Prep 12 mins
Cook 30 mins
These are delicious and no one was more surprised than I was, the confirmed carnivore—they satisfy that fifth 'umami' taste for savory, protein-rich foods. They are easy to make and, frankly, better than a lot of recipes I have that involve meat (!) This is an adaptation of a recipe I found online. It's vegan-friendly but also appeals to omnivores. If you want to jump-shift to vegetarian, top them with parmesan cheese rather than the nutritional yeast. These may be made up to 24 hours ahead.
- 24 brown button mushrooms
- 3 tablespoons olive oil
- 1⁄2 onion
- 1 stalk celery
- 3 garlic cloves
- 2 -3 tablespoons breadcrumbs
- 1⁄2 cup walnuts
- 1⁄2 cup tempeh or 1⁄2 cup tofu
- 1⁄2 cup vegetable broth
- 1⁄4 cup nutritional yeast
- salt or soy sauce
- 1 teaspoon lemon pepper
- 1 tablespoon dried parsley flakes
- 1 teaspoon poultry seasoning
- Remove the stems from the mushroom caps and chop them, along with the onions and celery.
- Put the garlic through a press and saute the garlic with the chopped vegetables.
- Chop the walnuts.
- Add the rest of the ingredients and pulse in a food processor.
- Adjust the texture with broth or breadcrumbs.
- Place the mushroom caps on a greased baking pan and sprinkle with salt.
- Stuff the caps and top with a sprinkle of nutritional yeast (or the Parmesan, if you're going vegetarian).
- Bake, uncovered at 350 for 30 minutes if at room temperature, 40, if chilled.
These were tasty and fairly easy to make. Thanks so much for sharing! :O)