Stuffed Portobello Appetizers — So Good, So Vegan!

Stuffed Portobello Appetizers — So Good, So Vegan!

If you’re having guests for New Years Eve, this Vegan Stuffed Mushrooms recipe is perfect. The author, Tara, and her husband, Nate, were transitioning to vegan as an experiment. Tara wanted to lose 30 pounds and at this point, she had lost 20 pounds in three months by eating vegan. There are many favorable comments about this recipe on their site, The recipe was chosen by The Institute for Integrative Nutrition as one of the 101 Healthy Holiday Recipes for 2011.

Tara’s Comments: I had some baby portobellos begging to be cooked. Because they perish so quickly, I didn’t want to delay. Many stuffed mushroom recipes call for cheese and butter, but I think these are delicious without. This is a great way to fancy up your fungi friends.

Nate’s Comments: It’s hard to determine who loves les champignons more, Tara or me. I was raised in northern Europe, where mushrooms proliferate like, well, like mushrooms. I had them in soups, in sauces, ladled over meats, you name it. So it was a wonderful surprise to come home from a busy day and find a plate of stuffed portabellos waiting for me. They were they perfectly seasoned and succulently tender. The dish was a winner. If you’re making these for your man, better fix about twenty of ’em.

Stuffed Baby Portobellos
1 1/2 lb. Baby Portobellos, the bigger the better, (or button mushrooms)
1 1/2 c. Fresh Whole Wheat Bread Crumbs
3 T. Extra Virgin Olive Oil
1 Medium Red Onion chopped
1 Garlic Clove pressed
3/4 t. Sea Salt
2 T. Fresh Parsley chopped
1/2 t. Basil

Preheat oven to 375 F.
Process about 2 slices of whole wheat bread in a food processor. You can use prepared bread crumbs, but whenever possible, I’d use fresh for sure. This makes about 1 1/2 cups of bread crumbs. It’s also a great way to use up the butts of your loaf bread. Set aside.
Remove stems from mushrooms and chop them up.
Brush one of the tablespoons of oil around in a 13 X 9 pan. Heat the rest of the oil in a pan over medium high heat.
Add garlic and onions and sauté for 7 minutes.
Stir in salt, and then bread crumbs, basil, and parsley.
Evenly distribute mixture to mushroom caps.
Bake for 30-45 minutes, depending on the size of your mushroom caps. Keep an eye out that they don’t get too brown.
Serve with a fresh salad, and enjoy!


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