• Gail Silverman aka g

Back From Break w/ Veggie Stuffed Mushrooms!


I know, I know I have been away so long...lets just think of it as a summer break! What can I say its too hot to cook, write or even think here in Florida in the summer, LOL! But I'm back and will try to post more than once every 4 months! Hey you know what they say, everything good in life is worth waiting for...

Anyway I came up with this recipe in early August, OK so I was cooking ...look lets all just stay in the moment here ok?!

These were awesome when I first made them, but when I made it again tonight and added the Pesto Cashew Cream and used eggplant instead of zucchini, it just took it to a whole other level.

This is another great dish full of healthy vegetables and funghi and you can make it vegan or vegetarian. I guarantee even meat eaters will love it!

Two large mushrooms with a hearty side salad like Garlicky Kale (see earlier blog), make a great meal or one mushroom makes a great appetizer or side.

And of course the playlist! Going classic once again!

CLICK TO PLAY

Shooting Star - Bad Company

Break on Through - The Doors

Ooh La La - Faces

Lost Woman - The Yardbirds

Mr. Soul - Buffalo Springfield

Where Eagles Have Been - Wolfmother

Purple Haze - Jimmy Hendrix

All My Life - Foo Fighters

The Weight - The Band

Sunshine of Your Love - Cream

Can't Find My Way - Blind Faith

Ingredients:

Stuffed Mushrooms:

6 large portobello mushrooms

3 TBSP Olive Oil

½ a large red onion

6 cloves garlic

1 small zucchini and/or ½ a medium eggplant

2 plum tomatoes

½ a regular red pepper or 4 mini peppers

1/3 cup regular or smoked julienned sun dried tomatoes

1 ½ tsp of Better than Bouillon (veg) or ½ veggie bouillon cube

1/8 cup water

Dried basil & oregano

Salt & pepper

Pesto Cashew Cream:

1/3 cup cashews (soak minimum 30 minutes)

2 heaping TBSP of Nutritional Yeast

1 tsp cider vinegar

2 tsp fresh lemon juice

2 TBSP of a quality jarred pesto sauce (to make it vegan substitute 2 TBSP Olive Oil, ½ cup fresh basil, salt and pepper)

Approx 1/8 cup water

Directions:

Mushrooms:

Lay mushrooms on a baking sheet lined with parchment paper. Lightly oil both sides if you have a brush great, otherwise you can just pour a little oil in your hand and rub it on (get your mind out of the gutter and wash your hands first :)). Sprinkle both sides with some dried basil, oregano and salt. Bake in oven at 375 for 10-15 minutes. You can do this while preparing the stuffing.

Stuffing:

Mince your garlic. Dice remaining vegetables in small pieces. Add 2 TBSP olive oil to a medium fry pan. Heat on medium high add garlic and cook till lightly browned. Remove with a slotted spoon and set aside. Add another TBSP of olive oil to pan, add onion and peppers, and sprinkle with more basil, oregano, ½ tsp of salt and a sprinkle of pepper. Cook 2-3 minutes till they start to soften. Add eggplant and/or zucchini, bouillon and water. Cook another 5 minutes or so till fairly soft. Add the fresh and the sundried tomatoes and add your garlic back in. Saute another 2 minutes, mixing as you go. Remove from heat. At this point your portobello’s should be ready. Remove from oven top with vegetable mixture.

PESTO CASHEW CREAM:

Soak cashews for a minimum of 30 minutes in cold water (you can put them to soak before you prep and cook and then make the cashew cream last). Add cashews and all other ingredients and half the water to blender. Blend on high till creamy. I like to go light with the water at first so it isn’t too thin, add more if needed. You want a nice medium thick creamy consistency, not runny!

Topping Options:

If you are using the Pesto Cashew Cream plate the mushrooms and top with about a TBSP of cashew cream (you can add more to taste or serve extra in a bowl on the side).

Melted Cheese (Vegan or regular) – Follow Your Heart Smoked Gouda for vegan, regular smoked gouda for cheese eaters. You can use any cheese you like actually! Layer the cheese on top of the stuffed mushroom and stick under the broiler for 1-2 minutes till melted.

Or eat them with no topping. These are so delicious you really can’t go wrong!

And you should know the drill by now, want more? Double everything, want less? Half it! But its also great left over. However I recommend storing them without topping and then reheating and adding the cream or melted cheese when you serve.

Just experiment, eat healthy, have fun and enjoy!


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