Healthy and filling, today’s Dish Of the Week is

Stuffed Portobello Mushrooms

Do not be intimidated by the long list of ingredients.  The mushrooms are easy to prepare.

And here is a cool way to turn stuffed Portobellos into a summer dish.  Grill mushroom cups on the barbecue (brush them with the mix of oil, garlic powder, soy sauce, spices) and then simply scoop-in the precooked stuffing.

For 4 serving you will need:

4 tablespoons extra virgin olive oil, divided
4 Portobello mushrooms
1 tablespoon finely minced fresh ginger
4 garlic cloves, minced
2 Granny Smith apples, peeled
2 medium size carrots
½ block of firm tofu
7 Cremini or regular white button mushrooms
1 cup of blanched almonds, ground to powder (optional, use to make the filling sticky) could be substituted with 1 cup bread crumbs or ½ cup wheat germ and ½ cup nutritional yeast
2 zucchinis
3-4 tablespoons Tamari (or soy) sauce
1 teaspoon ground cumin
1 ½ teaspoon Herbs de Provence or a mix of basil, oregano, marjoram, and sage

Continue to the recipe …

Image: Eric Gloutnay

This entry was posted Wednesday, May 6th, 2009 at 5:02 pm and is filed under Dish Of the Week, Veg*n. You can leave a response, or trackback from your own site.