I had an opportunity to prepare a meal for a family in my neighborhood who just welcomed an adorable baby girl into their family. They are vegetarian (and enjoy dairy), so I came up with my own version of the ubiquitous stuffed mushroom. Play with the veggies and seasonings in this to suit your liking – add beans or peppers or Mexican seasonings to your creative heart’s content. Use non-dairy cheese to keep this entirely plant-based, or skip the cheese altogether.
I think the magic in this recipe is using flax seed as a binder to keep the filling from spilling out of the mushroom. Flax seeds are often used, mixed with a bit of water, as an egg substitute in vegan baking because they create a fantastic stickiness when moistened. Plus, it’s always fun to find ways to incorporate the goodness flax seeds bring to the (ahem) table: omega-3 fatty acids, fiber, and antioxidant qualities (the free radical struggle is real!), in addition to keeping the dish gluten-free. I enjoyed these with mashed Yukon Gold potatoes.
Vegetable Stuffed Portabella Mushrooms
- 6 portabella mushrooms, stem and gills removed with a spoon
- 1 tablespoon coconut oil
- 1 onion, diced
- 1 small zucchini, diced
- 3 cloves garlic
- 1 cup corn kernels, fresh or frozen
- 2 cups greens, roughly chopped (I love the Power Greens blend from Costco – baby kale, spinach, and chard)
- 1 tsp of your favorite hearty steak seasoning, like Montreal or Chicago style
- 1/4 cup ground flax seed
- 2 cups grated cheese, I used smoked provolone but any will do
Preheat your oven to 350* and arrange the mushroom caps, gill-side down, in a single layer on a baking sheet. Bake for 10 minutes, just until the caps start to wilt and give up some of their liquid.
Meanwhile, heat coconut oil in a large skillet over medium heat. Add the onions and saute for a few minutes until they start to soften. Add the zucchini and garlic, and a few minutes later add the corn, greens, and seasoning. Once the veggies are cooked through, add the flax seed and 1.5 cups of cheese. Stir to combine – this will quickly become a sticky, cheesy, awesome mess.
Turn the mushroom caps over and split the filling equally between the caps, mounding and compacting the filling as needed. Top with the remaining grated cheese and return to the oven for 15 minutes.