Monday, May 31, 2010

Vegan Stuffed Mushrooms

Basically, I live on mushrooms.  Tons of mushrooms do I ingest; I'm not quite sure I could love them more.  Maybe there's some mushroom overload disease I can develop because of my mass consumption, but hopefully not. As fortune would have it, I had some baby portobellos begging to be cooked up. 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 Two Cents: 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.  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.  Not only were they perfectly seasoned and succulently tender, but I could have sworn I tasted an almost bacon-like flavor in the mushrooms. (Maybe one of you chemists out there can explain that one....) Anyway, 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 right 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!

30 comments:

Anja said...

Lovely recipe, will make these tonight. And thanks, Nate, for your advise about the amount :-) Will get some more.

Meg said...

These sound amazing! I might just have to make them tonight.

I just stumbled onto your blog and LOVE it. I'm a vegetarian just starting to transition to veganism, and I'm always on the lookout for great recipes. Thank you so much for sharing!

Meg said...

By the way, I did make these this evening (minus the parsley because I'm not a fan) and they were killer! I did post your recipe on my blog, and made sure to note (with a link) where I got the original idea. Thank you so much for sharing such a stellar recipe!!
meg @ mycookingaddiction.com

Vegan Piggy said...

I'm so glad you liked them. And of course thanks for sharing the recipe too! I'm a new vegan, so I'm learning new recipes just like you. Thank you for your very kind words about my blog. Glad to know someone is reading it :)

Angela said...

Just made these today for lunch - yummo!! I thought I would never have a stuffed mushroom again since going vegan - thank you!

Christine said...

Hi Tara and Nate,
VitalJuice.com is launching a new recipes edition and we'd love to feature this recipe! Please email me at intern@vitaljuice.com for more information!

Best,
Christine

Anonymous said...

I am going to try these as an appetizer for Thanksgiving. I have been vegetarian since May and totally vegan since August and I troll the internet looking for recipes!! These sound awesome and I can't wait to try them!

Anonymous said...

The recipe doesn't say when to add the chopped mushroom stems. I improvised and added them to the onions and garlic.

Erik said...

Bacon is disgusting. I sure hope mine doesn't taste like bacon. Also, if I am making these for my woman, how many do you suggest i make?

Erik said...

Also, I don't consider, in the case of Nate, eating bacon to be "open-minded". That is just ridiculous, and it is that mentality that continues to promote animal abuse and factory farming.

Nate said...

Erik,
My open-mindedness obviously offended you, which is regrettable. For what it's worth, the profile doesn't reflect the fact that I'm totally vegan now and haven't bought anything even remotely resembling bacon in months. But that said, I don't judge anyone, carnivore or otherwise, who is trying to make better food choices but hasn't fully transitioned yet from a lifetime of eating a certain way. People need encouragement, not criticism, if they are to accept that vegans are kind, reasonable people worth emulating (and not the self-righteous food snobs they are stereotyped to be.) You might keep that in mind. -Nate

Barb said...

This recipe is totally awesome! My husband and I recently started eating more vegetable in order to have a more healthy lifestyle. We recently watched "Food Inc." and have a much different outlook on the food we chose to purchase. Thank you so much for a wonderfully simple appetizer!

Kari said...

Thanks for posting this recipe, I'm excited to try it! I, too, am a huuuuge fan of mushrooms. Can't really get enough. If you haven't tried it yet, look up 'mushroom sarnie' recipes. It's the most fantastic mushroom sandwich I have ever eaten (most recipes aren't written for vegans, but the only substitution is for vegan margarine).

Also, well-put response, Nate. :)

sally said...

This sounds delicious!
If you are looking for other ideas, stuffing them with quinoa is good too. I tend to add vegan boullion, garlic and celery/greens in with the quinoa and once the quinoa is done, stuff them in the mushrooms and pop in the oven for 15 minutes.

Anonymous said...

Yum yum yum! Love mushrooms, love them stuffed, loved your stuffed mushrooms!!

Rare Tee said...

