Tag Archives: vegan

East West Stuffed Portobello Mushrooms

27 Nov

I forgot to take a picture of the stuffed mushroom, so here is a picture of some nuts and my grandmothers & aunts & great aunts & my cousins & me that I keep in my kitchen.

You know what happened yesterday? I spent over an hour reading this blog thinking, Why don’t we update this blog anymore? And then I decided to make Alayna’s rosemary bread which is really, really easy to make and as I was mixing the dough I was thinking, I really still like all of these recipes that are on this blog. And then I started talking to Alayna and we were both like, Why don’t we update this blog anymore when we’re both such better cooks now than we were when we were writing this blog?

And so, hellllllo ladles wez be back!

Just because Alayna and I haven’t been posting for… err… about a year now, doesn’t mean we haven’t been cooking. Au contraire! Have we ever. So what we’re going to do is start updating Monday’s Soup again with whatever we have made that’s really awesome. Don’t gotta be soup, just gotta be good.

I also really want to do this so I can start stealing Alayna’s recipes again.

For those of you who are new here, let me tell you a bit about how Alayna and I cook so you know what you’re getting into:

  • We don’t use measuring cups or spoons because that would result in more dishes to clean. That means these recipes are really loose, add more of what you like, don’t add what you don’t like… this isn’t baking, it’s cooking so relax. (Well sometimes it’s baking but even then we don’t really use measuring cups.)
  • Alayna and I do not like to waste food, ever. This is less of an environmental/responsible conscious kind of thing (though there’s that, too) rather it’s more like, we’re really, really anal.
  • Alayna and I like to cook things that are both practical and wholesome. This is where our love for soup is really rooted- to make soup most of the time you really just use one pot. And then you get a whole delicious meal out of it. So practical! So healthy! So perfect!
  • Alayna and I really like to eat.

Alayna, please comment if I’m missing anything.

So anyways. Here we go again. Kicking this off are these amazing stuffed mushrooms I made last night adapted from the Moosewood Cookbook (I recommend!). Because this meal involved a lot of eastern flavors (e.g. miso, soy sauce, sesame oil & peanut butter) I wasn’t totally sure how this would come out. But it came out awesome. Gavin said, “This meal should go in the rotation.” As in, the rotation of dinners I make- that’s as big of a compliment as I’m going to get. It’s also, I just realized… vegan! But you really, really don’t realize that because it’s so flavorful and hearty and good.

Now without further ado…

East West Portobello Stuffed Mushrooms 
Serves 2 people who eat a lot, or 3 normal people
  • Preheat the oven to 350, oil a baking sheet that will hold 3 portobello mushrooms
  • Make brown rice (use about 3/4 of a cup of dry brown rice)
  • In a large bowl crumble 8 oz of tofu, 1 red diced red pepper, 1/2 a can of water chestnuts, 3 diced scallions, 2 tbsp of peanut butter, 2 tbsp of miso, some diced ginger, 1 tsp of sesame oil & mix well
  • Twist off the mushroom stems and place them gill-side up on the oiled pan, in a small cup stir 3 tsp of sesame oil & 1 tbsp of soy sauce brush this onto the mushrooms. Then mound the fillings on top of each mushrooms (I had extra and just put it on the baking sheet to heat up with everything else.
  • Bake for 35 minutes
  • Meanwhile! in a small sauce pan mix 1 cup of unsweetened apple juice, 1 tbsn soy sauce, 1 tbsp rice OR cider vinegar, some grated ginger, 1 tspn sugar and put on low heat
  • Slowly pour in 1 tbsp of cornstarch dissolved in 1 tbsp of cold water– mix for about 1 minute over heat

To plate:

Put down a handful or two of fresh spinach, then pile on a serving of the brown rice, then top on the stuff mushroom, then sprinkle everything with the sweet & sour sauce. Add soy sauce if you’d like, to taste