Stuffed Portobello Mushrooms with Warm Potato Salad

Stuffed Portobello Mushrooms

Ingredients

• 1 ½ tablespoons Olive oil
• ¼ cup red onion, diced
• 1 clove garlic, minced
• 2 cups fresh spinach
• ¾ cup cooked lentils
• ½ cup canned diced tomatoes, unsalted
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dried rosemary
• ½ teaspoon coriander
• ¼ teaspoon dried crushed red pepper flakes
• 2 large portobello mushroom caps

Directions

1. In a large skillet heat the olive oil and then saute the red onion for about 3 mintues. Add in the garlic and cook for another 2 minutes.
2. Add in the spinach and cook until mostly wilted. Add in the lentils, diced tomatoes, salt, pepper, rosemary, coriander and crushed red pepper flakes. Cover and cook for about 7 minutes to combine.
3. Remove from heat and set aside to cool.
4. Preheat the oven to 350 degrees F
5. Take the portobello mushroom caps and remove the stem and place in a large baking dish with the top of the mushroom facing down in the pan.
6. Drizzle the caps with olive oil and sprinkle with salt and pepper.
7. Fill the mushroom caps with the spinach lentil mixture.
8. Cook in the oven for 25-30 minutes.

Warm Fingerling Potato Salad, No Mayo

Ingredients

• 2 cups water
• 1 ½ lbs fingerling potatoes
• 3 tablespoons olive oil
• ½ yellow onion, diced
• 3 tablespoons apple cider vinegar
• 2 tablespoons capers, rinsed and drained
• 2 teaspoons dijon mustard
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt
• ½ cup chopped parsley
• ¼ cup scallions

Directions

1. Pour the water into the Instant Pot. Place a steamer basket in the pot and add the potatoes to the basket.
2. Secure the lid and set the Instant Pot to Pressure Cook for 5 minutes on high.
3. After 5 minutes, perform the quick release and remove the cooked potatoes and set aside to cool.
4. Put the pot back in the Instant Pot and turn on the saute mode on high. Add the oil and saute the onion for about 10 minutes, until soft and beginning to brown.
5. Press cancel and add in the vinegar, capers, mustard, pepper, salt and stir well.
6. Slice the potatoes into rounds ¼ inch thing and return them to the pot. Add the parsley and scallion and stir the potatoes until evenly coated with the dressing.
7. Transfer to a serving bowl and serve with the stuffed portobello mushrooms.