Stuffed Portobello Mushrooms


4 large Portobello mushrooms

1 cup tofu sausage, turkey or pork sausage for non-vegetarian

2 Tbsp garlic, finely chopped

1/2 cup onion, chopped fine

1/2 cup Purnes

1/2 cup hot water

1/4 cup celery, chopped fine

1/4 cup zucchini, chopped fine

1/4 cup breadcrumbs

1 egg each (omit for vegan)

1/2 cup grated cheese or soy cheese, or more to taste

salt and pepper to taste

Preheat your oven to 375.

Clean mushrooms, remove stems and remove the black gills on the underside of the mushrooms.

Put mushrooms, top side down in a 9" x 13" pan then set aside.

Put prunes in a bowl and cover with hot water, then set aside.

In a sauté pan over medium heat, brown tofu or sausage until crumbled.

Add onion, celery, zucchini and garlic. then continue cooking another 3 to 5 minutes until the vegetables are soft but still a-little crisp.

Remove from heat and into a large bowl.

Drain water from prunes and discard.

Add prunes to sausage and vegetable mixture along with egg, breadcrumbs and cheese.

Season to taste with salt and pepper and mix thoroughly.

Divide mixture into 4 servings then spread onto mushrooms.

Add 2 cups of water to the bottom of the pan, cover with foil and bake 20 minutes.

Remove foil from pan and sprinkle the top with more cheese and continue baking another 10 minutes.

Remove from oven and serve. Enjoy!
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