Stuffed Portobellos
With mushroom lentil veggie stuffing
Ingredients
- 1/3 cup soy sauce I used gluten free
- 1 tbsp ketchup
- 1 tbsp dijon mustard
- 1 tsp capers
- 1/2 tsp thyme
- 1/2 tsp basil
- 1/2 tsp vegan worcestershire
- 1/2 tsp maple syrup
- dash liquid smoke
- 1 tbsp flax meal
- 3 tbsp water
- 4 large portobello mushrooms
- 1/2 onion diced
- 3 cloves garlic minced
- 1 yellow squash
- 2 medium yukon gold potatoes
- 1 cup lentils cooked
- 1 cup panko breadcrumbs I used gluten free
- 1 cup vegan shredded mozzarella
- 3 slices tempeh bacon diced
- salt and pepper to taste
Instructions
- Measure first 9 ingredients including liquid smoke into high speed blender and mix. Set aside
- Add the water to the flax meal, combine and set aside. Remove stem and gills from mushrooms add to food processor. Cut squash in chunks and add to food processor. Pulse a few times till small pieces. Boil yukon potato chunks in water till tender. Mash, set asideWhile potatoes are cooking saute onion with your preferred oil, water or veggie broth. Add garlic when onions are almost translucent. Saute one minute. Add mushroom squash mix and saute for 5-7 minutes, till most liquid is gone. Transfer to big mixing bowl. Add lentils, mashed potatoes, breadcrumbs, mozzarella, tempeh and flax egg. Salt and pepper to taste. Add 3 tbsp of the soy sauce mixture and mix well. Spray a large casserole dish with cooking spray. Add remaining soy sauce mixture to the dish. Rub olive oil on mushroom bottoms and place in dish. Stuff with mushroom lentil mixture. Bake at 400 for 20-25 minutes.