Stuffed mushrooms are a go-to dish for vegans catering for omnivores. They are a known crowd please-er and pretty hard to bugger up. Often you will have stuffed mushrooms that are canape size made in the cute little button mushrooms. Not these boys, these are a main and a half and will rock your socks off! I made these on a rainy night after stocking up on comfort supplies at our local deli and they seriously hit the spot!
For this you will need:
4 portobello mushrooms
500g firm tofu, drained and pressed
2 garlic cloves
1/2 red capsicum
1/2 cup marinated sun-dried tomatoes, with the oil
1 roasted artichoke
3/4 cup bread crumbs
herbs to taste, I used rosemary and parsley
salt and pepper, to season
4 tablespoons basil pesto
1 serving of cheese sauce
Start by removing the stems and gills of the mushrooms and setting the caps aside. Don’t throw out the insides though!
In a food processor combine the tofu, mushroom stems and gills, onion, garlic, capsicum, sun-dried tomatoes, artichoke, herbs and 1/2 a cup of bread crumbs until combined.
Stir through two tablespoons of the sun-dried tomato oil.
And season with salt and pepper.
Coat the inside of the mushroom caps with one tablespoon of basil pesto each.
And heap the tofu mixture on top, pressing it down firmly.
Top with the remaining bread crumbs and pop in a pre-heated oven at 200°c for 20 minutes or until the mushroom caps are starting to wilt and the tops are browning.
At this stage remove the mushrooms from the oven and top with a generous serve of cheese sauce. Return the mushrooms to the oven for a further 5-7 minutes. Or if you are impatient like me chuck them under the grill, it won’t be quite the same but you will get to start eating these glorious mushrooms sooner!
Once the cheese sauce has melted a little and started to brown remove them from the oven completely and they are ready to eat! I served mine with some greenery and a balsamic vinaigrette.