Vegan Stuffed Portobello Mushroom With Red Onions And Dates Recipes

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VEGETARIAN STUFFED PORTOBELLO MUSHROOMS



Vegetarian Stuffed Portobello Mushrooms image

I love stuffed mushrooms and these vegetarian stuffed portobellos are packed with flavor.

Provided by Nikki Finger

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 55m

Yield 4

Number Of Ingredients 11

½ cup water
⅛ cup dry red lentils
1 tablespoon olive oil, divided
8 baby portobello mushrooms, stemmed
½ cup finely diced onion
2 cloves garlic, finely diced
¾ cup shredded Cheddar cheese, divided
¼ cup crumbled feta cheese
⅛ cup shredded Parmesan cheese
¼ teaspoon dried parsley
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 5 to 7 minutes.
  • Heat 1 teaspoon oil in a skillet over medium-high heat. Saute mushrooms in the hot oil until softened and liquid starts to cook out, 5 to 10 minutes. Remove from heat and place into a baking dish, cap-side down.
  • Heat remaining oil in a small pan over medium-high heat. Add onion and garlic and cook until onion is transparent and garlic fragrant, about 5 minutes.
  • Combine lentils, onion-garlic mixture, 1/4 cup Cheddar cheese, feta cheese, Parmesan cheese, parsley, salt, and pepper in a bowl. Stir until well mixed.
  • Fill mushroom caps evenly with mixture and top with remaining Cheddar cheese.
  • Bake in the preheated oven until cheese is melted, 15 to 20 minutes. Serve.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 10 g, Cholesterol 43 mg, Fat 16.2 g, Fiber 3.1 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 423.5 mg, Sugar 2.8 g

VEGAN STUFFED PORTABELLA MUSHROOMS.



Vegan Stuffed Portabella Mushrooms. image

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

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

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

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