Mr. Foodie Call is away. What does this call for???
Mr. Foodie Call does not like mushrooms.
This is a tough one for this house for a couple of reasons:
1) I LOVE mushrooms (and so do two of my kids.)
2) MANY vegan and plant-based recipes use mushrooms. It is a lot easier when you can cook with mushrooms. Never mind the insane flavor that they add to foods, but the fancier fungi like shiitake and large portobellos can be cooked just right so that they take on a meat-like texture that people sometimes crave.
So, Mr. Foodie Call is away? Let’s make mushrooms.
Here is how the magic happens.
Modified from The China Study Cookbook
Stuffed Mini Portobellos
- 12 mini portobello mushrooms (I bought 2 packages of 6 at Trader Joe’s)
- Vegetable broth
- 2 garlic cloves, minced
- 1/2 onion, fine-chopped
- 1 stalk celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon Bragg’s liquid aminos (don’t freak. You can use soy sauce instead of liquid aminos.)
- 4 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 cup whole grain bread crumbs (either store-bought if you are pressed for time or make your own by pulsing day-old bread in the food processor a few times)
- Preheat oven to 350 degrees.
- Heat 2 tablespoons vegetable broth in a medium-sized skillet over medium heat. Add garlic, onion and celery and cook for 2-3 minutes or until onions are soft.
- Stir in 2 more tablespoons vegetable broth.
- Stir in remaining ingredients: thyme, aminos (or soy sauce), vinegar, honey, bread crumbs, and 2 more tablespoons vegetable broth.
- It should start to stick together at this point. If not, add more vegetable broth.
- Stuff each mini portobello and place on a prepared baking sheet.
- Bake for 25-30 minutes.
These could be placed on a bed of greens and served up as a meal or plated as an appetizer.
Or eaten straight from the pan. 🙂