VEGAN STUFFED PORTABELLA MUSHROOMS.

Vegan Stuffed Portabella Mushrooms. image

Provided by CrazyCookingCamper

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

4 portabella mushrooms
2 granny smith apples, shredded
2 carrots, shredded
0.5 (15 ounce) package firm tofu, shredded
7 cremini mushrooms (or regular white button)
1 cup blanched almond
1 tablespoon fresh ginger, finely minced
3 -4 garlic cloves, finely minced
2 zucchini
1/2 cup cauliflower floret (optional)
4 tablespoons olive oil, divided
4 tablespoons tamari soy sauce
2 tablespoons herbes de provence

Steps:

Preheat oven to 400°F.
Grind the almonds in the blender/food processor to create fine mix.
Quarter the Cremini mushrooms. If they are too big cut them in 8.
Cut zucchinis in half, and scrape out the pulp (use the spoon). Reserve the shells - you can stuff them and bake with the mushrooms.
If using cauliflower, cut the florets in small pieces.
Heat 3 tbsp of olive oil on the medium-high heat in a frying pan, add garlic, ginger, mushrooms and fry for 7-10 minutes, or until the mushrooms loose most of the liquid.
Lower the heat to medium and add carrots, apples, zucchinis, cauliflower, mix well and let fry for 5-7 minutes, or until all the vegetables are tender.
Add spices, tofu, and Tamari. Keep mixing until the tofu is thoroughly warm.
Taste and adjust for seasoning.
Add the almonds and stir the mixture. Now it should be easier to work with the filling.
Let the filling cool; meanwhile cut the stems of the Portobellos and scrape of the gills (spoon works the best for this).
Lightly oil the baking pan with the remaining olive oil.
Stuff the Portobello cups and the zucchini shells with the stuffing, be generous :) Put them on the baking sheet and start the timer.
The mushrooms come out best after 20-25 minutes of baking. Zucchinis would take as long as 40 minutes of baking.
You could add some shredded vegan cheddar on top during the last 5 minutes of baking.