STUFFED PORTABELLA MUSHROOMS (RAW VEGAN)
This are such a quick & easy snack or meal to throw together. The ingredients look simple but the taste is amazing and sure to satisfy!
Provided by Mindelicious
Categories Onions
Time 15m
Yield 2 caps, 1 serving(s)
Number Of Ingredients 6
Steps:
- Wash & destem the mushrooms and place them stem side up on a plate.
- Mash up the avocado and mix in the onions, tomato, and salt. Spoon this into the mushroom caps.
- Pour Braggs lightly over each mushroom and around the plate so it soaks into the mushroom a bit. You can always add extras such as sprouts, more tomato, or olives. Enjoy!
VEGAN STUFFED PORTOBELLO MUSHROOMS
These vegan stuffed mushrooms are loaded with a wholesome spiced chickpea and vegetable filling and topped with vegan cheese- for a hearty appetizer, side, or light main! Plus, this stuffed portobello mushroom recipe is gluten-free, dairy-free, grain-free, and packed with flavor!
Provided by Michaela Vais
Categories Appetizer Side Dish
Time 35m
Number Of Ingredients 17
Steps:
- You can watch the video in the post for visual instructions.Preheat the oven to 360 F (180 C) and line a baking sheet with parchment paper.
- Remove the stems of the mushrooms and chop them into pieces. Set aside.
- Add the chickpeas to a bowl and mash them with a fork.
- Heat oil in a large skillet, add onion, pepper, and all spices. Stir to combine and cook for 3-4 minutes.
- Also, stir in garlic, mashed chickpeas, and walnuts.
- Next add the tomato paste, tamari, balsamic vinegar, and dairy-free milk. Stir to combine.
- Finally, add the chopped mushroom stems and stir. Cook for a few more minutes, then set aside.
- Place the portobello mushrooms on the lined baking sheet and fill each mushroom with the filling until there is no filling left.
- Bake in the oven for about 10 minutes, then add vegan cheese of choice (I used my vegan cheese sauce) and bake for a further 10 minutes. Garnish with fresh herbs and enjoy!
Nutrition Facts : Calories 231 kcal, Carbohydrate 23 g, Protein 9 g, Fat 13 g, SaturatedFat 2 g, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
VEGAN STUFFED PORTABELLA MUSHROOMS.
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.
Provided by CrazyCookingCamper
Categories Soy/Tofu
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 488.4, Fat 35.7, SaturatedFat 3.9, Sodium 1059, Carbohydrate 33, Fiber 9.6, Sugar 18.4, Protein 18.5
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS
I created this stuffed portobello recipe based on a culmination of several recipes I searched for on the internet. I was looking for something different that I could do with my favorite vegetables. This may be my new favorite food--I hope you enjoy!
Provided by Aimee Dorrell
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
- Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
- Cook on the preheated grill until tender, 7 to 8 minutes.
- While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
- Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!
Nutrition Facts : Calories 354.7 calories, Carbohydrate 14.5 g, Cholesterol 38.5 mg, Fat 24.1 g, Fiber 3.5 g, Protein 21 g, SaturatedFat 10.6 g, Sodium 672 mg, Sugar 5.6 g
STUFFED PORTABELLA MUSHROOMS
Categories Mushroom Appetizer Side Broil Vegetarian Quick & Easy Oscars Parmesan Spring Anniversary Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 5
Steps:
- Preheat broiler.
- In a small bowl stir together bread crumbs, Parmesan, parsley, and salt and pepper to taste. Cut off and discard mushroom stems. Put mushrooms, gill sides down, on a baking sheet and brush tops with 1/2 tablespoon oil. Broil mushrooms 2 to 3 inches from heat until golden, about 3 minutes. Turn mushrooms over and season with salt and pepper. Broil mushrooms 3 minutes more. Mound bread-crumb mixture onto mushroom centers and drizzle with remaining 1/2 tablespoon oil. Broil stuffed mushrooms until stuffing is golden brown, 1 to 2 minutes.
STUFFED MARINATED PORTABELLA MUSHROOMS
Steps:
- Make vinaigrette:
- In a very small saucepan boil Sherry until reduced by about half and let cool. In a bowl whisk together Sherry, balsamic vinegar, garlic, shallot, sugar, and salt and pepper to taste and add oils in a stream, whisking until emulsified. Whisk in herbs and reserve 1/4 cup vinaigrette for dressing mesclun. Transfer remaining vinaigrette to a large sealable plastic bag.
- Discard stems from mushrooms. Add mushrooms to bag and seal, pressing out excess air. Put bag in a bowl. Marinate mushrooms, chilled, turning bag once or twice, at least 30 minutes and up to 2 hours.
- Preheat oven to 350°F.
- Make stuffing:
- Finely chop onion and cut prosciutto into julienne strips. In a skillet cook onion in butter over moderately low heat, stirring, until soft and transfer to a bowl. Stir in prosciutto and remaining stuffing ingredients and salt and pepper to taste until combined well.
- Remove mushrooms from bag, letting excess vinaigrette drip off, and arrange mushrooms, gill sides up, in a 13- by 9- by 2-inch baking pan. Divide stuffing among mushrooms and press gently and evenly into caps. Pour water and Sherry around mushrooms and bake in middle of oven 20 to 25 minutes, or until stuffing is golden brown.
- In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste and divide among 4 plates. Transfer mushrooms with a slotted spatula to a cutting board and cut each crosswise into 4 or 5 pieces. Transfer a sliced mushroom to each plate and garnish with Parmesan curls.
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