No, I’m not vegan. I just like to dabble in vegetarian/vegan food to see if it would ever be possible to make the jump. I think with a good piece of toast- yes. We’ll see.
I love mushrooms. For, me, a meaty portobello burger can take the place anyday from a meat burger. But, thats just me. Here, I decided to take out the stems and bake some baby portobellos and button mushrooms, make a quick stuffing with the stems and fill the caps. I enjoyed them, though they seemed too veggie for my fam. haha maybe the vegetarians or vegans can delight in them at least.
Roast with a drizzle of olive oil at 350 F until fork tender.
For the stuffing, I added sauted onions, chopped mushroom stems, a roasted chile, thyme, bay leaf, and parsley. Cook until liquid evaporates, or add some breadcrumbs for more cohesiveness. Off heat, I add fresh grape tomatoes and a squeeze of lemon juice.
I garnished with fresh parsley, dijon mustard, and toasted breadcrumbs. If you want it gluten or carb free, I would add toasted almonds or pepitas, instead, for a crunch.
