Though its fancy name, meaty texture, and earthy flavor might fool you, the portobello is just a type of mature common mushroom, and it can be substituted with cooking-time adjustments in any recipe that calls for them. Silken tofu creates the creamy sauce that works perfectly with this dish.
Instant Pot Spinach and Portobello Benedict [Vegan]
- 1/2 cup silken tofu
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon turmeric powder
- 1 tablespoon vegetable oil
- Pinch salt
- 1 tablespoon olive oil
- 4 small portobello mushroom caps
- 2 cups fresh spinach leaves
- 2 vegan English muffins, toasted
- Add the silken tofu to a food processor and puree until smooth. Add the lemon juice, mustard, cayenne, and turmeric. Blend until well combined. With the food processor still running, slowly add the vegetable oil and blend until combined. Season with salt to complete the vegan hollandaise.
- Pour the hollandaise into a small saucepan and heat on low. Keep warm until ready to serve.
- Press the Sauté button on the Instant Pot™ and add the olive oil. Add the mushroom caps and spinach and stir until coated with the oil and slightly softened, about 3 minutes.
- Lock the lid into place. Press the Manual button and adjust time to 9 minutes. When the timer beeps, let pressure release naturally until the float valve drops and then unlock lid.
- Place a toasted English muffin open-faced on each plate and top each half with a Portobello cap and sautéed spinach. Drizzle with a spoonful of the warm vegan hollandaise to finish.