobello Mushrooms 🥬🍄 These hearty stuffed portobellos are savoury, cozy, and packed with flavour filled with a warm leek & spinach mixture, then finished with a simple maple-tahini drizzle. Seasoned with our Maple & Pepper Seasoning A Spice Affair, they’re perfect as an appetizer, side dish, or light dinner.
INGREDIENTS
For the Stuffed Mushrooms:
- 4–5 portobello mushrooms
- 1 leek, chopped
- 2 garlic cloves, minced
- 2 tsp olive oil
- 1 tsp Maple & Pepper Seasoning A Spice Affair (plus more for sprinkling)
- 1 cup baby spinach, chopped
- 2 tbsp parmesan cheese (plus more for topping — can swap for a vegan option)
- 2 green onions, chopped
- 2 tbsp breadcrumbs
- Pinch of Pink Himalayan salt (optional)
For the Dressing:
- 1/4 cup olive oil
- 1/8 cup tahini
- 1 tbsp maple syrup
PREPARATION
1. Pre-bake the Mushrooms:
Preheat oven to 350°F (175°C). Clean the mushroom caps by removing stems and gently scraping out the gills. Set the stems aside. Place mushroom caps gill-side up on a baking sheet. Season with Maple & Pepper Seasoning A Spice Affair and a pinch of Pink Himalayan salt (optional). Bake for 12 minutes, or until tender, then carefully drain any liquid.
2. Cook the Filling:
Heat a skillet over medium heat and add olive oil. Sauté leeks, reserved mushroom stems, and garlic until the leeks soften. Stir in Maple & Pepper Seasoning A Spice Affair . Add spinach and cook until wilted. Remove from heat and let cool slightly.
3. Mix & Stuff:
Stir parmesan, green onions, and breadcrumbs into the spinach mixture until well combined. Spoon the filling into each mushroom cap. Top with extra parmesan and a light sprinkle of Maple & Pepper Seasoning A Spice Affair .
4. Bake Again:
Return stuffed mushrooms to the oven and bake for another 10 minutes, until the topping is warm and lightly golden.
5. Make the Dressing & Serve:
While the mushrooms finish baking, whisk olive oil, tahini, and maple syrup until smooth. Drizzle over the stuffed mushrooms and serve warm.
