If you want a “meaty” dish without the meat, these Portobello mushrooms will surely satisfy. Enjoy an umami extravaganza! The fresh thyme brightens the dish and adds a hint of color along with the red peppers.
Serves 8-10
Ingredients
- 2 tbsp coconut oil for cooking
- 1 tbsp coconut oil to mix with garlic purée to coat portobello mushrooms
- 1 cup shallots, finely chopped
- 3 cloves garlic, minced
- 1 additional clove, mashed with 1 tbsp olive oil for coating portobello mushrooms (as mentioned above)
- 8-10 large portobello mushrooms, wiped clean and gills removed (to fit the stuffing)
- 1 cup of dried porcini mushrooms, reconstituted in hot water, drained and finely chopped
- 4 cups mixed mushrooms, wiped clean and finely chopped (we used shiitake, cremini and Hen of the Woods mushrooms)
- 1 red pepper, seeds and veins removed and finely chopped
- 1 chile pepper, finely chopped (remove seeds if you don't want spicy)
- 1/2 cup vegetable stock
- 2 tbsp coconut aminos
- juice of 1/2 lemon
- salt and pepper to taste
- 2 tbsp fresh thyme, stems removed and finely chopped (plus extra for garnish)
Instructions
- Preheat oven to 375 degrees
- Rub puréed garlic and olive oil all over portobello mushrooms and set aside. Or, if you want a bit of a smoky flavor, grill the mushrooms for about 1 minute each side
- In sauté pan, cook shallots in coconut oil on medium-low heat until transparent
- Add garlic and sauté for 1 minute
- Add peppers and mushrooms and sauté 2-3 minutes
- Add vegetable stock, coconut aminos and lemon juice
- Season to taste with salt and pepper
- Cook on medium heat until liquid evaporates, 3-5 minutes
- Take off heat and stir in fresh thyme and adjust seasoning if necessary
- Spoon mushroom mixture into the portobello mushrooms and bake 10-15 minutes
- Serve with fresh dried thyme leaves sprinkled on top
sounds and looks delicious !
the recipes look and sound wonderfully appetizing !!