I realized there is a bit of a lack of main course recipes on this blog. I promise it’s not because I’m secretly pairing all these vegetable dishes with a cheeseburger! (Only sometimes…) No, really it’s because my favorite way to eat is to throw a few different sides together and call it a meal. If you’ve ever been to one of the Westville restaurants in New York and had their vegetable plate, you know what I mean.

But sometimes I do want a more traditional dinner. Bonus points if it’s light, vegan, and can be made largely in advance. These stuffed mushrooms fit the bill. Even though I cheated and used canned artichokes, they still feel perfectly springy and seasonal.

You can make the filling a few days in advance (honestly, I’ve eaten leftovers that have been in the fridge for basically eternity, and they were still yummy). Roast the mushrooms up to a few hours ahead, then fill them and return them to the oven to toast the panko just before serving.

A note about the panko: I use whole wheat when I can find it at the store. I wish I could say it was for health purposes, but I actually like it better because it’s a lovely golden brown color, and I just think it looks more appealing.

Artichoke and Olive-Stuffed Portobellos
Makes 4 to 6 servings
Filling adapted from Mario Batali via Smitten Kitchen

For the mushrooms:
6 large portobello mushroom caps
Extra virgin olive oil
Kosher salt and freshly ground black pepper

For the filling:
1 (15-ounce) can artichoke hearts, drained
1 cup large pitted green olives
1 tablespoon capers, rinsed
1 garlic clove, smashed
1/4 cup extra virgin olive oil

For the topping:
1/2 cup panko (whole wheat if you can find it)
2 tablespoons minced fresh parsley
1-2 tablespoons nutritional yeast or Parmesan cheese (optional)
Extra virgin olive oil

Preheat the oven to 400º. Line a baking sheet with aluminum foil. Using a small spoon, scrape the gills from the mushroom caps and place them top side-down on the baking sheet. Drizzle or mist them with olive oil and season with salt and pepper. Roast until firm-tender, about 10 minutes. Cool briefly, then drain and discard any liquid from the caps. (Mushrooms can be prepared a few hours in advance.)

Meanwhile, make the filling. Combine the artichoke hearts, olives, capers, and garlic in a food processor and pulse to combine. Drizzle in the olive oil and pulse until incorporated. (Filling can be made several days in advance.)

Spoon 3 to 4 tablespoons of the filling into each mushroom cap. In a small bowl, combine the panko, parsley, and nutritional yeast or Parmesan (if using). Sprinkle the topping over the filled mushrooms. Drizzle or mist with olive oil. Return to the oven until heated through and the topping is toasted, 10 to 15 minutes.