Tuesday, September 3, 2013

stuffed portobello mushrooms

The never ending battle of wanting cheese, and not wanting cheese. I'm definitely fighting it today. Thinking about cheesy stuffed mushrooms is making me drool right now! But I don't want the dairy, and all the antibiotics and hormones that usually come with it. So, I am going to make some vegan cheesy stuffed portobello mushrooms that will make you drool. There isn't anything like the real thing, I'll agree with that, but sometimes, you might actually find something better!

This vegan cheese sauce was inspired by a few recipes I browsed through, and my vegan friend George, who is a genius in the kitchen.

It's best to make the cheese sauce ahead of time to let it set in the fridge. It can be kind of runny at first, but the cashews will expand if you give them a chance!

For the vegan cheese sauce
  • 2 cloves garlic
  • 1/4 tsp salt
  • 1 Tbsp olive oil
  • 2 Tbsp hemp seeds (optional)
  • 1/2 cup cashews
  • 1/2 cup water
  • 1 Tbsp lemon juice
  • 1/2 cup nutritional yeast
so, it looks kind of greenish in this pic, but really its yellow. 
 Put all ingredients except for the lemon juice and nutritional yeast in a blender. Blend until smooth, then add the last two ingredients. Transfer to a bowl and place in fridge to set, it doesn't take long, about 10 minutes will do!

Now for the greens
  • 2 cups finely chopped fresh spinach
  • 1 small head broccoli, finely chopped
  • 1 cup shredded zucchini

To prepare the mushrooms, rinse the tops and gently scoop out most of the gills. This will make more room to stuff the stuffing, and the more stuffing, the better. This recipe was perfect for 3 large portobello mushrooms. Set aside.

Is your vegan cheese sauce ready? It should be about yogurt consistency by now, or even a little thicker. Combine all of the cheese sauce with your veggies...

Now stuff 'em! I cooked mine on my gas grill because I don't have an oven, but an oven would work wonderfully. Just place on baking sheet and bake 400 degrees for about 30 min, or until mushrooms are cooked and filling is bubbling. If you are trying the grill method, they only take about ten minutes, but they don't get that nice crispiness on top. They still turned out fantastic! I served mine with quinoa.

these photos were taken before they were cooked, but they don't change too much.

Notes: If your cheese sauce seems too thick, or you just want it thinner, just add some more water. I went on the conservative side with the water for the recipe because you can't take it out!

If you are baking them in the oven, top with whole wheat bread crumbs for a crispy golden finish! Yum!

1 comment:

  1. SOOOOO AWESOME!!!! Cheese sauce!! Can't wait to try it babe!!! Charlie & I are chopping out dairy, crappy quality meat, most gluten & grains.... stoked to see more recipes!!!!! xoxo