(MEATLESS MONDAYS/VEGAN RECIPES) Try these vegan stuffed portobello mushrooms for your next holiday party appetizer or as a main dish for this week’s Meatless Monday!
These juicy, savory portobello mushroom caps are stuffed with crushed pecans (as a sort of breadcrumb substitute), lightly sauteed celery, onion, garlic, bell pepper, garlic, a hint of ginger, and a few other natural ingredients that give it a beautifully rich, earthy flavor that pairs well with a simple side salad and side of brown rice.
Not only are they super easy to make, but they also look too inviting to resist! As always, happy eating! — Global Animal
Vegan Stuffed Portobello Mushrooms
Yield: 20-25 servings
- 16 oz. small/medium portobello or “baby bella” mushrooms (20-25, depending on size)
- 1 small onion, chopped well
- 1 small red bell pepper, chopped well
- 1 small stalk celery (green part only), sliced in half and then chopped fine
- 2 cloves garlic, minced
- 1/2″ slice fresh ginger, peeled and minced
- 1/2 c pecans, well crushed
- 1 Tbs olive oil
- 1 tsp soy sauce
- fresh ground black pepper to taste
- Heat the oven to 350. Line a baking sheet with parchment paper. Pop the stems out of the mushrooms and arrange the caps on the baking sheet.
- Chop the stems well and put them in a mixing bowl. Chop the rest of the veggies and add them to the bowl. Stir in the pecans.
- Heat a skillet on medium and add the oil. Add the contents of the bowl to the skillet and saute for about 4-5 minutes. Remove from heat and let cool slightly. Stir in the soy sauce and fresh black pepper to taste.
- Spoon filling into each mushroom cap. Bake for 15 minutes. If the mushrooms are sticking to the parchment, give them a gentle twist to loosen. Serve hot.
Recipe Courtesy of Eat Healthy, Eat Happy
More Eat Healthy, Eat Happy: http://eathealthyeathappy.com/vegan-stuffed-portobello-mushrooms-clean-gluten-free/