Stuffed Portobellos

This is a Thanksgiving Recipe from Chef Chloe's blog. The photo isn't quite as pretty as hers, but that's okay because it was super delicious. I didn't have cooked rice and I didn't really have the time to cook some up, so I made quinoa instead. And I didn't have a can of lentils and didn't feel like cooking any, so I used a can of black beans instead. I didn't really matter that I made substitutions because it still tasted really good. This is the type of recipe that can't really be "broken". You can make substitutions and it will still taste good. These mushrooms were really filling and they make a great main course. 

I had thought about making these for tomorrow's Thanksgiving potluck feast with my friends, but there will be 9 of us, and that's a lot of portobellos! Instead I'm going to make stuffed criminis. If you still don't know what to make for Thanksgiving tomorrow, I highly recommend these - vegans and omnivores alike will love them!


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Vegan Thanksgiving: Stuffed Mushrooms

I'm often asked what vegans eat for Thanksgiving and my answer is always "food". Thanksgiving does not have to be about a dead turkey. There are so many wonderful "side dishes" that a vegan can eat like royalty on this holiday. And I use the term "side dishes"with hesitation, because it usually refers to the food that sits next to the meat on the plate. Since vegetables and grains are just as important - if not more so - than protein, I think all dishes deserve equal attention.

Just like brussels sprouts, I used to really dislike mushrooms. I think it's because the only ones that were ever brought into my house while I was growing up were the canned variety. Canned mushrooms are gross. But I really, really love mushrooms now and I make them all the time.

Stuffed mushrooms are super easy to make. I'm not sure what goes into the non-vegan variety, but I think it's sausage. (Or is it crab meat?) But meat is not needed to make a stuffed mushroom. I simply use the mushroom stems! This recipe is my own creation, and I've never, ever measured any of the ingredients or written anything down. I'll do my best to tell you how to make it. Just adjust the ingredients to your liking.

Start with about 16 large mushrooms. The larger the better, because they will shrink when cooked. Clean them and remove the stems. Chop the stems up into tiny pieces and sauté them together with a few cloves of minced garlic until everything is soft and fragrant. Add breadcrumbs to the mixture, mixing in a a little olive oil if it's too dry. Add salt and pepper to taste. Stuff the mushrooms with the mixture and bake in the oven at 375 for 20 - 30 minutes, until they're tender. These area always a hit at gatherings!

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Garden Tahini Rolls with Stuffed Mushrooms

I hope everyone enjoyed the long holiday weekend! I decided to take a few days off from blogging because I needed a little rest and relaxation. I get so busy that I find I need to schedule down time, and then I need to make sure I stick to my schedule! Taking time to relax is just as important as eating a health diet, so make sure you're getting a good balance of food, rest and play!

The summer weather has hit here in New Jersey. It's far too hot to cook, so I've been preparing more raw meals. I'm not a hot weather person, and eating raw helps me keep cool. The heat tends to drain my energy, but raw foods increases my energy, so eating this way also helps me keep balanced.

This meal is from The Art of Raw Living Food by Doreen Virtue and Jenny Ross. I saw the book at my friend Donna's house and the recipes looked really good, so I bought a copy. Making raw food like this does require some forethought and preparation. I had to dehydrate quite a bit of the components ahead of time. I'm good at planning ahead though, so I made list of several raw meals I wanted to make and I did my shopping all in one go.


These are supposed to be rolls that look similar to sushi, but I couldn't get the wrapper to roll up properly. I think they came out too thin, so the next time I make them I'm going to spread them out thicker and fill less dehydrator trays. They were still super delicious though!

The wrap is made with zucchini and flax, and it's stuff full of tahini sauce and shredded veggies. It's served with a red pepper sauce, and I topped them with dehydrated crispy tomatoes. I also made mushrooms which are stuffed with a creamy pesto and topped with dried cherry tomatoes. This meal was so flavorful and filling. When I eat like this I wonder why I ever bother to cook!

Another bonus to making raw food is that there's usually leftover components that will keep in the fridge for a few days. I had plenty of sauce, tomatoes, and zucchini wraps left over to make several more meals with, so don't be surprised if you see them again in upcoming posts!



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