Wednesday, August 18, 2010

Stuffed Portobello Mushrooms

Last night I needed something heartier than a salad, and while perusing my other food blog, was tempted greatly by the crab & Boursin-stuffed portobellos I had made some months ago. I had two gorgeous portobello caps in the fridge, and some raw nut cheese I'd made from sunflower seeds and pine nuts.

There is nothing remotely crab-like in this recipe, but the nut cheese does give the filling a nice creaminess. I might try different recipes of nut cheeses in this. I am especially fond of some of the cashew cheeses I've made. Those are even creamier than this sunflower seed puree. This was delicious, though, and very satisfying. The nut cheese added a level of satiety that was wonderful.

Stuffed Portobello Mushrooms

  • 1 portobello mushroom
  • olive oil
  • 1/2 medium onion, diced finely
  • 1 carrot, grated
  • 1 stalk celery, diced finely
  • 1 clove garlic, smashed
  • sunflower seed/pine nut cheese*
  • thyme
  • salt
  • pepper
  • panko bread crumbs
  • vegan butter spread
  • paprika

  1. Preheat oven to 350.
  2. Clean the mushroom cap and scrape out the gills.

  3. Saute the onion in olive oil over medium-high heat until soft. Add the celery and carrots and let them soften, about 5 minutes.

  4. Add the garlic and thyme and saute for a minute.

  5. Scoop out about 2 T to 1/4 cup of the sunflower cheese mixture and add to the pan, breaking up with the spatula and stirring well so that it is incorporated into the mixture. Let cook down about 3 minutes or until it is a nice, soft mix.

  6. Scoop into the mushroom cap, packing down well.

  7. Mix the panko crumbs and paprika with 1 T vegan spread (I like Earth Balance) until it makes a mixture that resembles coarse crumbs.

  8. Top the mushroom with the bread crumb mixture, packing down well.

  9. Bake for 30 minutes.

Raw Sunflower Seed Cheese

  • 2 cups sunflower seeds
  • 1 cup pine nuts
  • juice of 1 lemon
  • 1/4 cup olive oil
  • 3 green onions, chopped
  • ½ tablespoon sea salt
  1. Wash/rinse the sunflower seeds very well and then soak in cool water for 6 hours.

  2. Rinse the seeds and let them dry in a colander for at least an hour. You may have to shake them from time to time to let more water out.

  3. In a food processor, process the sunflower seeds, salt and pine nuts until the mixture resembles a fine meal.

  4. Add the lemon juice and olive oil. Process again until smooth, scraping down the sides as needed. It will form a ball of dough as it moves around your processor.

  5. Process until smooth yet very thick. The longer it goes the creamier it will become.

  6. At the end add the chopped green onions and pulse a few times to incorporate them into the cheese.

  7. Let stand for 30 minutes, then refrigerate or use as a spread immediately.


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