Vegan MoFo #16 – It might seem weird, but in all my years as a vegan, I’ve never made stuffed mushrooms. There’s no particular reason, as I love mushrooms and especially the earthy, hardiness of portabellos. I just never got around to it. However this week, I bought a large box of “baby bellas”, so last night, I figured what better time than to make some stuffed portobello mushrooms!
I improvised this recipe with items that I had on hand, and I was very happy with the results. When I normally improvise a recipe, I forget to keep track of amounts and times, but I was very diligent this time and glad that I can share my recipe as a result (not to mention being able to make it again in a snap). I served the mushrooms alongside fresh red pepper (capsicum) coulis. The colors are beautiful and the sweetness of the pepper compliments the savory mushrooms.
Note on these Stuffed Portobello Mushrooms
This makes 8 small Portobello mushrooms, but would be perfect for 2 large (regular) ones as well. I noticed that the caps do shrink quite a bit after they’re initially cooked – by about 1/3 or so. Keep that in mind when selecting your mushrooms and deciding how much of the mixture you’ll need. The smaller-sized mushrooms would also make great appetizers or cocktail-party nibbles.
Vegan Stuffed Portobello Mushrooms w/ Roasted Red Pepper Coulis
Savory stuffed mushrooms served with bright red pepper coulis makes a beautiful main or appetizer. Vegan & Gluten-Free.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hour 5 mins
- Yield: 2 mains, 8 apps 1x
- Category: Main, Side, Appetizer, Entree
Ingredients
Stuffed Mushrooms
- 8 baby Portobello mushrooms or 2 large ones
- 4 tbsp olive oil
- 8 tsp tamari
- 1 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 cup walnuts, chopped
- 1/2 cup spinach, chopped and tightly packed
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1 tbsp nutritional yeast
- 1/4 cup vegan breadcrumbs (gluten-free, as required)
- 1/8 cup vegetable broth (or water)
- salt + pepper, to taste
Roasted Red Pepper Coulis
- 1 red capsicum (red bell pepper)
- 4 tbsp olive oil
- salt & pepper
Instructions
Roasted Red Pepper Coulis
- Preheat oven to 350 degrees. Cut the pepper in two, and remove the stem. Scrape-out all seeds and all the stringy white flesh.
- Place face-down onto a baking sheet and roast until the skin is charred/burned, about 20 minutes.
- Remove from oven and let cool. Once cooled, peel off the skin and any black pieces.
- Blend with olive oil in a food processor, and season with salt and pepper as needed. Set aside.
Stuffed Mushrooms
- Preheat oven to 350 degrees.
- Wash and dry the mushrooms. Remove the caps and gently scrape-out the gills.
- In a shallow dish, mix 4 the olive oil and tamari. Add the mushrooms and brush/spoon the mixture onto the mushrooms. Let marinate for 20 minutes.
- In the meantime, heat 1 tbsp of olive oil over medium heat and sauté the onion and garlic until onions are translucent.
- Add the walnuts, spinach, sage and thyme. Cook for a few minutes until spinach has wilted.
- Remove from heat and stir in the nutritional yeast, breadcrumbs, and vegetable broth. Season with salt and pepper, to taste. Set aside.
- Spray/brush baking sheet with oil (Don’t skip this step or else the mushroom caps will stick and be very difficult to remove. Trust me!) Place mushrooms on baking sheet and bake for 15 minutes. Remove the mushrooms from the oven, but leave the oven on.
- Add 1/8 of the filling to each mushroom cap, pressing it tightly together. Return to oven for 5 minutes.
- Serve with roasted red pepper coulis.
