I actually made a tasty dish - I mean really tasty. I think my cooking skills are improving!
Stuffed Giant Portabella Mushrooms - Vegan Style :D
baby brown pearl mushrooms - I like them because they have a nutty flavor (total about 8 oz)
chop in the processor until they are sawdust-like, turn out into a large bowl for mixing
leeks - I had 3, 5-inch stalks that I cut in thirds (total about 3 TBS)
fresh green peas (total about 1/2 to 3/4 Cup)
chop these in the processor as well, but not as fine as the mushrooms
add to the bowl with the mushrooms
add minced garlic to the bowl to taste (I use a good heaping spoonful)
add a TBS or two of Panko Japanese style bread crumbs (just enough to give a little binding)
moisten this mixture with Pacific Natural Organic vegetable broth, a little at a time, stirring into the mixture, until it has a paste-like consistency, but not thin.
I also added just a tsp or so of tamari sauce. If I had some traditional fall spices like sage, rosemary and thyme, I would have skipped the tamari and used them. You might like a little lemon juice.
Put giant portabella caps in a baking dish, top down, cup up. This recipe makes enough for 3 or 4.
With a large spoon, or just your hands, scoop a bit of the veggie mixture and make a pattie to top the caps.
Top the stuffed caps with a sprinkling of bread crumbs.
Drizzle a bit of tamari sauce in the baking dish around the caps, to keep caps from sticking.
Bake in a 350 degree oven for 30 minutes.
I served with a side of Lundberg Jubilee Blend of Whole Grain Brown Rice made with 1/2 water and 1/2 veg broth.
I'm sure some talented cooks could whip this into a Thanksgiving style stuffing to be baked in a squash.
Enjoy!
Onward <3
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