Mushroom Stuffed Seitan Rolls With Basil Pesto Recipes
MUSHROOM-STUFFED SEITAN ROLLS WITH BASIL PESTO
Fragrant basil pesto accents these Seitan rolls stuffed with portobello mushrooms. Unlike similar recipes made with flank steak, which requires lengthy simmering to become tender, naturally tender Seitan only needs to be simmered long enough to absorb the surrounding flavors. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.
Provided by Sandi From CA
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub the Seitan on both sides with 1 tablespoon of the oil, the garlic, basil and salt and pepper to taste. Lay the slices out on a work surface.
- Heat 2 tablespoon of the oil in a medium skillet over medium heat. Add the mushroom strips and scallions and cook, stirring, until softened, about 2 minutes. Remove from heat.
- Divide the scallions and mushrooms among the Seitan pieces, arranging them on one long side of the scallions and mushrooms, and tie each roll securely at 1-inch intervals with kitchen twine.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the rolls and cook, turning carefully, until browned on all sides. Add the stock and bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 minutes.
- Transfer the Seitan rolls to a work surface or plate and remove the twine. Arrange on individual plates and surround each with a few spoonfuls of the pesto.
Nutrition Facts : Calories 123.8, Fat 10.6, SaturatedFat 1.4, Sodium 7.1, Carbohydrate 8, Fiber 4.4, Sugar 0.9, Protein 2.2
CHEESE AND PESTO-STUFFED MUSHROOMS
I love to make these! Especially for parties and potlucks, but then I usually make this recipe times at least 3, they disappear FAST!
Provided by Wildflour
Categories High In...
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375•.
- Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
- In a medium-size mixing bowl, combine cheeses and pesto,*reserving 1/4 cup parmesan cheese for later.
- Stuff the cheese-pesto mixture into the mushroom caps.
- Arrange the caps on a cookie sheet.
- Sprinkle the mushrooms with the reserved parmesan cheese.
- Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
- *Oryou can make lots of small ones if desired.
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