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

Walnut Stuffed Portobello Mushrooms


  1. Chop the onion and walnuts and mince the garlic and sage.
  2. Heat the olive oil and the vegan margarine in a small frying pan.
  3. Saute the the onions until the begin to become glassy.
  4. Add the walnuts, garlic and sage.
  5. Saute to toast the walnuts and lightly brown the garlic.
  6. Add the breadcrumbs and mix well.
  7. 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.
  8. Season to taste with salt and pepper.
  9. Grate the soy cheese.
  10. Preheat oven 350 degrees F.
  11. Place mushroom caps in an oiled, oven-proof baking dish.
  12. Fill each mushroom cap with 1/4 of the mixture.
  13. Top with some grated soy cheese and bake until the mushrooms are golden brown 15-20 minutes.
  14. 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.
  15. Serve the mushrooms garnished with some of the tomato sauce.