Vegetarian Asian Stuffed Portobellos - Walter Stewart's Market
Our friend and nutritionist Lisa Corrado shares this vegetarian recipe takes a little time, but the efforts are worth it. Meaty mushroom caps pair beautifully w
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Ingredients
- 4 portobello mushrooms
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon rice vinegar
- 2 teaspoons miso paste
- ¼ teaspoon freshly ground black pepper
- ½ cup dried arame (dried sea vegetable, found in the Asian food section)
- 1 package extra firm tofu, pressed, drained well and crumbled
- 2 tablespoons packaged miso vinaigrette
- 1 tablespoon freshly ground ginger
- 5 ounces baby spinach leaves
- 2 tablespoons extra-virgin olive oil
- 1 red or orange bell pepper, chopped
- 2 medium leeks, white and light green parts, sliced
- 1 tablespoon tamari sauce
- 4 scallions, thinly sliced
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