Looks Yummy! I will being trying this recipe! I'm also a vegan and I'm always looking for recipes! Thanks for this one! I also write a blog that includes some vegan recipes http://raretee.wordpress.com/category/recipes/
Ill be making this tonight for some guest! Thanks!

Jodi said...

Awesome - tried these last night. Delicious and my non-vegan husband loved them too!

Anonymous said...

My husband and I became vegans overnight after reading Forks over Knives, Reversing Heart Disease and The China Study. I's been 3 weeks and we've each lost over 12 lbs, but more then that we feel great. I've done the Daniel fast in the past and it seemed difficult, for some reason this has been an easy transition. An I'm learning so much :) Well Grilled Veggies and Couscous last night, Veggie Burgers and Tara's yummy sounding stuffed mushrooms tonight!!! Thank you

Food critic without the title said...

HI! So I searched on the web for "vegan stuffed mushrooms" and this came up. I am not a vegan but I had friends in town who were and I have to say that I didn't think it was going to that great without cheese or shrimp (my usual stuffed mushrooms include both). But I trusted you guys plus I read the comments and WOW! Made them again later that night. This was amazing. I even posted it on my blog (which I am currently writing up now)- I gave you the credit you guys deserve and thanks for the recipe! It truly was fantastic!

Anonymous said...

I would love to make these the day before thanksgiving and just bake right before eating. Has anyone made these ahead?

Anonymous said...

I made these today for lunch and they were delicious! My better half said he could eat them all day long! Thanks for the recipe!!

Tiffany Youngren said...

I found this recipe on the Integrative Nutrition site's 101 Healthy Holiday Recipes, and I absolutely can't wait to try it!!

Great pix, too :D

Heather said...

I typed in Vegan Stuffed Mushrooms and this popped up. This recipe sounds delicious and I can't wait to try it.

I have been a Vegan now for over a year and love it. I watched a PETA video on KFC and how they abuse their chickens. I couldn't help but sob uncontrollably after seeing it. I looked at my other half and said I am never eating meat again. I did the 30 day pledge to veg and haven't looked back. I lost 30 pounds in the first few months.

My passion is animals. I don't judge or preach to people about their way of living. I have made some really good Vegan dishes and my son who still eats meat didn't know the difference.

I hope everyone who has transitioned to this wonderful lifestyle is successful and healthy.

Happy New Year!!
Heather

yaga said...

I put the stems in the food processor with the bread, just added the oil, salt and some dried herbs, a spoonfull of mustard, some rice milk and vegetable butter. yuuum! :o)

Herbivorious said...

My boyfriend made this for me last night (Valentine's day treat!) and it was AMAZING!!!! Thank you for the recipe! He also added a balsamic glaze while the mushrooms were baking which added that extra special tang!

Erin said...

I am not Vegan. I don't really ever intend to become Vegan. However, I have recently started dating a Vegan and he's opened my eyes to cooking without animal products, so I've been trying to incorporate new ideas in my cooking (so that I can cook for HIM for a change, instead of the other way around). I stumbled across this recipe and tried it immediately. Even though I only had Italian bread crumbs handy (which unfortunately were not vegan), I LOVED these babies! I incorporated chopped cashews as well. Once I remedy the bread crumb issue I will definitely be making these for my man. Thank you!

Anonymous said...

Use this recipe as is or substitute. mmm. yum. perfectly measured and feeds about 8 as an appetizer. Plan on time for prep with the mushrooms.

I used panko and ground nuts instead of bread. worked well. I could also see ground brown rice. either way - i found parsley tossed on the serving dish helped add color as did a dash of balsamic to add zing.

Stacey DT said...

Made these twice now... a new favorite for the hubs and me:) SO GOOD.

Shaun said...

Hey, a friend of mine linked this on her Facebook after making it herself, and since my wife and I are currently trying to go vegetarian at the moment, I was thrilled to come across a new recipe.

I cooked these myself tonight and they were delicious.

Thank you for giving me something else to add to my regular non-meat meals.

Lakshmi said...

Wonderful recipe, I added few green peppers to spice it up . Thank you for posting it