We could all use some super stuffed portabella’s every now and then. These just hit the spot every time. Whenever people try to rub their steak remarks in my face, I just show them a picture of these and they are quiet. Why? Because they know these are a vegan contender. Juicy, meaty, delicious roasted mushrooms topped with a savory blend of browned onions and celery, raisins, quinoa, sweet potato, and mediterranean spices, then baked and topped with crunchy panko. You cannot go wrong serving up this dish to guests or treating yourself solo, as I love to do. Everyone will be calling you up asking “Hey, can you make those stuffed mushrooms again next time?”. They will also want the recipe. You know where to send them…BVK!
One cup of portabella mushrooms has only 35 calories, 11% of your daily fiber intake, is high in B vitamins pantothenic acid, niacin, riboflavin, thiamine, and folate, and rich in minerals like potassium, phosphorus, copper, and selenium. Any kind of mushroom is a great substitute for meat and there are so many ways you can cook them.
If you love portabella mushrooms then see my Sirloin Portabella.
Yields: 4-6 servings
- 4-6 large portabella caps, cut the stem in middle if it's protruding
- 2 cups cooked quinoa
- 1/2 boiled large sweet potato or 1 small with skin removed or 1 can rinsed and mashed black beans
- 1/3 cup pesto (can sub for 1/3 cup finely chopped basil and 1/4 cup olive oil then add to food processor with kale)
- 1/2 onion
- 2 stalks celery
- 1/4 cup chopped raisins
- 4 cloves grated garlic
- 1 cup kale
- 1/2 diced zucchini
- 4 tbsp parsley
- 1 tbsp each salt and pepper
- 1/2 tbsp chili flakes
- 4 tbsp panko
- optional; 1/2 cup vegan cheese shreds
Boil the quinoa or rice in 1 cup grain to 2 cups water, which will yield 2 cups. Bake the caps in the oven at 400F for 15 minutes on an oiled cookie sheet or wax/parchment paper. When you shut the heat off, leave them in there until stuffing time.
Make the pesto, or have the basil and olive oil ready.
Start frying the onion, chopped raisins, and celery in an oiled skillet on medium to high until golden. In the food processor (could also be done by hand if you can chop finely) chop the kale and parsley, and add the pesto (or the olive oil and chopped basil). Add that and the diced zucchini to the browned onion and celery mix and grate the garlic on top. Stir it up often and don't put the lid on as that will steam it. Once it's all sautéed well after 5 minutes let it cool to the side.
Mash the sweet potato with your hands, a fork, or a masher. In a large mixing bowl pour the quinoa on the bottom, then layer the sweet potato and fried vegetables on top, and blend it all together well. If you find some good vegan cheese shreds at your local market, they will boost the flavor. Put the oven on 350F. Take the mushrooms and make a big ball with the quinoa mixture and place on top, stuffing it in the cap generously. Bake for 25-30 minutes on an oiled sheet or wax paper.
Once the mushrooms are done sprinkle some of the panko on top, and drizzle with some olive oil and salt and pepper if preferred.
- Preparation time: 1 hour or less
- Cook time: 20 minutes
- Total time: 1.5 hours
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