Stuffed portabella mushrooms
Updated: Jul 11, 2020
Portabella caps stuffed with goodness of veggies and cheese. Can take the lead role in your dinner party table. Vegan, gluten free.
Howdy folks! How are you all doing? It's been a long time, I know! I surely owe you an apology for not showing up since early June. You know the times when life punches you so hard that you fall flat on your face? Yeah, it was a time like that! And tell you what! I still have a quite vivid black eye from that jab!
But as you know, and everybody knows, one can’t stay down forever! Yes, you have to pick yourself up. Yes, you have to make lemonade out of the lemons life gave you. Even if they were in size of watermelons. You call it a ‘melonade’ then.
So here I am. And no, I’m not giving you the recipe of my melonade! That’s still locked in our family's iron-chest and we’re still working on the details!
Today’s post is about stuffed mushrooms. Usually stuffed mushrooms are small and served in the appetizer course. But if you use large portabella mushrooms, they can easily be an entrée. This recipe of mine was inspired by a stuffed clam dish (Quahog) very popular in Cape Cod. And I assure you, your seafood lover friends won’t find a reason to complain when they eat it!
Here is the recipe, guys.
About the dish :
Course – Entrée
Servings – 4
Difficulty level – Medium
Recipe type – Vegan, can be made gluten free if gluten free bread crumbs are used.
Does it keep –Should be eaten hot out of the oven.
What you need :
For the mushroom marinade
4 large portabella mushrooms
3 teaspoons garlic powder
1 teaspoon smoked paprika
¼ teaspoon black pepper
1 teaspoon dry oregano
2 teaspoons Dijon mustard
1.5 teaspoons olive or avocado oil
1 teaspoon balsamic vinegar
1.5 teaspoons vegan Worcestershire sauce
2 tablespoons water
For the stuffing
1 medium onion
3 medium to large baby bella or white button mushrooms
3 red or orange sweet peppers (or one medium bell pepper)
1 serrano or jalapeno pepper (Optional)
¼ teaspoons fennel seeds
1 teaspoon chopped fresh rosemary (or ½ teaspoon dry)
¼ cup dry cranberries or golden raisins
¾ cup bread crumbs (I used crumbled gluten free corn bread)
1 cup shredded vegan cheese (mozzarella or Colby jack)
2 to 4 tablespoons water or vegetable broth
Salt and pepper to taste
What you do :
1. Wipe the portabella mushrooms clean with a damp paper towel. If you want to wash them, wash them swiftly under running water so that they don't soak up water. Dab them with another paper towel to dry.
2. With a spoon, remove the gills and scoop out the stems. Keep the stems aside.
3. Mix all the ingredients for marinade in a small bowl. It will be like a thick paste.
4. Take 2 teaspoons of the marinade per mushroom cap and slather it on both sides. Let the mushrooms marinate for 20 – 30 minutes. You’ll have some marinade left. We’re gonna use that in the stuffing.
5. Pre-heat your oven to 400◦F / 200◦C / gas mark 6.
6. To make the stuffing, chop the mushroom stems you saved.
7. Also chop onion, peppers and the other mushrooms.
8. In a sauté pan add a little bit of water (or oil) and put on medium heat.
9. When the oil is hot, add the fennel seeds and the chopped veggies.
10. Sauté until the veggies are softened and slightly brown.
11. Add the left-over marinade to it. Add 1 tablespoon of water (or broth) and mix well.
12. Now add the cranberries or raisins. Add chopped rosemary and mix.
13. Next, add the cheese and bread crumbs. Stir well and turn the heat off. Keep stirring until the cheese is slightly melted.
14. You are looking for a consistency like chunky mashed potato here. If needed, you can add a little more water or broth, 1 tablespoon at a time.
15. Check the seasoning. Add salt and pepper if needed.
16. Now spoon in the stuffing inside the caps of portabella mushrooms. Do not skimp. You’re looking for quite a mound of stuffing per mushroom here.
17. Put the mushrooms on a cookie sheet lined with parchment paper. Bake for 15 minutes.
18. Garnish with fresh rosemary and serve hot.
Nutritional info per serving :
Calories – 196 Cal
Carbohydrate – 29 g
Protein – 4 g
Fat – 7 g
Saturated fat – 2 g
Sugar – 3 g
Sodium – 635 mg
Dietary fiber – 3 g
What goes well with it :
Vinegar based cole slaw
Steamed or lightly sautéed carrots
I say friends, give the usual lentil meatloaf, bean burger, or cauliflower steak a rest from playing the lead role in your next dinner party. Serve these bad boys and see how awed everybody gets! Because you know what? They are no less than ‘magic mushrooms’ after all!
Light, peace and avocados; from my heart to yours!
Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.
Ooh Roy says
7/11/2020, at 9.41 AM
As usual both interesting n FUN. It CAN be done on a non-vegan way though.. right? Keep making us slurp darling😍
7/11/2020, at 1.32 PM
Thank you Ooh! Yes, you can use ground meat or chopped shrimp in the filling if you want a 'non-vegan' version. You can also use regular cheese. The original dish I was inspired by was actually clams and sausage stuffed in a clam shell.