A little bit appetizer, a little bit entree, this dish pairs sturdy portobello mushrooms with creamy hollandaise sauce and wilted spinach. This recipe easily doubles and I suggest 2 cups of spinach (raw) per mushroom cap since spinach reduces considerably when cooked.
Portobello Florentine With Lemony Hollandaise Sauce [Vegan]
- 1 tablespoon minced shallot
- 1 small clove garlic, minced
- ½ cup raw cashews, soaked
- 3 tablespoons nutritional yeast
- 3 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- 1/16 teaspoon ground turmeric (optional for color)
- 9 tablespoons water (or more if you like it a littler thinner)
- 4 portobello mushroom caps
- 1 teaspoon fresh lemon juice
- ¼ teaspoon + 1/8 teaspoon kosher salt, separated
- Pinch of pepper
- 8 cups baby spinach, rinsed thoroughly
- Smoked paprika for garnish
- To make the sauce, add the garlic and the shallots to a small boil and cover with boiling water. After 5 minutes drain the aromatics and add to a blender along with the rest of the ingredients for the sauce. Blend until completely smooth. Keep warm until ready to use.
- Preheat oven to 425 degrees. Destem and degill the mushrooms, sprinkle with lemon juice, salt and pepper.
- Lined baking sheet with tin foil or parchment paper, roast for 22 minutes turning half way through. A lot of water will come out of the mushrooms.
- This is where timing is crucial– before wilting the spinach make sure your sauce is prepare and the mushrooms are almost ready to be served. If using the paprika have that ready as well.
- Over medium heat in a pot with a tight fitting lid, add the spinach, 1/8 teaspoon salt and a touch of water. Place lid on the pot and allow the spinach to steam and wilt- this is a quick process. Once the spinach is wilted, place the spinach in a clean dishtowel and squeeze out any excess liquid. Top the mushrooms with the wilted spinach, dress with the hollandaise sauce and sprinkle paprika on top. Serve.