By posting this recipe I am entering a recipe contest sponsored by the Mushroom Council and I am eligible to win prizes associated with the contest. I was not compensated for my time.
I’ve never been one to kiss and tell and I believe maintaining a bit of mystery sustains excitement. So on Wednesday afternoon, when I prepped some vegan stuffed portabella mushrooms, I thought it unnecessary to reveal what I used when I swapped out the meat. However, my daughter wouldn’t have it. Husband on the other hand, walked in, grabbed a wedge of my never been taste tested vegan stuffed portabella mushrooms like it was a slice of pizza (balsamic glaze dripping off his fingers), and inhaled it without even a mention of what he was eating. He still doesn’t know that I stuffed these babies with …shhh… tofu. But seriously, who would have thought! This vegan dish is delicious hot or cold, as an appetizer or entree. And not only that, it’s nutrient rich; providing vitamins (including vitamin D), minerals and protein for relatively few calories.
Using portabella mushrooms as a base for stuffing and topping (with or without meat) is one way to incorporate more vegetables into your diet. Another way is to chopped them and use them (or other mushroom varieties) as meat extenders. Mushrooms blend wonderfully with lots of protein sources (including beef, pork, chicken, turkey and fish). So I say you give it a try; then enter the Mushroom Council’s consumer recipe contest, ‘Swap It or Top It’ where you might win $5000!
Find out more about why mushrooms are Nature’s Hidden Treasure, and don’t forget to visit the links at the bottom of this post for more amazing recipes that keep mushrooming.
4 entrees or 24 appetizer servings
Stuffed Portabella Mushrooms with Roasted Corn and Black Bean Relish
- 1 cup balsamic vinegar
- 1 clove garlic
- 4 large portabella mushrooms, wiped clean, stems and gills removed
- 2 Tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped red pepper
- 1 1/2 pounds firm tofu, coarsely chopped
- 1/3 cup fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 3 Tablespoons fresh cilantro
for the corn and black bean relish
- 2 T olive oil
- 3 cup fresh corn kernels (about 3 ears)
- 1 cup canned black beans, drained
- 3 T balsamic glaze
- 1 teaspoon sugar
- 1 T olive oil
- salt and freshly gound pepper to taste
for the black bean and corn relish
1 Place olive oil in saute pan ove medium high heat. Add the corn and saute until corn begins to brown. Add black beans and heat through.
2. Remove from heat. Add balsamic glaze, sugar, olive oil, salt and pepper to taste. Mix with a slotted spoon and set aside at room temperature.
for the stuffed mushrooms
1. Preheat oven to 350 degrees F.
2. Stir the balsamic vinegar, and garlic together in a small bowl until blended. Place the mushrooms into a large resealable plastic bag. Pour the balsamic vinegar mixture over the mushrooms, seal bag, and turn gently to coat mushrooms evenly with marinade. Place in refrigerator for one hour.
2. Place olive oil in saute pan over medium high heat. Add onions, and red pepper. Saute until softened.
3. Add tofu, lime juice, salt and cumin. Cook while stirring until mixture looks like scrambled eggs. Add cilantro.
4. Remove mushrooms from marinade and place in a baking dish top sides down.
5. Spoon the tofu mixture evenly over the mushrooms and bake about 12 minutes.
6. Top each stuffed mushrooom with roasted corn and black bean relish. Slice into wedges.