Thursday, February 26, 2015

Vegetarian Stuffed Mushrooms

Preheat oven to 350 degrees. Two, Vidalia Green Onions sliced and caramelized along with 1 teaspoon of minced garlic & healthy pour of EVOO, add sliced and diced Portabella, Shiitake, and Button Mushroom stems and inner caps (usually every single mushroom I have in the house), and dash or 2 of black pepper (cracked peppercorn prefered). Simmer until the flavors meld deliciously together for 10 minutes or so - remove from pan. A jigger or 2 of EVOO and 1 cup of Orzo into the pan and fry until browned lightly then add 1 cup of water - bring to boil, add previous mixture with 1/2 up to 1 whole container of Cream Of Mushroom soup and simmer 10 minutes. Add mixture by spoonful into gutted mushroom caps up to the half way mark (invisible line). *Add diced, sliced, or shredded cheese to act as a binding agent or flavor packet (either way you want to look at it), more mushroom/onion mixture to top of cap, one more layer of cheese (over the opening). Bake for 10 minutes. 

((I usually make several things at once and freeze meals ahead of time, I made a Vegetarian Shepherd's Pie at the same time and took the rich buttery tasting juice from the bottom of the mushroom pan and added it to the base of pie))

*Vegan cheese

Little Baby Bella

Caramelized Onions, Mushrooms, Orzo, Garlic, & Cheese

Veggie Stuffed Mushroom Caps

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