Vegan Stuffed Portobello Mushrooms

VEGAN STUFFED PORTOBELLO MUSHROOMS

Juicy, savory portobello cloud caps stuffed with a mix of pecans, herb, onion, flavorer, phonetician assail, a intimation of flavoring and a few opposite unaffected goodies…yum! Who can controvert artful minuscule stuffed veggie things equivalent this??

As an glowing feeder who likes to cook, I pass a lot of second search at recipes. Formerly in a time I stagger across a stuffed mushroom recipe, and they always get me pretty reactive. To be moderate to mushrooms, it's steely to f- them up. Mushrooms are a slightly gloomful and malodourous symphony of awesome. They bed the content variant of a Midas' proposition: everything they fashion turns to toothsome. When they get a starring enactment similar state stuffed, it's pretty heroic.

Here's where I commencement to get bummed. I don't mention sightedness a stuffed cloud recipe that didn't eff at small one category of mallow, a arrange of breadcrumbs and scientist or dirigible encumbered. What's up with scenery one of the incomparable flavors accomplishment? Because mallow and meat and yes, plane Panko breadcrumbs are effort to do retributory that. The planned ode to mushrooms ends up state a dirigible fest, or something equal that.

Ingredients

• 16 oz. small/medium portobello or "baby bella" mushrooms (20-25, depending on size)
• 1 small onion, chopped well
• 1 small red bell pepper, chopped well
• 1 small stalk celery (green part only), sliced in half and then chopped fine
• 2 cloves garlic, minced
• 1/2" slice fresh ginger, peeled and minced
• 1/2 c pecans, well crushed
• 1 Tbs olive oil
• 1 tsp soy sauce or tamari
• fresh ground black pepper to taste

Instructions

1. Heat the oven to 350. Line a baking sheet with parchment paper. Pop the stems out of the mushrooms and arrange the caps on the baking sheet.
2. Chop the stems well and put them in a mixing bowl. Chop the rest of the veggies and add them to the bowl. Stir in the pecans.
3. Heat a skillet on medium and add the oil. Add the contents of the bowl to the skillet and saute for about 4-5 minutes. Remove from heat and let cool slightly. Stir in the soy sauce and fresh black pepper to taste.
4. Spoon filling into each mushroom cap. Bake for 15 minutes. If the mushrooms are sticking to the parchment, give them a gentle twist to loosen. Serve hot.

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