Stuffed Portobello Mushrooms
November 29, 2020
Learn the technique and make it your own! This is a customisable recipe involving our all-time favourite ingredient – mushrooms! This time the Portobello takes centre stage; it should be a mushroom that is easy to find and available at most grocers or markets. We pack the caps with plant-based meat, smother the lot in a delicious, rich tomato sauce and bake in the oven casserole-style as a one-pot-style meal. We suggest serving up with a generous side of creamy polenta and wilted spinach. Your favorite pasta would also work well! This is next-level comfort food with rich depths of flavor that is very easy to don. It’s easy to prep and would be perfect for do-ahead-meal prep and for entertaining guests too. Watch the video for all the little details! You got this!
- Yield: 2 -3 servings 1x
- 2 Beyond Burgers (You can use our Wicked Kitchen Jalapeno Griller Patties or our Plant Chef Meat-Free Burgers)
- 2 portobello mushrooms, stems diced
- 1 white onion, half diced, half quartered
- 2 400g tin tomatoes (whole peeled)
- 1/2 cup cornmeal, medium grind
- 10 cloves garlic, sliced
- 1 glass red wine
- 1 tsp red pepper flakes
- 1 tsp fennel seeds
- 1 1/2 tsp oregano
- ¼ tsp smoked paprika
- 1 star anise
- 1 bay leaf
- 1 TBSP capers
- 2 TBSP plant-based butter
- 4 slices plant-based cheese (we used Follow Your Heart), diced
- Plant-Based milk (as needed, to thin polenta, about 3 – 5 TBSP)
- 1 1/2 cups water
- 200g baby spinach
- Pinch black pepper
- Pinch salt
- Olive oil
- Prepare mise en place, preparing all ingredients as above, and preheat oven to 420f/215 C
- Crush red pepper flakes, fennel seeds, 1 tsp oregano, and star anise in a pestle mortar, until ground.
- Using hands, combine burgers in a bowl with the ground spice blend and a pinch of salt and pepper. Work through until thoroughly mixed.
- Take mushroom cups and place face up on a board, fill with seasoned burger mixture and pack down.
- Heat a cast-iron pan on medium-high heat and add a little olive oil when hot. Place mushroom face down on the cast iron pan.
- Heat a pot on medium-high heat, add 4 TBSP olive oil, ½ diced onion, and 6 sliced garlic cloves, followed by the diced mushroom stems and capers. Stir.
- Use a spatula to move the mushroom around the pan, to avoid sticking. Flip when slightly browned and set aside in a casserole dish. Add another mushroom to the pan face down and repeat the process. Sear quartered onions to the pan to when mushrooms have been removed. Add a little oil, salt, and pepper.
- Add tins of tomatoes to the pot, crushing the whole tomatoes with your hand. Stir. Add bay leaf (remember to remove before serving). Add 1 tsp salt and black pepper. Cook down for 5 minutes.
- Once onions are cooked, add into casserole dish around the mushroom and turn off the heat under the cast-iron pan. Add one scoop of sauce to the pan, swirl, and pour over mushrooms. Stir through sauce for a few more minutes and pour over portobellos and onion in the casserole dish. Use a spoon to even out.
- Bake in the oven for 20 minutes.
- Heat pot on medium-high heat, pour in 350 ml (1 ½ cups). Add 4 sliced garlic cloves to water, with butter. Bring to a boil and whisk, add a pinch of salt and pepper ½ tsp smoked paprika, ½ tsp oregano. Add in polenta slowly, keep whisking, as it will start to thicken straight away. Lower heat to a medium-low once combined and bubbling. Add cheese, a little milk and keep stirring Turn heat off and cover.
- Check Mushrooms after 20 minutes and cook for a further 15 minutes to reduce, remove and set aside to cool for 10 minutes.
- Transfer mushroom to cutting board and slice.
- Sear baby spinach in a cast-iron pan on medium-high heat, add a pinch of salt and pepper. Turn off the heat once wilted.
- Heat polenta again and whisk through, ready to serve.
- Plate up! Add a large spoon of Polenta to the centre of the plate, spinach to the side, and slices of mushroom on top, top with sauce.
Top with fresh Parsley, if you have it!
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Keywords: stuffed portobello mushrooms