Smoky Veggie-Stuffed Portobello Mushrooms With A Spicy Creamy Herb Sauce

Index

Ingredients

Instructions

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When friends come over for dinner, they often request my Mom’s recipe for the most delicious Hickory grilled Beef Tender, ever. Now that I’m plant-based, I decided to create something that would be just as delicious, satisfying, and healthy. These smoky veggie-stuffed Portobello mushrooms are sure to impress. If you don’t want to grill the vegetables, you can easily pan sear them in a cast-iron pan. It will be delicious either way.

Ingredients

First, prepare the Spicy Creamy Herb Sauce 

(can be prepared up to 4 days in advance):

  • 1 medium-size shallot, finely minced (about 1 TB)
  • 6 medium-size cloves garlic (peeled and minced – about 1 TB)
  • 1/2 Serrano pepper, stem and seeds removed, finely minced to make ¼ tsp – ½ tsp (depending on how spicy you like it)
  • 2 bunches of cilantro leaves and delicate stems (thick stems removed) 
    • About 2 cups
  • 1 bunch Italian flat-leaf parsley, leaves only
    • About 2 cups
  • 1 Avocado flesh (1/3rd cup)
  • 1/3 cup lime juice or more to taste
  • Pinch of salt (optional)…but taste first, as it really doesn’t need it.

Next, prepare the mushrooms:

  • 8 medium-sized Portobello mushrooms
  • 1 cup Tamari, 50% less sodium
  • ½ cup balsamic vinegar
  • 1 TB minced garlic
  • Juice of ½ lime
  • 1 medium sweet potato, peeled and diced to ¼” pieces
  • 1 can Eden Foods black beans, no salt, drained and rinsed 
  • 1 medium-size zucchini, sliced lengthwise into ¼” slices
  • 1 medium-size yellow zucchini, sliced lengthwise into ¼” slices
  • 1 red onion, sliced crosswise into ½” thick slices
  • 1 long, narrow eggplant, such as Hannah eggplant, sliced lengthwise in half
  • 1 small red bell pepper, top, and bottom trimmed, seeds removed, sliced in half lengthwise
  • 1 small yellow bell pepper, top, and bottom trimmed, seeds removed, sliced in half lengthwise

(To cook on the stove instead of grilling, add ¼- ½ tsp. Liquid Smoke to the marinade)

Instructions

For the Spicy Creamy Herb Sauce:

1- Place all of the ingredients in a food processor or blender and process until smooth.

2- Add 2-3 TB water to make a thick sauce for vegetables, veggie burgers, tacos or potatoes. For a salad dressing add a little more water for desired consistency.

3- Taste and add more lime juice or Serrano pepper to your liking.

4- The sauce can be refrigerated for up to 4-5 days, possibly even a week, but it’s vibrant green color will diminish a bit. It will still be delicious. Transfer to a glass jar, and lay plastic wrap touching and covering the sauce to seal it from the air. Place lid on the jar and refrigerate.

For the Mushrooms:

1- Preheat oven to 400°F.

2- Whisk together the Tamari, balsamic vinegar, minced garlic, and lime juice. Set aside ½ of the sauce for the mushrooms and the other for the vegetables to be grilled.

3- Wipe mushrooms clean with a wet paper towel.

4- Place mushrooms gill side up on a parchment-lined sheet pan. Spoon 1-2 TB of the marinade in the cavity. Let marinate for 10 minutes or so. Turn mushrooms over and rub excess marinade onto the mushroom cap. Reserve any marinade not used on mushrooms for the vegetables.

5- Place mushrooms in preheated oven and bake for 10 – 15 minutes, or until mushrooms are tender throughout when pierced with the tip of a knife.


6- Steam the sweet potato

1- Place diced sweet potato in a steamer for 12-15 minutes until just cooked through and tender when pierced with the tip of a knife. Remove and reserve.


7- Grill the vegetables

1- Prepare the grill and soak a handful of hickory chips in water. 

2- Place the yellow and green zucchini, red onion, eggplant, and bell peppers into a large wide bowl.  Pour reserved marinade and toss to coat completely. Let marinate for 15-30 minutes.

3- Place vegetables on the grill and cook for 2 – 3 minutes per side, or until golden brown. If cooking on the stove, sear in a dry pan with some of the marinade (with liquid smoke added), turning after 2-3 minutes or until vegetables are golden brown and cooked through.

4- Once cooked, dice all of the vegetables to ¼” pieces and mix together with beans and steamed sweet potato.


To serve:

1- Place Portobello mushrooms, cavity side up and spoon ¼ cup of grilled mixed vegetables into the cavity of the mushroom.  

2- Add 1 or 2 TBs of Spicy and Creamy Herb Sauce on top and dot with a few red and yellow bell pepper pieces for a beautiful presentation.


Delicious with Kale & Quinoa Salad or with Garden of Eydie Caesar Salad DressingNOTES

To prepare in advance:

The mushrooms can be cooked and stuffed, covered, and refrigerated the day before. The sauce can be made up to 4 days in advance, the surface of sauce covered with plastic wrap and covered with a lid, just take out of the refrigerator for an hour or so to bring to room temperature. Reheat the stuffed Portobello mushrooms in a 250℉ oven for 20 minutes, or until heated through. Spoon with desired sauce and serve immediately.

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