Stuffed Portabella Mushrooms Raw Vegan Recipes

Steps:

• Preheat oven to 400°F.
• Grind the almonds in the blender/food processor to create fine mix.
• Quarter the Cremini mushrooms. If they are too big cut them in 8.
• Cut zucchinis in half, and scrape out the pulp (use the spoon). Reserve the shells - you can stuff them and bake with the mushrooms.
• If using cauliflower, cut the florets in small pieces.
• Heat 3 tbsp of olive oil on the medium-high heat in a frying pan, add garlic, ginger, mushrooms and fry for 7-10 minutes, or until the mushrooms loose most of the liquid.
• Lower the heat to medium and add carrots, apples, zucchinis, cauliflower, mix well and let fry for 5-7 minutes, or until all the vegetables are tender.
• Add spices, tofu, and Tamari. Keep mixing until the tofu is thoroughly warm.
• Taste and adjust for seasoning.
• Add the almonds and stir the mixture. Now it should be easier to work with the filling.
• Let the filling cool; meanwhile cut the stems of the Portobellos and scrape of the gills (spoon works the best for this).
• Lightly oil the baking pan with the remaining olive oil.
• Stuff the Portobello cups and the zucchini shells with the stuffing, be generous :) Put them on the baking sheet and start the timer.
• The mushrooms come out best after 20-25 minutes of baking. Zucchinis would take as long as 40 minutes of baking.
• You could add some shredded vegan cheddar on top during the last 5 minutes of baking.

Steps:

• Wash & destem the mushrooms and place them stem side up on a plate.
• Mash up the avocado and mix in the onions, tomato, and salt. Spoon this into the mushroom caps.
• Pour Braggs lightly over each mushroom and around the plate so it soaks into the mushroom a bit. You can always add extras such as sprouts, more tomato, or olives. Enjoy!

Steps:

• Preheat the oven to 400 degrees F.
• Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
• Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
• Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
• Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

Steps:

• Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
• Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
• Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
• Bake 10-12 minutes or until mushrooms are tender.

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
• In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
• In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.