Best 2 Vegan Stuffed Portobello Mushroom With Red Onions And Dates Recipes

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS

Vegetarian Stuffed Portobello Mushrooms image

I love stuffed mushrooms and these vegetarian stuffed portobellos are packed with flavor.

Provided by Nikki Finger

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup water
⅛ cup dry red lentils
1 tablespoon olive oil, divided
8 baby portobello mushrooms, stemmed
½ cup finely diced onion
2 cloves garlic, finely diced
¾ cup shredded Cheddar cheese, divided
¼ cup crumbled feta cheese
⅛ cup shredded Parmesan cheese
¼ teaspoon dried parsley
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 5 to 7 minutes.
Heat 1 teaspoon oil in a skillet over medium-high heat. Saute mushrooms in the hot oil until softened and liquid starts to cook out, 5 to 10 minutes. Remove from heat and place into a baking dish, cap-side down.
Heat remaining oil in a small pan over medium-high heat. Add onion and garlic and cook until onion is transparent and garlic fragrant, about 5 minutes.
Combine lentils, onion-garlic mixture, 1/4 cup Cheddar cheese, feta cheese, Parmesan cheese, parsley, salt, and pepper in a bowl. Stir until well mixed.
Fill mushroom caps evenly with mixture and top with remaining Cheddar cheese.
Bake in the preheated oven until cheese is melted, 15 to 20 minutes. Serve.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 10 g, Cholesterol 43 mg, Fat 16.2 g, Fiber 3.1 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 423.5 mg, Sugar 2.8 g

VEGAN STUFFED PORTABELLA MUSHROOMS.

Vegan Stuffed Portabella Mushrooms. image

These stuffed mushrooms caps were a big hit not only among my vegan friends, but among the non-vegetarians. The recipe calls for ground almonds, but you can substitute with the mix of wheat germ and nutritional yeast.

Provided by CrazyCookingCamper

Categories Soy/Tofu

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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.