Vegan Stuffed Portabella Mushrooms.

Submitted by CrazyCookingCamper

"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."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 4

ingredients

• 4 portabella mushrooms
• 2 granny smith apples, shredded
• 2 carrots, shredded
• 212.62 g package firm tofu, shredded
• 7 cremini mushrooms (or regular white button)
• 236.59 ml blanched almond
• 14.79 ml fresh ginger, finely minced
• 3-4 garlic cloves, finely minced
• 2 zucchini
• 118.29 ml cauliflower floret (optional)
• 59.16 ml olive oil, divided
• 59.16 ml tamari soy sauce
• 29.58 ml herbes de provence

directions

1. Preheat oven to 400°F.
2. Grind the almonds in the blender/food processor to create fine mix.
3. Quarter the Cremini mushrooms. If they are too big cut them in 8.
4. Cut zucchinis in half, and scrape out the pulp (use the spoon). Reserve the shells - you can stuff them and bake with the mushrooms.
5. If using cauliflower, cut the florets in small pieces.
6. 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.
7. 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.
8. Add spices, tofu, and Tamari. Keep mixing until the tofu is thoroughly warm.
9. Taste and adjust for seasoning.
10. Add the almonds and stir the mixture. Now it should be easier to work with the filling.
11. Let the filling cool; meanwhile cut the stems of the Portobellos and scrape of the gills (spoon works the best for this).
12. Lightly oil the baking pan with the remaining olive oil.
13. Stuff the Portobello cups and the zucchini shells with the stuffing, be generous :) Put them on the baking sheet and start the timer.
14. The mushrooms come out best after 20-25 minutes of baking. Zucchinis would take as long as 40 minutes of baking.
15. You could add some shredded vegan cheddar on top during the last 5 minutes of baking.

Reviews

[Lucky in Bayview]

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.

 

[ggtuch]

The best!

 

[lrc0901]

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.

 

[jeanninederr]

I am not vegan, but I have family who are. And enjoy many vegan dishes! I made this for an appetizer for an anniversary family dinner. DELISH! The Vegan and the Non Vegan will enjoy these shrooms!<br/>It does take some time, to prepare all the layers! I made the filling the night before. I omitted the cauliflower and cheese. And used Cremini mushrooms instead of portabellas. But otherwise followed the recipe exactly up to the seasoning. I added additional Tamari, and my herbs of choice were dried basil, thyme, and tarragon. I sprinkled additional minced blanched almonds on top and drizzled EVOO before baking. Put the oven on broil for the last minute, to brown the top and evaporate some liquid. Although some were soaking the remaining juices with their bread it was that good! The cremini's were perfect appetizer size. These shrooms are earthy, hearty, and delish I must say! Always nervous trying a new recipe for special occasion but this is a keeper!

 

[Wish I Could Cook]

I stuffed medium portabella caps and easily had enough filling for about 24. It was absolutely fabulous as an appetizer and I'll be making this often. In the future instead up chopping up some mushrooms for the stuffing mixture, I'm just going to use the stems from the mushrooms I'm going to stuff. Wouldn't change a thing in the recipe, except maybe instead of all the shredding, I'll just pulse a few times in the food processor. And I used almond meal instead of chopping my own almonds because that's what I had on hand. Worked great. I love this recipe!