Delightful German Vegan Brunch: Herb-Stuffed Portobello Mushrooms with Creamy Potato Pancakes
Delight in a scrumptious vegan brunch experience with herb-stuffed Portobello mushrooms and creamy potato pancakes. This easy-to-make, mouthwatering dish brings the flavors of Germany to your table in a plant-based recipe perfect for sharing with loved ones.
Allergens
None
Ingredients
- 6 large portobello mushroom caps
- 1 cup fresh spinach, chopped
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp sun
- dried tomatoes, chopped
- 1 cup potato, grated
- 1/2 cup onion, finely diced
- 1/2 cup almond flour
- 1/4 cup unsweetened almond milk
- 1 tbsp olive oil
- Salt and pepper, to taste
- Optional: fresh chives for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth, remove stems, and place them cap side down on a baking sheet lined with parchment paper.
- In a small bowl, mix together spinach, parsley, sun dried tomatoes, salt, and pepper. Stuff each mushroom cap generously with the herb mixture.
- In another bowl, combine grated potato, onion, almond flour, almond milk, salt, and pepper. Mix well to form a pancake batter.
- Spoon about 2 tablespoons of the batter onto each mushroom cap, covering the herb mixture. Smooth the tops with a spatula or back of a spoon.
- Bake for 30 35 minutes, or until the potato pancakes are golden brown and cooked through.
Chef’s Insight
The combination of earthy Portobello mushrooms and herb stuffing creates a perfect harmony with the creaminess of the potato pancakes, making this dish truly unique.
Notes
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