The Veggie Sisters

Νόστιμες και υγιεινές χορτοφαγικές συνταγές
Μανιτάρια γεμιστά με σπανάκι κ ελαφριά μπεσαμέλ
Appetizers - sides

Stuffed portobello with vegan bechamel

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Goodmorning, dear friends! Mushrooms are one of my favorite veggies. Along with pasta they are a type of food that couldn’t live without! Ever since I became a vegetarian mushrooms are a staple in our house. Today we are making portobello mushrooms stuffed with veggies and topped with a vegan bechamel. They are a delicious dish, a real crowd pleaser!

Have a lovely weekend!

Μανιτάρια γεμιστά με σπανάκι κ ελαφριά μπεσαμέλ - Stuffed portobello with vegan bechamel
Μανιτάρια γεμιστά με σπανάκι κ ελαφριά μπεσαμέλ

Ingredients:
7 portobello mushrooms
200 gr. spinach
2 medium zucchini
1 onion
2 scallions
30 gr. asparagus
20 gr. dill, finely chopped
1 Tbsp pine nuts
2 Tbsp olive oil
salt and pepper
for the bechamel :
1 cup soya milk
3 Tbsp flour
1 Tbsp olive oil
nutmeg
salt and pepper
bread crumbs
walnuts, ground

Μανιτάρια γεμιστά με σπανάκι κ ελαφριά μπεσαμέλ - Stuffed portobello with vegan bechamel
Μανιτάρια γεμιστά με σπανάκι κ ελαφριά μπεσαμέλ

Instructions:
Bake mushrooms on a baking sheet lined with parchment paper at 180C for 15 minutes. Finely chop onion, scallions, asparagus, dill, spinach and grate zucchini. Heat oil in a pan and saute onion, add the rest of the veggies, pine nuts and let wilt. Stuff each mushroom with this filling. Put in a saucepan olive oil with flour, stir continuously for 2 minutes. Pour soya milk, stir with an eggbeater. When it starts to thicken, remove from heat and keep stirring. Add nutmeg, salt and pepper. Cover each mushrooms with bechamel and top with bread crumbs and walnuts. Bake at 200C for about 20-25 minutes. Enjoy!

Μανιτάρια γεμιστά με σπανάκι κ ελαφριά μπεσαμέλ - Stuffed portobello with vegan bechamel
Μανιτάρια γεμιστά με σπανάκι κ ελαφριά μπεσαμέλ