Caprese Stuffed Portobello Mushrooms

  • Caprese Stuffed Portobello Mushrooms

    We’ve taken the key ingredients of the popular caprese salad–tomatoes, fresh mozzarella and basil–and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.

    3 tablespoons extra-virgin olive oil, divided

  • 1 medium clove garlic, minced
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
  • 1 cup halved cherry tomatoes
  • ½ cup fresh mozzarella pearls, drained and patted dry
  • ½ cup thinly sliced fresh basil
  • 2 teaspoons best-quality balsamic vinegar

Preparation

  1. Preheat oven to 400°F.
  2. Combine 2 tablespoons oil, garlic, ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
  3. Meanwhile, stir tomatoes, mozzarella, basil and the remaining ¼ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon oil together in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more. Drizzle each mushroom with ½ teaspoon vinegar and serve.
  • Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.
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Mushroom Sandwich

VEGETARIAN FOCACCIA SANDWICH

  • Slice bread in half lengthwise.
  • Slice peppers into 1/8 inch slices.
  • Slice onion and mushrooms.
  • In a skillet, heat oil over medium heat.
  • Add peppers and onions, cooking till they begin to soften.
  • Add mushrooms and cook till mushrooms are softened.
  • Spread mustard on each half of bread.
  • Top one half with mushroom mixture, sprinkle with cheese.
  • Place the other half of the bread on top the half with the mushroom mixture.
  • Cut into 8 slices.

INGREDIENTSNutrition

Cauliflower Souffle

CAULIFLOWER SOUFFLE BAKE

  • In a pot, melt butter and blend in flour.
  • Gradually add in milk and cook over low heat until thick; stirring often.
  • Add salt, cayenne and cheese and stir until cheese melts.
  • Remove from heat and add eggs, stirring.
  • Add the cauliflower and mix gently.
  • Pour ingredients into a baking dish and bake at 300 degrees F. for 1 hour and 15.

INGREDIENTSNutrition

Sweet Potato Stew

MOROCCAN VEGETARIAN SWEET POTATO STEW

  1. In a pot sauté onions and garlic over low heat until soft, but not brown.
  2. Add spices and cook a few minutes. Stir in sweet potatoes, acorn squash, carrots and broth and bring to a boil.
  3. Reduce heat to low and simmer covered for 5 minutes.
  4. Add chick peas, tomatoes and raisins and simmer covered until the potatoes, squash and carrots are tender, about 30 minutes.

INGREDIENTSNutrition

Veg Shepherd’s Pie

VEGETARIAN MUSHROOM SHEPHERD’S PIE

  • Peel the potatoes and put them in a large pot filled with water. Boil them until they’re tender. Mash them and let them cool for a while.
  • Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.
  • Heat 2 tbsp of sunflower oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs ( or egg substitutes + dry yeast flakes) and spices. Sauté for 10 minutes.
  • * I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
  • Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Place over the other half of mashed potatoes.
  • Heat your oven at 392Ëš. Put the casserole in the oven. Cook for 40 minutes.
  • Don’t serve immediately. Let it cool for at least half an hour.
  • *Textured soy protein substitute: Use 1,5-2kg of mushrooms instead of just 1kg. Add 3-4 tbsp of breadcrumbs(optional). I used soy granules only for economical purposes.

Image result for vegetarian shepherd pie

INGREDIENTSNutrition