Mouth-Watering Stuffed Portabella Mushrooms Recipe
Welcome to my vegan stuffed portabella mushroom recipe! These mushrooms are a feast for the senses, with a delicious mixture of textures and flavors that will leave you feeling nourished and satisfied. As a vegan chef, I know how important it is to create meals that not only taste great but also promote better health. That’s why I created this savory recipe that’s packed with wholesome ingredients and is totally meat-free.
Why settle for boring meals when you can enjoy the bold flavors of culinary herbs and spices like garlic, ginger, and tamari soy sauce? With my vegan stuffed portabella mushrooms, you’ll never have to choose between taste and healthy eating. Every bite is loaded with satisfying goodness that will tantalize your taste buds and give your body the essential nutrients it needs.
Whether you’re a devoted vegan or just love trying new dishes, this recipe is perfect for anyone who wants to experience the rich flavor of stuffed mushrooms without compromising on their dietary choices. So why wait? Gather up your ingredients and let’s get cooking!
Why You’ll Love This Recipe
If you’re searching for a delicious and nutrient-packed vegan meal, this Vegan Stuffed Portobello Mushroom recipe is the perfect option for you. Not only is it incredibly easy to make, but its health benefits are hard to ignore. This recipe provides all the necessary nutrients, making it a well-rounded meal that you won’t want to miss.
But that’s not all you’ll love about this recipe. With its flavorful combination of ingredients, these stuffed mushroom caps have an amazing texture and taste that will undoubtedly leave your taste buds craving more!
One of the critical components that lend to its undeniable taste is the savory tamari soy sauce mixed with fresh garlic and ginger that enhances the flavor of the cauliflower florets, zucchini, carrots, and granny smith apples which are primary ingredients in the filling mixture. Additionally, firm tofu adds an authentic touch of creaminess and protein to the dish.
The large Portobello mushroom caps can be easily filled with this delicious spreadable mixture and are then baked in the oven until they’re perfectly melty inside and crispy on the outside. The results speak for itself; each bite you take is an experience in itself.
Moreover, being vegan doesn’t mean that one has to compromise on taste or nutrition. These stuffed mushrooms offer both so well that even non-vegans would enjoy them. You can serve them as a centerpiece or pair them with other dishes like quinoa salad or roasted vegetables for a balanced meal.
All in all, if you’re looking for a tried-and-true vegan recipe that’s healthy and tastes amazing, these Vegan Stuffed Portobello Mushrooms are sure to do the trick!
Ingredient List
The ingredients for this recipe are listed below. I recommend reading the entire recipe before starting, so you can visualize how the ingredients come together.
Here’s what you’ll need:
- 6 large Portobello mushrooms
- 1 small Zucchini, diced
- 1/2 head of Cauliflower florets, finely chopped
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 Carrot, finely chopped
- 1 Granny Smith apple, peeled and diced
- 1 Block of firm Tofu
- Tamari Soy Sauce
- Olive oil
Note: If you’re serving a larger group, you can easily double or triple the recipe. The stuffed mushrooms also make for excellent leftovers.
The Recipe How-To
Now that you have gathered all the ingredients, it’s time to bring this recipe to life. Trust me, once you make these vegan stuffed portabella mushrooms, it will quickly become a favorite in your household. So let’s get cooking!
Step 1: Preheat oven
Set your oven to 375°F (190°C) and proceed by wiping the portobello mushrooms clean using a damp towel. Remove and set aside the stems gently.
Step 2: Prep and chop the vegetables
Mince garlic cloves, dice carrots, and chop cauliflower florets, zucchini, and granny smith apples into small pieces.
Step 3: Crumble tofu
Use firm tofu for this recipe as it holds its shape during cooking without falling apart. Crumble tofu with a fork until you get small pieces similar to the size of minced meat.
Step 4: Sauté vegetables and tofu
Heat 1 tablespoon of olive oil over medium heat in a skillet, then add minced garlic cloves, diced carrots, chopped cauliflower florets, zucchini, and granny smith apples. Cook for about 5 minutes or until slightly browned.
Add crumbled tofu to the skillet and cook for an additional 2-3 minutes.
Step 5: Prepare mushroom caps
Using a spoon, scrape out the gills of each mushroom cap gently to create more space for stuffing. Brush both sides of the mushroom caps with a mixture of tamari soy sauce and olive oil.
Stuff each mushroom cap with about 1/3 cup of the vegetable-tofu mixture.
In a baking dish, place the stuffed mushrooms with their tops facing upwards. Drizzle balsamic vinegar over each mushroom cap.
Step 6: Bake stuffed mushrooms
Bake the stuffed mushrooms in your preheated oven for about 20 to 25 minutes or until they become tender and juicy.
Step 7: Serve hot and enjoy!
Once cooked, take out of the oven and let cool for a few minutes. Plate each stuffed portobello on top of a bed of baby spinach leaves or enjoy as is!
These vegan stuffed portabella mushrooms are truly delectable! They make an excellent snack, appetizer or even main course alongside quinoa or lentils. Enjoy every flavorful bite you take!
Substitutions and Variations
This versatile recipe allows for a range of substitutions and variations to suit your taste preferences or dietary restrictions. Here are some ideas to inspire creativity in the kitchen.
