Name: Vegan Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 large portobello mushrooms, cleaned and gills removed.; 1 cup white onion, diced; 1 shallot, diced; 2 cloves garlic; 8 ounces mushrooms, diced; 2 teaspoons fresh rosemary, chopped; 1 cup cooked brown lentils (I used Trader Joes steamed, cooked lentils)

When I want savory, comfort food, I generally think about vegan stuffed mushrooms or Vegetable Strudel as the main course to plan my meal. What I love about portobello mushrooms is how meaty and versatile they are for cooking. Vegan stuffed mushrooms, for instance, are perfect for a weeknight meal or a holiday dinner.

Easily prepped ahead of time, vegan stuffed mushrooms can be made ahead of time and cooked when convenient. Regardless of the type of stuffing, my vegan stuffed mushrooms hold all the flavors inside their fabulous caps.

For this vegan stuffed mushroom recipe, however, I will provide you with a few options for stuffing to give you several meal options in one vegan stuffed mushroom recipe.

HOW TO SELECT THE BEST PORTOBELLO MUSHROOMS AT THE STORE

When shopping for portobello mushrooms, avoid any spots, which indicate the beginning of rot. Instead, look for caps that are firm and uniform in color. And, look for dry mushrooms, not ones that appear wet or slimy.

For example, I prefer lighter colored mushrooms, as opposed to darker ones, for a more delicate flavor. On the other hand, if you prefer a deeper earthy taste, look for darker mushrooms, but be careful or spots and texture.

Sometimes, a darker mushroom can appear dry, but it may actually be starting to get slimy, and no one likes slimy.

HOW TO STORE PORTOBELLO MUSHROOMS UNTIL YOU ARE READY TO USE THEM

Once you get the portobello mushrooms home, place in the refrigerator in the packaging. But, if you selected the mushrooms yourself, without packaging, do not leave in a plastic bag.

Plastic bags, for instance, break down the mushrooms causing them to smell and get slimy.

Again, to avoid the slime, place the portobello mushrooms in a paper bag, such as a lunch bag until ready to use. In fact, when you buy any mushrooms without packaging, you should always store them in a paper bag to prolong freshness.

Whatever you do, make sure you always cook portobello mushrooms before you freeze them, which will store for up to one month in the freezer. Then, when you wish to reheat the mushrooms, just make sure you thaw completely before reheating.

HOW AND WHY ARE THE GILLS REMOVED BEFORE GRILLING PORTOBELLO MUSHROOMS

In order to remove the gills, turn the cap over to the open side, and carefully remove the gills by scraping the gills with a small spoon. Then, make sure you use minimal water and a paper towel to pat dry.

Even though the gills are edible, I think they produce a yucky brown residue that makes a mess of your plate.

MANY STUFFING OPTIONS FOR VEGAN STUFFED MUSHROOM RECIPE

LENTIL STUFFING (PICTURED)

1 cup white onion, diced
1 shallot diced
2 cloves garlic, minced
8 ounces mushrooms, diced
2 teaspoons fresh rosemary, chopped
1 cup cooked brown lentils (or use Trader Joe’s pre-cooked steamed lentils)

VEGAN SAUSAGE STUFFING

1 cup white onion, diced
1 shallot diced
2 cloves garlic, minced
2 teaspoons fresh thyme, chopped
2 Field Roast Apple Sage Sausage, ground in a food processor, cooked

SPINACH RICE STUFFING

1 cup white onion, diced
1 shallot diced
2 cloves garlic, minced
1 cup cooked brown rice
8 ounces mushrooms, diced
2 cups fresh spinach

SAVORY POTATO STUFFING

1 cup white onion, diced
1 shallot diced
2 cloves garlic, minced
1 large baked potato, flesh removed and mashed
2 Tablespoons fresh parsley

Regardless of your stuffing choice, each stuffing recipe offers a different recipe for vegan stuffed mushrooms. For each recipe:

Saute diced onion, shallot, and garlic
Use a small amount of vegetable broth if the vegetables begin to stick
Add remaining vegetables and cook a few more minutes
Add cooked lentils, vegan sausage, or rice, or potatoes
Add herbs
Stir together until combined
Wait until cool to the touch in order to stuff the mushroom caps

PREPARING AND COOKING VEGAN STUFFED MUSHROOMS

Once the portobello mushrooms are cleaned and the gills are removed, I like to pre-bake the mushrooms to get some of the moisture out before I stuff them. First, line a baking sheet with a silicone baking mat or parchment paper. Next, place the mushrooms, opening down, on a baking sheet. Then, cook in a 300 degree preheated oven for 15 minutes.

When the portobello mushrooms are removed from the oven, remove the mushrooms and place them on a paper towel to cool and discard the juice on the pan. As soon as the portobello mushrooms are cooled, stuff each cap full, with whatever stuffing mixture you choose.

Now, you can either cook the vegan stuffed mushrooms immediately, or you can put in the refrigerator for up to a day before cooking.

SUGGESTIONS OF SIDE DISHES FOR VEGAN STUFFED MUSHROOMS

One idea to serve with vegan stuffed mushrooms is Butter Bean Mash with Easy & No-Chicken Gravy (pictured). Another idea is Vegan Mashed Potatoes Recipe.

OTHER IDEAS

4 servings