Providing vegan alternatives to the sorts of delicious comfort foods that everyone craves, Dirty Vegan by Catherine Gill makes it easier than ever to live the vegan lifestyle. Self-styled as “vegan junk food”–healthy vegan food that doesn’t skimp on taste–Dirty Vegan is a celebration of all the amazing tastes and dishes available to those on vegan diets. Enjoy a recipe featured in the book below!
Over the years, these mushrooms have become so popular within my circle of family and friends that I am practically begged to make them for each and every holiday or get-together. In fact, I’m beginning to think that people invite me over just to get these stuffed mushroom caps! I’m certain this recipe will be a hit amongst your circle as well.
My Famous Stuffed Portobello Mushroom Caps
Serving Size: Makes 3 stuffed caps
3 large Portobello mushroom caps
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
¼ cup onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/8 cup celery, finely chopped
12 ounces vegan sausage, chopped
⅓ cup breadcrumbs
2 tablespoons vegan parmesan cheese, grated
2 tablespoons fresh parsley, chopped
1 tablespoon balsamic vinegar
Preheat oven to 400°F. Wash Portobello caps and remove stems; reserve stems and chop them finely. Rub mushroom caps with 1 tablespoon of olive oil and place on a greased baking sheet, stem-side up.
In a large skillet on medium heat, sauté garlic and onion in olive oil until fragrant. Add reserved mushroom stems, bell pepper and celery, and sauté until tender. Add sausage and cook until brown. Remove from heat and mix in breadcrumbs, parmesan cheese and parsley; divide mixture into Portobello caps and stuff them. Bake for about 15–20 minutes or until tender and tops are golden brown. Drizzle with balsamic vinegar.