– Swap the cauliflower florets for broccoli florets or diced eggplant.
– Use yellow squash instead of zucchini to add variety to the dish.
– Substitute fresh ginger with ground ginger or omit it altogether for a milder flavor profile.
– If you can’t find portabella mushrooms, use cremini mushrooms as a delicious alternative.
– For a heartier filling, crumble tempeh or seitan instead of tofu.
– Add sweetness and crunch by using honeycrisp apples instead of granny smith apples.
– To make this dish gluten-free, use tamari soy sauce instead of regular soy sauce.
– Make it dairy-free by replacing any cheese toppings with vegan cheese or nutritional yeast.
These are just a few ideas to customize the dish and make it your own. Feel free to experiment with your favorite vegetables and spices to create unique and flavorful variations of this delicious vegan stuffed portabella mushroom recipe.
Serving and Pairing
Vegan stuffed portobello mushrooms are a versatile dish that can be enjoyed as an appetizer or a main course. These hearty and savory mushrooms pair well with a variety of other dishes. If you’re serving them as a main course, I recommend pairing them with a light salad or some steamed vegetables. The mushrooms themselves are quite filling, so you don’t want to overload the plate with too much food.
For an appetizer, you can serve the stuffed portobellos along with some dips and spreads such as hummus, spinach artichoke dip, or vegan cheese spread. This will provide your guests with an array of flavors to enjoy, and the stuffed mushrooms will be the perfect addition to the appetizer platter.
If you want to make a meal out of it, consider pairing these savory mushrooms with some quinoa salad or lentil soup. This combination will provide you with all the nutrients you need in one meal while still being satisfying and flavorful. Additionally, if you’re looking for something fancier, try pairing them with grilled vegetables or roasted potatoes. The flavor combinations are endless and always delightful.
One thing to keep in mind is that these stuffed portobello mushrooms are quite filling. So when it comes to serving sizes, one large mushroom may suffice for an individual person at your dining table if served as a main course. If it’s being served as part of an appetizer spread, two per plate should be enough. Finally, please keep any dietary restrictions in mind when selecting food pairings- preferably vegan or gluten-free options to ensure everyone’s enjoyment of the meal!
Make-Ahead, Storing and Reheating
Making these Vegan Stuffed Portabella Mushrooms in advance can save time, especially if you are preparing the dish for a special occasion or event. To do so, follow the recipe instructions up until baking and then cover the mushrooms with plastic wrap and store them in the fridge for up to 24 hours before baking. Doing this will allow the flavors to blend and develop, ensuring an even more delicious result.
Storing leftover stuffed mushrooms is simple enough, they can be stored in an airtight container in the refrigerator for up to three days. When reheating, simply transfer them onto a baking sheet lined with parchment paper and pop them into a preheated oven (around 350°F) for approximately 10-15 minutes or until heated through.
It’s important to note that if you do opt to make this dish ahead of time or store it unused in the refrigerator for any period of time, it may impact the texture of the mushrooms. The stuffing inside may become more moist, so you can cut down on any excess moisture by placing a paper towel underneath them while reheating or while storing them in the fridge.
These Vegan Stuffed Portabella Mushrooms are an ideal dish for busy evenings or weekend meal prep as they can be easily reheated and served alongside some tasty sides such as fresh bread or a mixed salad.
Tips for Perfect Results
Cooking vegan stuffed portobello mushrooms may be intimidating, but with these tips, you can make them perfectly. Here are some tips for a delicious and healthy meal:
1. Choose firm portobello mushrooms: Select “meaty” portobello mushrooms with thick gills to ensure they don’t get too mushy or watery during the cooking process. Wipe the mushrooms clean with a damp towel to avoid getting them too wet.
2. Use fresh ingredients: Use fresh vegetables and fruits for stuffing and top-quality olive oil and tamari soy sauce for seasoning.
3. Add variety: Experiment with different veggies and fruits as per your preference. Try adding some diced Granny Smith Apples, carrots, zucchini, cauliflower florets, or tofu along with the mushroom caps.
4. Season lightly: Don’t overdo it with the seasoning; a light touch of garlic cloves or ginger is sufficient to bring out the flavors of the filling.
5. Roast carefully: Roast at a low temperature (around 375°F) for about 20 minutes. Check every now and then to see if the liquid has accumulated inside and remove it so that the stuffed mushrooms don’t become too mushy.
6. Serve fresh: Serve as soon as possible after removing from the oven so that they stay hot and keep their shape.
By following these tips, you’re sure to get rave reviews from your guests about your delicious vegan stuffed portabella mushroom dish!
Bottom Line
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In conclusion, this vegan stuffed portobello mushroom recipe is a must-try for anyone looking to add some variety and creativity to their plant-based diet. With its flavorful combination of ingredients, it’s a wholesome and satisfying meal option that can be easily customized to fit anyone’s preferences.
Whether you’re a seasoned vegan, a newbie to plant-based eating or someone who simply wants to sneak in some extra veggies into your diet, this recipe is the perfect solution. So don’t hesitate to give it a try today and let these savory portobello mushrooms steal the show at your next dinner party.
Vegan Stuffed Portabella Mushrooms. Recipe
Ingredients
- 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
Instructions
- 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.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.