Confession of the week: I fell in love with these crazy, giant portobello mushrooms! Yesterday I got the idea to stuff some mushrooms for dinner. I went to the vegetable&fruit shop I always go to lately (here in Ghent) and bought huge portobello mushrooms. I must say, I’ve made stuffed mushrooms before, but these were just enormous! I can’t remember the portobello’s I bought last time where that big… I think they weren’t 😉 So I was on cloud nine with the result of what I put together!
Making stuffings for mushrooms is easy, in my opinion; you just throw some stuff together that you like, make it a bit creamy, finish of with some toppings and VOILA you’re good to go. I decided to make a stuffing with spinach and cherry tomatoes. Simple and so good. Some potato wedges on the side and a bit of veganaise to dip them in… Do I have to say more? I don’t think so 😉
I think mushrooms are one of the greatest vegetables for vegetarians and vegans. You can do so much with them, you find them in all kinds of sizes and shapes, and they make a great meat substitute. So if you’ve never tried these big guys out before, then you should definitely give them a try!
A little more information about the products I used: you can buy potato wedges in the supermarket but you can also easily make them yourself. If you’re planning to do this, then just pre-cook a couple of potatoes for about ten minutes, cut them into wedges (you can leave the peel on if you like that), drizzle with a bit of olive oil and finish of with some salt and Provencal or Italian herbs while baking them for another 10 minutes. For the spinach I used the frozen chopped kind (because for some reason my boyfriend doesn’t like it when it’s still leafy and deliciously fresh…) which works fine, but of course you can also use fresh spinach. Make sure you buy enough when you do this, because it shrinks a crazy lot when you start preparing it. Last but not least, you can find my recipe for vegan mayonnaise over here. Also good to know, I made four stuffed portobello’s for just the two of us and we were actually already full after each having eaten one. If you’re a very big eater I’d suggest you start with making four as well and find out yourself how much you can eat 😉 But normally, one giant mushroom, pretty well stuffed, should be enough for one person.
Have a great time stuffing these big guys and most of all; enjoy!
- What do you need? (For 2 people)
– 2 giant portobello’s
– 200g spinach
– 1 onion
– 2 cloves of garlic
– 5 cherry tomatoes
– 100g vegan mince
– 1/4 bottle of soy cream
– Potato wedges (about 400g)
– Olive oil
– Salt and pepper
– Sesame seeds
– Vegan parmesan
– Vegan mayonnaise
- How do you make it?
For the stuffing: chop the onion and garlic. Cut the cherry tomatoes into four parts. Heat some olive oil in a little casserole and bake the onion with the garlic for about two minutes. Add the spinach leaves (or chopped defrosted spinach) and bake with the onion and garlic for another two minutes. Add the cherry tomatoes, some salt and pepper and stir through. Add the soy cream and a bit of vegan parmesan and stir through again. Leave on the stove for another two minutes. Taste and add some more herbs if necessary. Bake the vegan mince in a pan for about five minutes and season to taste with some salt and pepper.
Preheat the oven at 200 degrees (Celsius). Take the portobello’s and remove their stalk. Take an oven dish and drizzle with olive oil. Put the mushrooms in it and drizzle them with olive oil as well. Fill the portobello’s with a layer of mince, then the spinach stuffing on top of that. Finish off with some vegan parmesan and (roasted) sesame seeds. Put the portobello’s in the oven for about 15 to 25 minutes (depending on how big and thick they are).Bake the potato wedges for about 10 minutes. (See instructions at the start of this post when you’re making them “from scratch”.) Once the portobello’s are ready, put one on a plate, add some potato wedges and vegan mayonnaise, and enjoy these juicy, tasty giants! I’ll be sure making them again very very soon!