ABOUT THE RECIPE:
Yum is all I can say! I have served these beauties on many festive occasions to rave reviews from all diners at the table. They look lovely when served on a bed of steamed or sautéed greens. Here’s a jazzy bonus: they are really easy to prepare!
Makes 6 servings
INGREDIENTS:
6 medium Portobello mushrooms, stemmed
3 teaspoons tamari, divided
4 slices whole-grain bread
(use gluten-free if needed)
1 cup chopped walnuts (or pecans)
2 teaspoons Italian seasoning blend
2 teaspoons dried basil or 2 tablespoons chopped fresh basil
1⁄2 teaspoon garlic powder
2 teaspoons extra-virgin olive oil, plus more as needed
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Briefly rinse the Portobello mushrooms and pat dry with a clean dish towel, taking care not to break them. Put the mushrooms, gill-side up, on the prepared baking sheet, and drizzle 1⁄2 teaspoon tamari over the gills of each mushroom.
Put the bread, walnuts, Italian seasoning, basil, and garlic powder in a blender of food processor and process until the mixture resembles coarse crumbs. Add the olive oil and pulse several times, in order to coat the crumbs with the oil. (If stuffing still seems a bit dry, add an additional teaspoon of olive oil.) Fill each mushroom with about one-sixth of the walnut mixture, patting it down firmly.
Tent the mushrooms with foil and bake for 30 minutes. Remove the foil and bake for 10 to 20 minutes longer, or until the topping is crisp and the mushrooms are very tender. Serve immediately.
Ingredients
Directions
ABOUT THE RECIPE:
Yum is all I can say! I have served these beauties on many festive occasions to rave reviews from all diners at the table. They look lovely when served on a bed of steamed or sautéed greens. Here’s a jazzy bonus: they are really easy to prepare!
Makes 6 servings
INGREDIENTS:
6 medium Portobello mushrooms, stemmed
3 teaspoons tamari, divided
4 slices whole-grain bread
(use gluten-free if needed)
1 cup chopped walnuts (or pecans)
2 teaspoons Italian seasoning blend
2 teaspoons dried basil or 2 tablespoons chopped fresh basil
1⁄2 teaspoon garlic powder
2 teaspoons extra-virgin olive oil, plus more as needed
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Briefly rinse the Portobello mushrooms and pat dry with a clean dish towel, taking care not to break them. Put the mushrooms, gill-side up, on the prepared baking sheet, and drizzle 1⁄2 teaspoon tamari over the gills of each mushroom.
Put the bread, walnuts, Italian seasoning, basil, and garlic powder in a blender of food processor and process until the mixture resembles coarse crumbs. Add the olive oil and pulse several times, in order to coat the crumbs with the oil. (If stuffing still seems a bit dry, add an additional teaspoon of olive oil.) Fill each mushroom with about one-sixth of the walnut mixture, patting it down firmly.
Tent the mushrooms with foil and bake for 30 minutes. Remove the foil and bake for 10 to 20 minutes longer, or until the topping is crisp and the mushrooms are very tender. Serve immediately.
