As many of you know, I’m taking the month of August to be vegan. I have reached heights of dizzying success! I have also reached the depths of despair (not an exaggeration. I miss steak terribly.) Mostly, I’ve netted somewhere in the middle. Like with the following recipe, which I’m hoping our lovely readers – more talented chefs than I – might help with.
In short, I really wanted to try and make some kind of stuffed mushroom. And I was so very close to making something delicious. Alas – I did not. I’m hoping that if I post my ingredients, someone out there might help me out with ideas to make it better. Because this was simply just an amalgamation of vegetables that tasted like…an amalgamation of vegetables. I teased this post last week, but am about five days late in actually posting it. So…sorry about that.
- Artichoke hearts (the ones I used were from the actual artichoke)
- Portobello mushrooms
- Cherry tomatoes
My cooking process and photos after the jump.
After cooking the artichokes – from this recipe here – I took the hearts, lightly mashed them with some olive oil and a shake of cayenne pepper for heat, and placed them inside the mushrooms. Then I topped with the cherry tomatoes, seasoned with a little salt and pepper, and let them bake for about eight minutes.
The portobellos with stems removed and ready for stuffing.
Now with the artichoke mix inside.
With tomato and ready for baking! Was a voila! moment that wasn't.
Were they inedible and disgusting? No. But all three of these things are delicious and in my mind, they should have blended nicely. Alas. A little help here please?
Your premise is sound, but I think what you need is a few “back-up” ingredients, things that will tie the flavors together without overwhelming them. Here’s my suggestion (these amounts make about 2 dozen mushrooms).
Saute 1/4 cup chopped shallot and one chopped clove of garlic in a tablespoon of olive oil over medium heat for about 2 minutes. Add a cup of the mashed artichoke and saute for another 2 minutes. Add 1/4 cup white wine and cook on medium, stirring, until the liquid evaporates. Turn off the heat and stir in 1/4 cup Italian bread crumbs. Stuff the mushrooms with this mixture, top with tomato slices, drizzle with more olive oil and bake.
Side note: Normally, I would suggest that you mix 2 tablespoons grated Parmesan in with the breadcrumbs and top the stuffed mushrooms and tomatoes with another 2 tablespoons before baking, but I know you’re doing your vegan trial right now and Parmesan is definitely NOT vegan. However, if there’s a vegan equivalent of Parmesan, drop that sucker in there.
Three words – ah-may-zing. I will try this tonight because I have all of these things at home. THANK YOU!!!
No problem. When you are back to eating meat, I’ll send you my stuffed mushroom entree recipe. It involves italian sausage, so I won’t tempt you by sending it now.
I literally cannot wait for that and the 30th. Worst month ever.
Mmmm. The breadcrumbs will make it.
Good luck, Lia!
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