Meatless Monday Recipe – Stuffed Portabello Mushrooms
My niece, Sarah, came up with the following recipe, which uses a modification of the sunflower seed pâté from theThirteen Moons cookbook. Truthfully, it was a booboo that turned into a great creation.
8 portabello mushrooms, grills and stems removed
1/3 cup balsamic vinegar
1/3 cup olive oil
2 cloves garlic, minced
Blend together vinegar, oil and garlic. Place mushrooms in large shallow glass dish. Pour marinade over mushrooms and set aside for at least 20 minutes.
1 cup ground sunflower seeds
½ cup flour (preferably non-wheat)
½ cup nutritional yeast
2 tsp dried parsley flakes
1¼ tsp dried basil
1 tsp dried sage
1/2 tsp kelp or sea salt
3 cloves garlic, minced
2 tbsp tamari
1 cup unpeeled, grated potato
1 cup finely diced onions
1/3 cup extra-virgin olive oil
1/2 cup goat cheese
In a bowl, mix sunflower seeds, flour, yeast, parsley, basil, sage and kelp. In small bowl, blend garlic and tamari, then add to dry ingredients. Mix thoroughly.
Rinse potato with water to remove excess starch. Squeeze dry and stir into sunflower mixture together with onions and oil.
Pack stuffing mixture in mushrooms being careful not to break them. If you have extra filling, place in a small baking dish and bake until firm. Use as filling for wraps.
Top mushrooms with spoon of goat cheese.
Grill in preheated 350 degree BBQ or oven. Cook for about 20 minutes.
Serves 6 -8.