Stuff It! Your Guide to Stuffed Mushrooms
Put the 'fun' in fungi this National Stuffed Mushroom Day (February 1st!)
We love putting mushrooms on our weekly Menu - Check it out! (There's plenty for non-mushroom-lovers, too!)
For those of you don't already know, thick portobello mushrooms are an excellent vehicle for hearty fillings. They cook down into an umami flavor bomb all by themselves, and happily absorb additional seasoning as well, like soy sauce or a simple sprinkle of salt and pepper. Cleaning and preparing your mushrooms may seem intimidating for those who've never attempted it, but it's a very quick, approachable process; after which, you can fill your 'shrooms with just about anything your heart desires (or anything you want to clear out of your fridge or pantry!). Below is a handy guide for first-time mushroom-stuffers. Already a pro? Scroll down for a bonus recipe for your next stuffed mushroom adventure!
Most of your filling will end up just about anywhere but the inside of your mushroom if you pick up a carton of too-small, too-flimsy specimens. Shoot for caps that are at least two to three inches in diameter - keep in mind that they may shrink a little while cooking - and be sure that they're thick and sturdy enough to take on your filling, especially if you intend them to be portable or eaten sans silverware. Larger caps are perfect for entree-sized portions that both vegetarians and omnivores will crave come dinnertime.
Mushrooms are very absorbent, so many advise not to run them under water as it dilutes their flavor; instead wipe them down with a damp towel to remove any stray dust and dirt before moving forward with preparation. However, if you prefer to rinse your mushrooms thoroughly, be our guest! It won't "ruin" your lovely 'shrooms at all - just be sure to dry them thoroughly as well!
Trim the Stem
...but don't nix it entirely! After you remove the stem from your mushroom (it usually pops right off with your fingers, but you can use a knife if it's being stubborn) finely chop and add it to your filling mixture. It'll blend right in, echoing the savory flavors of your mushroom cap, and you'll feel good knowing that you avoided unnecessary food waste. Wahoo!
These plant-based stuffed mushrooms feature smoky roasted red pepper, greens, red beans and fluffy brown rice grits. Nutritional yeast has a cheese-like flavor - when combined with ground pecan is becomes similar in taste and texture to parmesan cheese while being totally dairy-free!
4 tsp. cooking oil
2 oz. green onion, chopped, with green and white parts separated
1 tbsp. Cajun seasoning (Tony Chachere's is a Southern standby)
2 oz. celery, diced
2 oz. roasted red pepper, diced
3/4 cup brown rice grits
1 1/4 cups water
2 portobello mushrooms
1/4 tsp kosher salt
2 cloves garlic, peeled and chopped
4 oz spinach, chopped
1/2 cup red beans, drained and rinsed
2 tbsp of vegan pecan "cheese"
- Place a saucepan over medium-high heat. Add 1 teaspoon cooking oil. Add onion whites and half of Cajun seasoning. Reduce heat to medium. Cook, stirring, until onion is translucent, 2-3 minutes.
- Stir in celery, roasted pepper and rice grits. •Add 1 1/4 cups water and bouillon cube. When water boils, reduce heat to low and cover. Simmer for 15 minutes. Taste and adjust seasoning as desired.
- Place mushrooms on a baking pan. Coat with 1 teaspoon cooking oil and season with remaining Cajun Seasoning and 1/4 teaspoon kosher salt. Roast mushroom in oven until tender, about 15 minutes.
- Place a skillet over medium-high heat. Add 2 teaspoons cooking oil and garlic. Cook until fragrant, 30-60 seconds Add spinach. Sauté until wilted, 1-2 minutes.
- Stir beans into spinach. Taste and adjust seasoning as desired.
- Stuff your mushroom with the spinach, beans and rice grits, or serve separate as desired. Top with Pecan “Cheese” and green onion. Enjoy!