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Portabel-love-ya Stuffed Mushrooms

The ingredients for this recipe are red and white, but the onions turned purple when roasted and the nutritional yeast turned the white rice and red bell pepper brilliance a creamy, yummy shade of yellow. To pick up on more red, you could stuff small red bell peppers and increase the amount of rice stuffing.

Heat oven to 400 degrees F.

4 stuffing Portabella mushrooms
24 cherry tomatoes
12 red pearl onions
12 while pearl onions
1/2 small red bell pepper, minced
1 teaspoon oil
2 tablespoons flour
2 tablespoons nutritional yeast
1/4 teaspoon garlic
1/4 teaspoon salt
1/4 cup water
1/4 cup rice, prepared (I used jasmine)

Roasted Vegetables
Pop the stems out of the Portabella mushrooms and reserve the stems. Chop off the ends of the onions and remove the tough outer layers.

Line a cake pan with parchment paper. Place the mushrooms, tomatoes, and onions on the paper and roast in the oven for 40 minutes. Remove from the oven and use a spatula to lift the items off of the paper.

Rice may be reserved from a meal a day or two earlier. If you don’t have prepared rice on hand, start making it when there’s about 25 minutes left for the vegetables to roast.

When there’s about 20 minutes left for the vegetables to roast, mince reserved mushroom stems and bell pepper. Add oil to a small saucepan and sauté mushroom stems and bell pepper over medium-low heat until soft. Transfer to a small bowl. In the same saucepan over medium heat combine flour, nutritional yeast, garlic, and salt. Add water and stir until smooth. If it remains clumpy, use an immersion blender or transfer mixture to a food processor or blender to smooth and return to saucepan. Add the rice, mushroom stems and bell pepper and heat until uniformly warm.

When the mushrooms have roasted, transfer them to serving bowls. Spoon the rice mixture into the cup of each mushroom and arrange the tomatoes and onions on the plate.

Makes 2 servings.

1 comment:

Anonymous said...

very exotic looking picture!