one green planet
one green planet

These hazelnut crusted portobello mushrooms are actually super easy and low-stress, but look like they took hours to make or were super complicated. They are decadent and indulgent and oh-so-interesting… and they take almost no time at all to make! While they make an excellent entree [no meat here, thanks!], they would also be perfect as little hors d’oeuvres.

Hazelnut Crusted Portobello Mushrooms [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

8

Cooking Time

65

Ingredients You Need for Hazelnut Crusted Portobello Mushrooms [Vegan, Gluten-Free]

  • 1 tbsp balsamic vinegar
  • 1/2 tbsp cooking sherry
  • 1 tsp tamari
  • 1 tsp brown rice miso paste
  • 1/2 tbsp olive oil
  • 1/2 tsp grainy dijon mustard
  • 3/4 tsp ground black pepper
  • 1 1/2 tsp nutritional yeast
  • 1/2 tbsp almond flour
  • 2 portobello mushrooms, stalks removed and sliced into 1/2" slabs
  • 3 garlic cloves
  • 2/3 cup crushed hazelnuts

How to Prepare Hazelnut Crusted Portobello Mushrooms [Vegan, Gluten-Free]

  1. Whisk together vinegar, sherry, tamari, miso paste, oil, dijon, pepper, yeast and almond flour. Pour into a large reusable container with a lid and place portobellos in. Give it a few gentle shakes to coat. Leave to marinate for 30 minutes to 2 hours.
  2. Preheat oven to 375F.
  3. Place crushed hazelnuts in a shallow dish. Remove mushrooms from marinade and dip them one at a time into the hazelnuts. Coat well.
  4. Transfer mushrooms to a large baking sheet and bake for 12 minutes. Turn over and bake another 12 minutes until nuts are toasted and mushrooms are cooked.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?



Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Amy Height

See My Recipes

Healthy plant-based recipes to nourish your body and soul.

Amy Height is the founder of From the Ground Up Wellness, a holistic nutrition practice where she helps clients nourish the body they have to uncover the body they want. She is a recipe-developing fanatic, yogi and triathlete, balancing her desire to lift heavy things with a passion for getting messy in the kitchen. For recipes and more ideas on living your most vibrant life, please visit fromthegroundupwellness.com.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 2 portobello mushrooms is supposed to serve 8 people as an entree?? I was going to cook this for friends, I think they’ll be pretty disappointed if they only get 1/4 of a mushroom each!