IÂ love stuffed mushrooms. Portobello and field mushrooms are large enough to be stuffed with a hearty filling that, when accompanied by a salad or cooked vegetables, makes a complete meal.
Don’t be afraid to pile the stuffing high in this recipe – it holds together very well.
Ingredients:
1 cup wholemeal couscous
3 – 3 1/2 cups boiling water, low sodium vegetable stock or broth, divided
4-6 large field mushrooms
2 cloves garlic, minced
2 spring onions, finely sliced
1 tbsp vegan Worcestershire sauce
2 tbsp paprika
2 tsp cumin
Freshly ground black pepper
2 tsp dried oregano
2 tbsp goji berries
2 tbsp pepitas
1 cup cooked or canned, drained chick peas
1 tbsp almond or cashew butter, or ABC spread (almond, Brazil and cashew nut)
1 tsp Dijon mustard
1/4 cup savoury yeast flakes/nutritional yeast
Method:
Line a baking sheet with a silicone baking mat or baking paper.
Pour 2 cups of boiling water, stock or broth over couscous and set aside while preparing recipe.
Wipe mushrooms with a damp paper towel, remove stems and chop coarsely.
Preheat oven to 200°C.
Heat a non stick frying pan over medium-high heat. Add garlic, spring onion and mushroom stems, and stir until garlic is fragrant. Add 1/2 cup of water/stock/broth and sauté until liquid has almost evaporated.
Add Worcestershire sauce, paprika, cumin, pepper and oregano, and another 1/2 cup of water/stock/broth.
Place mushrooms, gills facing downward, in the frying pan, reduce heat and simmer, covered, for 8 minutes or until mushrooms are tender. Add more liquid if mixture begins to stick.
Remove mushrooms from the frying pan using a slotted spoon and place them, gill side up, on the prepared baking sheet.
Add couscous, goji berries, pepitas, chick peas, nut spread, mustard and nutritional yeast to frying pan and stir well to combine.
Spoon mixture into mushrooms and bake for 15-20 minutes or until filling is just starting to brown.
