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.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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