Soft portobello mushroom caps topped with tender broccoli and chickpea cauliflower rice. An easy baked plant-based meal that's healthy, flavorful and satisfying. Only 15 minutes to prep and 15 minutes to bake and dinner's on the table.
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Brush balsamic vinegar onto mushroom caps and place stem side up on prepared baking sheet.
In a large bowl, combine cauliflower, chickpeas, broccoli, carrot, garlic, olive oil, sea salt and pepper. Spread onto baking sheet surrounding mushrooms. (do not stuff mushrooms at this point). Bake for 10 minutes.
Meanwhile, in a small bowl mix together tahini, tamari, sriracha, honey, sesame oil and ginger. Set aside.
Remove sheet pan from oven. With a clean paper towel, dab the insides of the mushroom caps to absorb any water that has accumulated and carefully flip the mushrooms over. Return baking sheet to oven and continue to bake for another 5 minutes.
Arrange mushrooms on a serving dish and stuff with cauliflower rice mixture. Top with spicy tamari sauce.
Notes
Don't be tempted to rinse the mushroom in water, use a damp paper towel to wipe. Mushrooms are super absorbent and will soak in the water and release it during roasting.To remove the gills, use a small spoon and gentle scrape gills from the mushroom cap.Store in an airtight container, with or without filling, for up to 3 days. This recipe will not freeze well.