Balsamic Mushrooms with Creamy Palmini Mash

Looking for a simple 15 minute plant based dinner? I GOT YOU. Not only is this bowl simple, it’s delicious and the star of the show is the @palmini_official MASH! Many of you love Palmini for their low carb, single ingredient hearts of palm noodles and rice, and their new mash does NOT disappoint!! It’s jusssst as fluffy, creamy, and tasty as regular mashed potatoes but lower in carbs, calories and fat and provides the perrrfect base for these saucy mushrooms and chickpeas! Rich with sweet and savory balsamic flavor. Snag the full recipe below - cheers!

Course Dinner, Main Course

Cuisine American

Keyword dairy free, gluten free, whole food plant based

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 386kcal

Author Jackie Akerberg

Ingredients

2 oz mushrooms sliced
14 oz canned chickpeas rinsed, drained and towel dried
¼ cup high quality balsamic vinegar
¼ cup coconut aminos or tamari
½ tsp black pepper
1 package Pamini mash
1 tbsp dairy free butter
2 tbsp dairy free greek yogurt
2 tbsp nutritional yeast
½ tsp salt
4 cup spinach steamed
parsley for garnish

Instructions

Heat a large cast iron skillet over medium heat and add a small amount of oil (or water if oil-free). Add in your mushrooms and sauté for 4-5 minutes until tender. Add in chickpeas and sauté for another 2-3 minutes.
While mushrooms and chickpeas are cooking, mix your sauce by combining balsamic, coconut aminos, and black pepper. Pour the sauce into the skillet, reduce heat to low, stir and let thicken.
Heat @palmini_official mash according to package (either on stove or in microwave for 1 minute) and add to a bowl. Stir in butter, yogurt, nutritional yeast, and salt. Season to taste.
Divide mash between two serving bowls. Add steamed spinach and mushroom chickpea mixture, and top with fresh parsley.

Nutrition