Portobello mushrooms were available this week at our farmer’s market. We enjoyed these for lunch today. They would also make a very nice appetizer or starter for an special dinner.
Yield: 4 mushroom caps
- 2 tablespoons olive oil
- 1 tablespoon vegan margarine
- 4 large portobello mushrooms
- 1/2 cup chopped walnuts
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 tablespoons fresh sage, minced
- 1/2 small tin tomato paste
- 1/2 cup dry white wine
- 1/4 – 1/2 cup vegetable bouillon made from 1/2 cup water and 1 teaspoon vegetable bouillon powder
- salt and pepper
- 1/4 cup vegetable bouillon from
- 3 tablespoon grated soy cheese
- Chop the onion and walnuts and mince the garlic and sage.
- Heat the olive oil and the vegan margarine in a small frying pan.
- Saute the the onions until the begin to become glassy.
- Add the walnuts, garlic and sage.
- Saute to toast the walnuts and lightly brown the garlic.
- Add the breadcrumbs and mix well.
- Mix the we wit the tomato paste and add to the mixture to make and moist mixture that will hold together. If the mixture is too moist, add a few more bread crumbs or walnuts.
- Season to taste with salt and pepper.
- Grate the soy cheese.
- Preheat oven 350 degrees F.
- Place mushroom caps in an oiled, oven-proof baking dish.
- Fill each mushroom cap with 1/4 of the mixture.
- Top with some grated soy cheese and bake until the mushrooms are golden brown 15-20 minutes.
- Meanwhile, thin the other half of the tin of tomato paste with 1/4 – 1/2 cup vegetable bouillon, depending on how thin you want the sauce.
- Serve the mushrooms garnished with some of the tomato sauce.