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Thread: stuffed portabello mushroom caps

  1. #1
    Goddess foxytina_69's Avatar
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    Apr 2004
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    Thumbs up stuffed portabello mushroom caps

    they made these on the cooking show "everyday food" and i thought i would post it as they sounded delicious! (they ofcourse used cheese, but i substituted it for vegan cheese or nutritional yeast)

    4 portabello mushrooms caps
    2 cups raw spinach (washed and chopped)
    leek (only the white end, cutting off the roots)
    vegan cheese or nutritional yeast
    3 tbs olive oil
    3 tbs balsamic vinegar
    salt and pepper


    preheat oven to 450 degrees. place portabello mushroom caps on a greased baking sheet. drizzle the caps equally with olive oil and balsamic vinegar. season with salt and pepper, and place in oven for 10-15 minutes, until tender.

    chop the white part of the leek off, and slice it thiny, seperating the rings and placing into a bowl of cool water to rinse them off to get rid of any sand. (you may have to do this more than once). drain and pat dry. distribute leeks evenly over mushroom caps. top with fresh spinach, evenly distributing. sprinkle with nutritional yeast or shredded vegan cheese, seasoning with a little more salt and pepper, and placing them back into the oven for 10-12 minutes.

    yummmm.
    "you dont have to be tall to see the moon" - african proverb

  2. #2
    Eating Wildflower's Avatar
    Join Date
    Nov 2004
    Location
    Chicago
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    Default Re: stuffed portabello mushroom caps

    Yum! I make stuffed portabella mushrom caps all the time - but I use my outdoor grill (bbq). I season/marinate, then grill fin side down until soft, flip over, stuff and grill the bottom side until done and stuffing is melty.

    This recipe sounds great! I usually use Newman's light itallian dressing w/lemon to marinate, then stuff with bread crumb (crouton crumbs) and mashed tofu, that I mix with some more itallian dressing.

    Thanks Foxy Tina!

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