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]
- 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
- 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.
- Preheat oven to 375F.
- Place crushed hazelnuts in a shallow dish. Remove mushrooms from marinade and dip them one at a time into the hazelnuts. Coat well.
- 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.