Vegetarian Stuffed Mushrooms, Full Flavored, Hearty [Vegan ]

Finding full flavored vegetarian or vegan food has been a task not unlike that of finding buried treasure; Very few great discoveries with little real substance. This has been the measure of most meat free diets. With research and with the introduction of foreign spices and herbs this can no longer be said! Vegetarian diets have exploded with more flavors and robust servings to satisfy even the toughest of appetites!

The stuffed Portabella mushroom recipe offered here today is one of the new breeds of hearty vegetarian meals. Hearty and full of flavor, healthy and just really good food in general. You'll be anxious to bite into this tasty platter! Enjoy the real food pallet-party this recipe brings along with the full feeling that may have you reaching down to loosen your belt, making room for just more spoonful!

Vegetarian food excludes meat and animal tissue products.

• In the lacto-ove vegetarian diet eggs and dairy are permitted including eggs, milk and cheese.
• In the lacto vegetarianism diet products like milk and cheese are permitted.
• In the strictest of diets, Veganism and fruitarianism all animal products, dairy, honey and some refined sugars that are processed using bone char are all excluded.
  

Preparation time is broke down into four steps for better planning:

1. Takes about 10 minutes to prep ingredients.
2. Stove top cooking approx. 20 minutes.
3. Stuffing Mushrooms about 5 minutes.
4. Cooking time 25 minutes.

Total time from prep to table 1 hour.

Serving size is 1-1/2 stuffed mushrooms each.

Serves 4

Stuffed Mushroom Ingredients

• 6 of the largest Portabella mushrooms you can find, brushed clean (remove and dice ribs & stems, set aside)
• 1-1/2 cup prepared Quinoa(cook using veggie broth instead of water) always rinse Quinoa thoroughly prior to cooking. (click on highlighted 'prepared Quinoa and learn how)
• 2 large onions diced
• 3 large cloves of garlic minced
• 1 roasted bell pepper (red) diced
• 2 stalks of celery diced
• 1 tomato diced
• 1 small jalapeño pepper (seeds and ribs veins removed) diced
• low sodium soy
• 1/8 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 2 TBL fresh Basil (cut into ribbons)
• 1/2 cup grated Parmesan cheese (vegan-soy cheeses work fine here also)
• Vegetable broth as needed (about 1/2 cup)
• Extra virgin olive oil
• Salt & pepper to taste

Preheat oven to 375 degrees (F)

*It is unlikely but, if the mix gets too thinned out by the broth you can add 1/4 tsp. of corn starch to a little broth in a separate cup, stir until dissolved then add this slurry to the mixture. Allow the mix to tighten-up for about 45-60 seconds over medium heat.

In a heavy bottom pan over medium heat add 2 tsp of the oil. Add diced onions cooking for 4 minutes, stirring occasionally. Add diced bell pepper, jalapeno, celery and cook for 3 more minutes and stirring halfway through. Add diced tomato, diced mushroom ribs & stems and garlic and cook for 2 more minutes. Add 1/4 cup of *broth and then cook mixture for about 4 minutes. Add the soy, cumin, paprika, cayenne, salt and pepper and stir to blend. Cook until mixture is richly caramelized (about 7 more minutes) stirring every minute or so. Stir in the prepared quinoa. If the mixture begins to get too dry add small amounts of broth 1 TBL at a time. You want the mix to be thick but not dry. Set aside and allow to cool some.

On a parchment lined heavy baking sheet lightly brush Portabella caps inside and out with olive oil. Place an even mound of the mixture in each cap until all mixture is used. Evenly sprinkle the grated Parmesan cheese all over the stuffed mushrooms. Bake in an oven at 375 degrees (F) for 20-25 minutes or until cheese is bubbling and caramelized to a light mocha color. Remove from oven and drizzle lightly with olive oil, top with basil ribbons and serve with warm flat bread and a mixed-greens salad.

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