Supremely Stuffed Portobello Mushrooms
Supremely Stuffed Portobello Mushrooms
Serves 4
Vegan / Dairy Free
These stuffed portobello mushrooms are marvellously satisfying and quite impressive! Filled with a combination of rice, dried fruit, pine nuts, fresh basil and lemon zest and topped with a crispy layer of bread crumbs, they will make a beautiful, interesting and light main course. A simple salad, or some steamed veggies, would make the perfect accompaniment.
Ingredients
- For the mushrooms & marinade -
4 large portobello mushrooms
1tbsp olive oil
1tbsp soy sauce
1tbsp lemon juice
1tsp toasted sesame oil
1tsp vegetable bouillon powder
1tsp onion powder
4 slices of lemon
- For the stuffing -
1tsp vegetable bouillon powder
3 shallots, finely chopped
2 cloves of garlic, minced
40g raisins
40g dried apricots
25g pine nuts
125ml white wine
300g cooked short grain brown rice
100g cavolo nero or kale, de-stemmed & finely chopped
1tsp lemon zest
3tbsp fresh basil, finely chopped, & a few extra leaves for serving
- For the crust -
30g bread crumbs
1tsp nutritional yeast
1/2tsp onion powder
A pinch of salt
A few sprays of olive oil
Method
Preheat the oven at 200C.
Start by preparing the mushrooms. Brush or wipe them with a damp cloth. Cut off the stems and using a teaspoon, scrape off the gills. Place them in an ovenproof dish. Add the four lemon slices around them. In a small jug, mix all the marinade ingredients together with a whisk. Pour the marinade over the mushrooms and massage them so that they are well coated all over. Set aside.
For the stuffing, put a splash of water and the bouillon powder in a large frying pan over medium heat. Add the shallots and sauté for a couple of minutes. Add the garlic, the raisins, the apricots and the pine nuts and continue to cook for a couple of minutes. Mix in the wine and allow most of it to evaporate. Stir in the rice and the cavolo nero and mix well. Finally, add the lemon zest and the chopped basil.
For the crust, mix all the ingredients together in a small bowl.
To put together, spoon the stuffing generously over each mushroom, then distribute the crust mixture evenly. Spray them with a little olive oil and bake in the middle of the oven for 25 minutes. If you like them extra crispy, place them under the grill for one minute. Take out of the oven and allow to cool for a few minutes. Finely slice the reserved basil leaves, sprinkle, serve and enjoy!
