Creamy Stuffed Portobellos

I divided the stuffing in half. One half got an egg yolk (this photo) and the other half got turkey sausage. Those with egg, got a cilantro leaf on top. Jules gives this version the highest score.  I love both. ©Joyce Hays, Target Health Inc.

 

This photo is the stuffed portobello with chopped turkey sausage as one of the stuffing ingredients. ©Joyce Hays, Target Health Inc.

 

Don’t know if you’ve noticed, but where I want to get a certain depth of flavor (umami), I substitute anchovy fillets, for salt. There is never (so far) the least little hint of fishy taste. Not only is the flavor enhanced, but anchovies have a lot of Omega3, found in fish. Here is a healthy delivery system for Omega3. ©Joyce Hays, Target Health Inc.

 

Ingredients

1 pound Italian Sausage, casing removed

1 Onion, minced

2 scallions, chopped

3 anchovy fillets + 3 fresh cloves garlic: mash in mortar & pestle

10 fresh garlic cloves, chopped (not pressed)

2 heaping Tablespoons fresh parsley, chopped

2 heaping Tablespoons fresh thyme, chopped

1 heaping Tablespoon dried oregano

1 teaspoon curry

1 teaspoon turmeric

1 pinch black pepper

12 Large White Button Mushrooms, stems removed and finely chopped, then remove the gills, by scraping with a teaspoon or smaller, from inside the mushroom cap

1 Tablespoon extra virgin Olive Oil

1 container Tofutti

1/4 cup gruyere cheese, grated by hand

1/4 cup buffalo mozzarella, grated or shredded by hand

1/4 cup fresh parmesan grated by hand

1/4 cup sharp cheddar, grated by hand

1 jalapeno, seeds removed, chopped well

 

As you can see in the photo, the Portobello stems have been removed and chopped and the inside of the caps have been scraped out. ©Joyce Hays, Target Health Inc.

 

Directions

1. Preheat your oven to 400 degrees.

2. Put Tofutti on counter and let it reach room temperature

3. In a mortar & pestle, grind the anchovies with 3 garlic cloves

 

This little bowl is about the size of my mortar & pestle set. The anchovies and garlic were simply mashed with a fork. This combo has become the little secret for many of my recipes. Keep in mind, not only does it add flavor depth, but it also substitutes for salt and contributes Omega3, each time it’s used. ©Joyce Hays, Target Health Inc.

 

4. Do all the chopping, slicing, grating, scraping

 

Chopping everything at once. ©Joyce Hays, Target Health Inc.

 

Grating all of the cheeses. Don’t buy pre-grated packaged cheese, marked fresh; they all have a certain amount of preservatives. ©Joyce Hays, Target Health Inc.

 

5. In a small bowl, put all 4 cheeses, mix together well and set aside.

 

Combining all the cheeses in a bowl. ©Joyce Hays, Target Health Inc.

 

6. Chop the sausage.

 

Chopping the turkey sausage. Use your favorite sausage. ©Joyce Hays, Target Health Inc.

 

7. In a large (oven proof) skillet, with handles on both sides, cook the sausage on medium-high heat. When the sausage is nearly cooked through, add the diced mushroom stems, garlic, jalapeno, scallions and onion and continue to cook until they soften a bit.

 

Cook the mushroom/herb mixture with the sausage you select (or none at all). Consider adding eggs instead, at this point. ©Joyce Hays, Target Health Inc.

 

8. Next, to the pan, add all herbs (fresh and dried), all spices and seasoning and stir until all ingredients are well combined. Cook for 1 or 2 more minutes.

9. Transfer the mixture from the pan to a large bowl. Add the Tofutti and stir it into the mixture, while it’s still warm.

 

Just added Tofutti. ©Joyce Hays, Target Health Inc.

 

10. Don’t wash out the pan, but with a spatula, scrape all little bits into the bowl.

 

Here, half the mixture, without sausage, got egg yolks, combined well with the rest and used to stuff two of the portobellos. Jules requested no sausage in his portobellos. ©Joyce Hays, Target Health Inc.

 

11. Next, stuff each mushroom with the mixture, as high as it will go without falling over or crumbling. Put the stuffed mushrooms back into the bowl.

12. Just before you pop the pan back into the oven with the stuffed mushrooms, take fingers filled with the grated cheeses and put on top of each stuffed mushroom. Bake for 15 to 20 minutes.

 

Going into the oven now. ©Joyce Hays, Target Health Inc.

 

Serve nice and warm, with a vegetarian entr?e like spinach pie, serve with pasta, chicken, fish, seafood or serve as an appetizer.

 

Delicious Sunday brunch. ©Joyce Hays, Target Health Inc.

 

Because of the richness of the stuffed Portobellos, this shiraz went well. We love this vineyard run by the same family for two or three generations. ©Joyce Hays, Target Health Inc.

 

Have a great week everyone!

Bon Appetit!

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