Stuffed Mushroom Caps
Shrooms. I know a few people who just don’t like mushrooms, and I feel for those people.
I’ve enjoyed stuffed mushrooms at parties, restaurants, and such many times in the past. I’m surprised it took me until recently to try making some of my own. And when I did, I went big. Instead of a few small stuffed mushrooms as some sort of snack, I did a large one and made it the main course.
This is one of those recipes that more suggestion that requirements. There are likely thousands of recipes out there for stuffed mushrooms, and like I so often try to get across… being creative here, changing this to suit your tastes is what it’s all about.
For myself, I went with a blend of tuna, vegetables, and instead of the Parmesan or cream cheese so many of these recipes depend on, I went with nutritional yeast to add that cheesy flavor.
My method was a bit different than most recipes I’ve ever seen as well. I made a bit of sauce, topped the overturned mushroom cap with most of it, broiled it for a few minutes. This cooked some of the flavor of the sauce in to the shroom before I added the stuffing, then I baked it and finished with a couple minutes under the broiler to crisp up the topping.
I used tuna for my protein source, but I could easily see doing this again with some shredded chicken (great use for some left over rotisserie chicken maybe?) or even shredded pork with a more Mexican style seasoning. Hmm.. I am planning on making some carnitas this week…
While I made this for just myself, and it was rather filling, I think the recipe would easily scale upwards for making as many as you need. You could stretch out the main ingredient by adding additional vegetables as well. You could also probably leave out the protein entirely if you wanted, used regular size ones, and use these as an appetizer… or still a main course the you could eat as a finger food.
The chili garlic sauce is a staple of mine. It’s pretty easy to find in the Asian food section of most markets, you could also sub your favorite sriracha sauce or other hot sauce. And while I use Bragg’s liquid aminos, you could use soy or tamarind sauce instead.
Side note: the salsa I made there is some chopped bell pepper, green onion, the other half of the half of avocado that I used in the stuffing, a chopped tomatillo, a jalapeno, some lime juice and cilantro. I should have let it sit longer to really let the flavors blend… but it didn’t last that long. Hey, I was hungry.
Stuffed Mushroom Caps
- 1 large portabello mushroom with stem
- 1 tbsp chili garlic sauce
- 1 tsp honey
- 1 tsp liquid aminos
- 1 green onion finely chopped
- 1/4 whole avocado
- 2 tbsp bell pepper chopped
- 2 tbsp nutritional yeast
- 2 tbsp panko bread crumbs
- salt and pepper to taste
- Heat oven to 400. Clean the mushroom and remove the stem, reserving for later
- In a small bowl, mix chili garlic sauce, honey and liquid aminos. Place the mushroom cap(s) in an oven save dish, upside down and spoon about 2/3 of the sauce in to the mushroom cap, spreading around for complete coverage. Let sit while preparing the the other ingredients.
- Clean your onion and pepper, and finely chop, along with the mushroom stem. If you have a gas oven, place the mushroom under the broiler while mixing the remainder of the ingredients. If you have have an electric oven, turn oven up to broil to engage the top heating element and place the mushroom cap under the heating element.
- Mash the avocado in a medium bowl, finely chop the mushroom stem and add to bowl along with the green onion, bell pepper, nutritional yeast, salt, pepper and remainder of the sauce. Mix well.
- Remove the mushroom cap from the oven/broiler. Reduce oven temp back to 400 if needed. Stir the bread crumbs in to the filling and spoon into the mushroom cap. Bake for 18-20 minutes until topping starts to brown slightly. Increase temp to broil and place under broiler for about 1 to 1-1/2 minutes.