Baked stuffed mushrooms

By Wendy Andresen | Apr 01, 2021
Photo by: Wendy Andresen

These large, “meaty” stuffed mushrooms make a satisfying main course, but you could instead stuff a whole bunch of smaller portobellos and serve them as an appetizer. The spices and herbs in the stuffing lend a distinct sausage-like flavor.

We had some angel hair pasta with garlic and a little spinach on the side, and it was a perfect meal. It’s now on our rotation list of favorites. This could be a convenient company dish, as you can prepare it ahead and bake it at the last minute.

Ingredients:

2 Tbsp. olive oil

1 celery stalk, finely diced

1/2 cup finely diced onion

4 garlic cloves, minced

1 tsp. fennel seeds

1 tsp. dried sage

1 Tbsp. minced fresh rosemary or 1 tsp. dry

1 1/2 cups vegetable broth or water

1 cup textured vegetable protein (TVP)

2 Tbsp. nutritional yeast

2 Tbsp. reduced-sodium soy sauce

1/4 tsp. dried red pepper flakes (optional)

1/2 cup panko breadcrumbs

Freshly ground black pepper

4 portobello mushroom caps, about 3 ounces each

12 to 16 cherry tomatoes

Parsley for garnish

Directions:

1. Clean the mushroom caps and remove and chop any stem parts that are salvageable. Set them aside.

2. Warm a sauté pan and add the oil, then the celery, onion, garlic, any mushroom bits, fennel seeds, sage and rosemary. Cook and stir over medium heat for 5 minutes.

3. Add the vegetable broth, TVP, nutritional yeast, soy sauce and pepper flakes. Cover the pan and turn off the heat. Let it sit and cool for 15 minutes or longer, stirring occasionally until the all the liquid is absorbed.

4. Preheat your oven to 375 degrees.

5. Add the panko to the sauté pan and stir until combined. Add salt and black pepper to taste.

6. Spray a baking dish with nonstick spray. Fill the mushroom caps with the stuffing mixture, packing it in somewhat firmly to help hold it together, and place them in the pan. Add the cherry tomatoes in the vacant spaces around them.

7. Bake for 25 to 30 minutes, until the mushrooms are tender but before they sag and collapse. Garnish with chopped parsley.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.

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