Monday, January 13, 2014

portabello mushrooms with broccoli stuffing, vegan & gluten free



The first time I made this I served it as a spread, and it was delicious. But I got to thinking it would be wonderful as a stuffing for portabello mushrooms. This recipe was perfect for Sunday lunch. My mushrooms were really big so this recipe was enough for only two.


2 portabello mushrooms, wiped clean and de stemmed. omit if making this for a dip
2 c chopped small broccoli
3 cloves garlic, chopped fine
1 stalk celery chopped fine, about a cup
1/2 serrano pepper, partially de seeded, really to taste OR 1/4 heaping tsp of chipolte chili powder
1/2 tsp salt
good pinch of ground pepper
1/2 tsp mustard powder
4 green onions, chopped, using the white and about half of the green part
1 tsp dijon mustard
2 TB veganaise
2 TB nutritional yeast
2 TB toasted pumpkin seeds
2 tsp balsamic vinegar

Parsley for garnish

In a little bit of oil, cook the broccoli, green onions, celery, garlic, chipolte chili or serrano pepper, mustard powder, salt, and pepper for about 3 minutes over medium high heat, until things begin to soften.


Let the mixture cool a bit and scrape into a food processor, add the rest of the ingredients and pulse until most of the seeds are broken up.

For a dip: put the mixture into a baking dish and bake at 425 for about 25-30 minutes.




For the portabella mushrooms: Brush the bottom of the mushrooms with olive oil and sprinkle with salt. Divide the mixture between them, and bake at 400 covered in foil for 15 minutes, remove the foil and continue to bake for another 10-12 minutes, until the mushroom is cooked through.



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