These Thanksgiving stuffed portobellos are a delightful vegan alternative to traditional holiday dishes. They are filled with a flavorful mixture of wild rice, walnuts, cranberries, and aromatic herbs, making them a hearty and satisfying option for any festive meal.
Ingredients: 6 large portobello mushrooms. 1 cup wild rice, cooked. 1/2 cup walnuts, chopped. 1/2 cup dried cranberries. 1/4 cup onion, diced. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried sage. Salt and pepper to taste. Fresh parsley, for garnish.
Instructions: Warm the oven up to 190C 375F. To get the gills out of portobello mushrooms, take off the stems and skim them off with a spoon. Put olive oil in a pan and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. Along with the cooked wild rice, chopped walnuts, dried cranberries, thyme, sage, salt, and pepper, add the dried herbs to the pan. Mix things together well. Put some of the rice mixture into the cap of each portobello mushroom and gently press it in. On a baking sheet that has been lined with parchment paper, put the stuffed mushrooms. Put it in an oven that has already been heated for 20 to 25 minutes, or until the filling is hot and the mushrooms are soft. Before serving, sprinkle with fresh parsley.
Prep Time: 20 minutes
Cook Time: 25 minutes
Eljire