I created this vegan main dish recently and it is delicious! You could easily adapt this recipe to serve as a side dish or as an appetizer for any occasion: a potluck, holiday get together with family and friends or just a quick yummy meal to enjoy at home or while on a leisure travel adventure….
To use as an appetizer or side dish: just use the smaller “baby bella” brown organic mushrooms in place of the large Portobello mushroom.
The spicy soy chorizo pairs well with the earthy mushrooms!
2 portobello mushrooms
2 tbsp. olive oil
6 oz soy chorizo (remove from casing)
1/4 cup dried cranberries
1/3 tsp garlic powder
1/3 tsp cinnamon
2 cups french bread or other vegan bread, cut 1/2″ diced ( I used 4 English style… English muffins)
1/3 cup vegan butter substitute, (Nature’s Balance)
1/2 cup sweet onion, medium diced
1 celery ribs, de-thread, medium diced
salt and pepper to taste
- Wash Portobello mushrooms, pat dry. Remove mushroom stems.
- Using a teaspoon, remove and discard the dark brown gills from inside the mushrooms, set aside.
- Heat the oil in a medium skillet, saute’ diced onions, celery, soy chorizo, dried cranberries and vegan butter on the stovetop or grill for 5 minutes over MEDIUM heat.
- Dice bread and place in a large bowl. Add the saute’ ingredients, stir to combine.
- Spoon stuffing into the Portobello mushrooms. Return the mushrooms to the skillet and saute’ on low for 10 – 15 minutes until the mushroom and stuffing are full cooked.
- Cover and refrigerate leftovers. Enjoy the leftovers over the next 2-3 days or freeze in zip top bags for up to 3 months.
NOTE: You can finish the cooking process in the convection oven if you prefer. Preheat oven to 325 degrees. Bake stuffed mushrooms 20 minutes.
Want more recipes like this? Check out my cookbook Small Kitchen Big Flavors!