This is a savory, mouth-watering recipe for anyone who likes mushrooms and a more ‘meaty’ taste – as opposed to a sweet pineapple curry, for example. These mushrooms freeze very well and should be served hot because cold mushrooms take on a chewier texture that can be mildly unappetizing.
<p><br>You can eat the stuffed mushrooms as they are or on top of a burger bun/brioche/coriander bread (the recipe for which is also in this book). I like to serve mine on a bed of baby spinach, leafy greens, and arugula/rocket.
4portobello mushrooms 4 very large, stalks removed and chopped
4tablespoonsolive oil, or olive oil cooking spray
1yellow or red onion
3/4cupmushrooms, any kind
1teaspoonfresh thyme leaves
1pieceof day-old sourdough bread, crumbled into breadcrumbs, or use a handful of pine nuts or a scant handful of hard tofu, crumbled
Heat the grill to medium. Cut the large stalks or stems off the portobello mushrooms. Set aside to use later. Spray or sprinkle the portobello mushrooms with some frying oil on both sides, sprinkling on some seasoning, and then and grill for about 3 minutes on high heat, then flip them over and grill the other side. If you don't have a grill or tabletop grill (like the George Foreman brand) then you can alternatively fry it in a pan.
Meanwhile, chop the onion finely. Chop the mushrooms, including the portobello stems. Chop the walnuts and put them in a small pan on medium-low heat to toast. Crush or press the garlic clove.
Take a frying pan, turn on medium heat, and put in 2 tablespoons olive oil with the onion. Sautée until translucent and soft. Add the chopped up mushrooms - this includes the portobello mushroom stalks you've chopped up - and a bit of salt. Sautée until the mushroom mixture is a light golden brownish-black.
Add the pressed garlic, smoked paprika, and thyme. Stir for a minute, then stir in the breadcrumbs (or the tofu/pine nut alternatives) and walnuts. Stir for 1 minute.
Spoon the mix into the middles of the portobello mushrooms and pack down to fill the cavities. Grill again, for another 5 minutes.
Serve hot with roasted vegetables, steamed/baked potatoes, or on a bed of lettuce. Sprinkle nut cheese (see our other recipe) atop to serve if you're like.
Storage Time:Up to 3 days in the fridge or 2 months in the freezerSuitable Diets: Gluten-Free, Vegan, Vegetarian, Paleo, Low-Sugar