Prep 30 mins
Cook 30 mins
These stuffed mushrooms caps were a big hit not only among my vegan friends, but among the non-vegetarians. The recipe calls for ground almonds, but you can substitute with the mix of wheat germ and nutritional yeast.
- 4 portabella mushrooms
- 2 granny smith apples, shredded
- 2 carrots, shredded
- 0.5 (15 ounce) package firm tofu, shredded
- 7 cremini mushrooms (or regular white button)
- 1 cup blanched almond
- 1 tablespoon fresh ginger, finely minced
- 3 -4 garlic cloves, finely minced
- 2 zucchini
- 1⁄2 cup cauliflower floret (optional)
- 4 tablespoons olive oil, divided
- 4 tablespoons tamari soy sauce
- 2 tablespoons herbes de provence
- Preheat oven to 400°F.
- Grind the almonds in the blender/food processor to create fine mix.
- Quarter the Cremini mushrooms. If they are too big cut them in 8.
- Cut zucchinis in half, and scrape out the pulp (use the spoon). Reserve the shells - you can stuff them and bake with the mushrooms.
- If using cauliflower, cut the florets in small pieces.
- Heat 3 tbsp of olive oil on the medium-high heat in a frying pan, add garlic, ginger, mushrooms and fry for 7-10 minutes, or until the mushrooms loose most of the liquid.
- Lower the heat to medium and add carrots, apples, zucchinis, cauliflower, mix well and let fry for 5-7 minutes, or until all the vegetables are tender.
- Add spices, tofu, and Tamari. Keep mixing until the tofu is thoroughly warm.
- Taste and adjust for seasoning.
- Add the almonds and stir the mixture. Now it should be easier to work with the filling.
- Let the filling cool; meanwhile cut the stems of the Portobellos and scrape of the gills (spoon works the best for this).
- Lightly oil the baking pan with the remaining olive oil.
- Stuff the Portobello cups and the zucchini shells with the stuffing, be generous :) Put them on the baking sheet and start the timer.
- The mushrooms come out best after 20-25 minutes of baking. Zucchinis would take as long as 40 minutes of baking.
- You could add some shredded vegan cheddar on top during the last 5 minutes of baking.
Delicious! I decided to use thyme and oregano instead of herbs de provence and since I'm not vegan topped with a tiny bit of parm and mozzarella. The only thing I would do different next time would be to do a finer grind on the almonds. The flavors all complimented each other, nothing was was too overpowering. Thanks for sharing the recipe.
I made these for my husband who is not vegan and not a big fan of mushrooms. He loved them! There are a lot of steps but it is worth it. Making them for Thanksgiving as an appetizer this year. We'll see how it goes. I made them using big portabella caps as the main dish and the only thing I added was some panko bread crumbs to compensate for not having enough almonds.