Over the past weekend, I cooked for a lively group of guys on retreat and served these stuffed portobello mushrooms to the vegetarians. They were scarfed up so fast, I really didn’t even get a proper taste. But in this case, I’m pretty sure the vegetarians fared better than the omnivores who had to make do with boring old roast chicken. If you’re looking for a recipe your meat eating family members are likely to enjoy as much as your vegetarian friends, this could be it. This is a rich entree, so make it for special occasions (or make any occasion special by serving this comforting dish). Recipe after the jump…
Photos: Top–stuffed portobello mushrooms come out of the oven. Above–the mushrooms, before stuffing, after 35 minutes of roasting.
STUFFED PORTOBELLO MUSHROOMS
To make this recipe gluten free, substitute cooked quinoa for the bread crumbs.
Serves 6/ Preheat oven to 400˚ F
For the mushroms:
Choose 6 large blemish-free portobello mushrooms. Cut off the stems and reserve. Using a spoon, scoop out the gils and discard. Place the mushrooms on a parchment-lined baking sheet, brush lightly with olive oil and sprinkle on a little salt and pepper. Roast in a preheated 400˚ F oven 30-35 minutes or just until the mushrooms are beginning to be tender. Reduce oven temperature to 350˚.
While the mushrooms are roasting, prepare the stuffing:
stems from 6 portobello mushrooms, diced small
5-6 medium button mushrooms, cleaned and diced small
1 large yellow or white onion, peeled and diced small
4-5 cloves garlic, peeled and minced
4 cups multi-grain bread crumbs made from 6-7 slices of multi-grain bread (or 3-4 cups quinoa)
1 1/2 cups walnuts, toasted and chopped fine
1 1/2 cups mozzarella style vegan cheese, or cheese of choice
2 teaspoons mixed dried Italian herbs
salt and pepper to taste
1/2 cup minced fresh parsley, plus 1 additional tablespoon for garnish
1. Heat a roomy sauté pan, add a splash of olive oil and sauté the first 4 ingredients over medium heat 10-12 minutes or until the onions are beginning to be tender.
2. Turn off heat, and add the remaining ingredients. Stir together well to combine everything. The mixture needs to be pretty moist in order to stick inside the mushrooms. Add a little water if it doesn’t seem moist enough.
3. Stuff the filling evenly into the 6 roasted portobello mushrooms. Gently pat down to settle the stuffing into the mushrooms.
4. Place the mushrooms back on the pan on which they were roasted, and bake in a 350˚ F oven 35-40 minutes, or until they look slightly golden brown and crunchy on the outside. Do not over bake, as they could dry out.
5. Sprinkle with parsley to garnish or serve with a tomato sauce or mushroom gravy (see below).
CREAMY MUSHROOM GRAVY
You can use wheat flour to thicken this gravy if you like–I use rice flour so that folks who have gluten intolerance are able to eat it.
Yield: 3 cups
1/2 pound mushrooms, sliced
1/4 pound shiitake mushrooms, sliced
1 small onion, diced
4 cloves garlic, minced
1 pound soft tofu, pureed in a blender
1/4 cup nutritional yeast
1/4 cup white miso
2 teaspoons umeboshi vinegar, or to taste
2 teaspoons Bragg’s Liquid Aminos, or to taste
salt and pepper to taste
1 tablespoon olive oil
2 tablespoons minced fresh parsley (optional)
2 tablespoons rice flour dissolved in 1 cup water
1. Rinse and slice the mushrooms, then sauté in the olive oil adding the onion, garlic, and a little pinch of salt and pepper. Continue to sauté until the mushrooms begin to release water, turn down the heat and simmer until the mushrooms are very tender, another 10-15 minutes, add the nutritional yeast.
2. Meanwhile, puree the tofu with the miso and umeboshi vinegar and add to the mushrooms when they are tender, stir to combine.
3. Increase the heat until this mixture just begins to boil, whisk in the flour and water mixture and cook an additional 2-3 minutes.
4. Stir in the parsley, check seasoning, adding umeboshi vinegar, Liquid Aminos, salt and pepper as needed. Serve with pasta or grain dishes.