Vegan Stuffed Portobello Mushrooms

To a food processor, add all the crust ingredients and pulse till a parmesan cheese-like texture begins to form.  Remove the crust and set aside.

To the same processor, add the 1/2 walnuts and pulse till a ground-like texture develops (around 15 seconds), remove from the processor into a small bowl, and set aside.

In a medium pot, add 1 tbsp. olive oil and gently cook your onions and garlic on medium heat for 5 minutes.  Stirring frequently to prevent burning.

To the pot, add all your seasoning and spices.  Stir till all the onions and garlic are coated with the seasonings/spices.  Cook for 2 minutes before adding the olives.

To the pot, add the spinach and cook down till completed wilted and there is no moisture left in the pot.

While that cooks, remove the stems from the mushrooms/use a spoon to gently remove from of the mushroom center to create a concavity to stuff them mushrooms in. Refer to the video below for more direction.

Place the whole portobello mushrooms onto the baking sheet and cook for 10 minutes in the oven.

Chop up the stem/center of the mushroom finely and place into the pot with the spinach. Brown the mushroom well and cook for at least 5 minutes.

To the pot, add the 1 cup of processed walnuts and cook for 5 minutes or till golden and toasted. Now add the fresh herbs and feta.  Cook for another 5 minutes till everything is well combined.  Taste for seasoning for stuffing each mushroom. If any salt is needed, add as desired.

Remove the portobello mushrooms from the oven and gently stuff each with the spinach/walnut stuffing.  Top each with your desired amount of crust and cook for 20-25 minutes in the oven.  See notes below for how to store your leftover crust.

Enjoy!