Spiro and I love mushrooms anyway you can make them. Not only do they taste really yummy, but they are so good for you. For today’s recipe, I’m sharing a vegan stuffing using cooked grains instead of bread crumbs. It adds a completley different texture and makes the mushroom very hearty – like a meal. Besides it being more filling, it’s more nutritious too. You can eat these as an appetizer or main dish. The particular mushrooms I used in this video were huge, so we ate them as a meal. This comes out really good too if you put in diced shrimp, and chopped clams. Spiro also really likes them with sausage too – just make sure you cook up the sausage first.
2 tbs. butter (I use Earth Balance – vegan “butter”)
1/4 c. cheese
1 c. cooked grains
1 c. chopped greens
3/4 c. chopped celery
3/4 c. chopped onion
2 cloves chopped garlic
7 large stuffing mushrooms, cleaned and cored
9 x 13 baking dish
Heat a skillet over medium/high heat.
Sautee the onion and celery until they are soft. The onions should be translucent.
Add the garlic and cook another 30 seconds or so.
Remove from heat.
Mix the above with the chopped greens, quinoa and shredded cheese.
Stuff into each mushroom until they are nice and full.
Bake in the oven at 375 for 20 – 45 minutes depending on how firm or soft you like your mushrooms.