Stuffed Portabello Mushrooms

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Recipe submitted by Em surefire@enterprise.ca

Stuffed Portabello Mushrooms

Ingredients (use vegan versions):

2 teaspoon olive (preferably extra virgin)
1 carrot, peeled and finely diced
1 medium onion, finely diced
1/4 green pepper, finely diced
1 clove garlic, minced
1 teaspoon basil
1 teaspoon oregano
1 cup cooked brown rice
Salt and pepper to taste
4 medium Portabello mushrooms

Directions:

Heat 1 tsp. olive oil in nonstick pan over medium heat. Add carrot, onion, green pepper and garlic. Saute until crisp-tender. Stir in basil and oregano.

Remove from heat and combine with rice. Add salt and pepper to taste.

Remove stems from mushrooms. Place mushrooms in lightly oiled casserole dish, stem side up. Top with rice mixture, packing down slightly. Brush lightly with remaining 1 tsp.olive oil.

Bake at 400 degrees for 20 minutes.

This recipe can be easily doubled to serve four as a main course or eight as an appetizer.

Serves: 2

Wonderful, wonderful, wonderful!!! I made these for a little Halloween party and they were a big hit! Thanks..

Archived comment by: jefe

We had these for lunch and they were very good! They make a good, light meal as well as an appetizer. As an after-thought, i might have lightly sprinkled some Italian-style vegan bread crumbs on the top prior to baking, but i wouldn't change another thing, the spices and combination of ingredients were lovely :-)

Archived comment by: jeannie

I tried these tonight, but varied them quite a bit...I made them with soy sauce and gave them a more asian flavor...I also added tons of fresh spinach and some water chesnuts and baby corn (canned, unfortunately, but still yummy) Thanks for the idea, they turned out great!

Archived comment by: hilah

Adding WALNUTS to the rice really made we fall for this recipe. Also, vegan breadcrubs are a great idea and add to the presentation. The textures are perfect together!

Archived comment by: rockstarvegan

Really simple and delicious! I'm guessing these can be spiced a number of different ways. I made a spicy vegan mayo for a little sauce for them. I also added bread crumbs to the tops. This is a nice variation from some other stuffed mushrooms I've had before!

Archived comment by: willwolf

This recipe was great! The only change I made was using Quinoa instead of the rice. Thanks!

Archived comment by: mclisa81

Once again, DELICIOUS!! More people should try this! I love that this recipe can be varied a number of ways by changing up the sauteed vegetables and the spices. I like to make a sauce of some sort for these, and depending on the sauce, this can also change it up. As rockstarvegan suggested, walnuts are a great addition. Homemade vegan seasoned bread crumbs are also great on top and how I always finish the mushrooms off.

Archived comment by: willwolf

this recipe is so versitile. i am using fresh brown mushroom and adding a portebello mushroom into the filling since the flavor is superior, but i need to feed a bunch of people on a tight budget. i do suggest using baking beans (beans used to weigh down crusts) for cooking the smaller mushrooms and rock salt for the presentation. that way the little buggers don't go sliding off the platter. i also suggest using fresh spices and throughing in a pinch of crushed red pepper flakes for those that like it a bit spicy.

Archived comment by: cheopsprincess

ive tried a recipe similar to this and served it over a bed of baby greens with some vegan balsamic vinegrette drizzled on top. yum!!!

Archived comment by: laughinggoddess

Easy to make and very good! I added shredded zucchini. It seemed to help hold the mixture together. I also added soy sauce, red bell pepper and quinoa instead or rice. Before I popped them in the oven I added bread crumbs and they browned nicley. The only draw back is that it didn't taste as good the next day. In the future I would only make enough for one serving.

Archived comment by: neevablack