I can hardly believe entire months have passed since my last post. I wish I could blame the lack of posts on busyness, but the truth is, I’ve been feeling a little unmotivated lately. I’ve also been preoccupied with other things (like learning how to edit videos and keep my houseplants alive through the cold months). It’s the ebb and flow of life, I guess.
Naturally, I haven’t been cooking much except for really simple effortless meals. I wanted to share the recipe for this roasted mushroom with veggies and crumble topping which certainly falls in the effortless category. It couldn’t be simpler to make;
grab a few caps of portobello mushrooms, slather them in pesto and hummus (or use your favourite spread), pile on some sliced vegetables (I prefer onions and peppers) and roast.
It’s perfect for those grey autumn days when you can’t muster the energy for a big production in the kitchen.
Versatile and flavourful, these mushrooms make a great side dish; serve them with some roasted potatoes, plop one on top of some hastily prepared noodles for a quick weeknight meal or use them to fancy up a rice dish. I’ve been eating it all week long with this black-eyed pea salsa we made over the weekend; I can’t get enough of it. Of course, it goes without saying that they’re delicious on their own; they’ll make great appetizers for dinner parties this holiday season.
One of my favourite things about this dish is that it’s so easy to prepare; it’s simple and tastes exceptional. It checks all the boxes for the cozy autumn meal, hearty, warm, filling and savoury. A sprinkle of nutty crumble topping adds crunch and rounds out the dish beautifully, a simple merger of heartiness and comfort.
- 1/2 cup walnuts, finely chopped
- 2 tablespoons nutritional yeast
- 2 tablespoons panko or regular breadcrumbs
- 1/2 teaspoon crushed chili flakes or to taste
- Salt to taste
- 3 – 4 portobello mushroom caps, stems removed and cleaned
- 1/2 cup pesto or pizza sauce
- 1/2 cup hummus or 1 - 2 tablespoons sriracha
- 1 red onion, sliced
- 1 bell pepper, sliced
- Crumble topping
- 1 – 2 teaspoons balsamic vinegar, optional
- Freshly ground black pepper to taste
- To make crumble, combine walnuts, nutritional yeast, breadcrumbs, chili flakes and salt (to taste) together
- Preheat oven to 375 degrees F.
- Line a baking sheet with lightly oiled parchment paper or aluminum foil
- Place mushrooms (top-side down) on prepared baking sheet
- Slather mushrooms evenly pesto and hummus
- Top mushrooms with a heaping of sliced onions and pepper
- Sprinkle generously with crumble topping
- Bake for 15 – 20 minutes until mushrooms have softened
- Garnish with balsamic vinegar and freshly ground black pepper and serve
[Tweet “Incredibly delicious and juicy baked mushroom caps with pesto, hummus, veggies and a tasty savoury crumble “]