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Vegan Stuffed Portobello Mushrooms w/ Roasted Red Pepper Coulis

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★★★★★

5 from 3 reviews

Savory stuffed mushrooms served with bright red pepper coulis makes a beautiful main or appetizer. Vegan & Gluten-Free.

Ingredients

Scale

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

  1. Preheat oven to 350 degrees. Cut the pepper in two, and remove the stem. Scrape-out all seeds and all the stringy white flesh.
  2. Place face-down onto a baking sheet and roast until the skin is charred/burned, about 20 minutes.
  3. Remove from oven and let cool. Once cooled, peel off the skin and any black pieces.
  4. Blend with olive oil in a food processor, and season with salt and pepper as needed. Set aside.

Stuffed Mushrooms

  1. Preheat oven to 350 degrees.
  2. Wash and dry the mushrooms. Remove the caps and gently scrape-out the gills.
  3. 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.
  4. In the meantime, heat 1 tbsp of olive oil over medium heat and sauté the onion and garlic until onions are translucent.
  5. Add the walnuts, spinach, sage and thyme. Cook for a few minutes until spinach has wilted.
  6. Remove from heat and stir in the nutritional yeast, breadcrumbs, and vegetable broth. Season with salt and pepper, to taste. Set aside.
  7. 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.
  8. Add 1/8 of the filling to each mushroom cap, pressing it tightly together. Return to oven for 5 minutes.
  9. Serve with roasted red pepper coulis.

Find it online: https://vegangela.com/2010/11/16/stuffed-portobello-mushrooms/