Portobello Mushrooms with Vegan Quorn and Olive Stuffing
Posted on November 17, 2016 by The Gourmet Vegan - No Comments
Portobello Mushrooms with Vegan Quorn and Olive Stuffing
Personally, I never get tired with stuffed mushrooms. If the right combination of flavours and textures are used in the stuffing, then when combined with the wonderful texture of cooked Portobello mushroom, you seriously can’t go wrong. This may seem like a simple recipe, and in fact it is, but as I say, when the flavours hit the mark, you have a fantastic tasting dish. Perfect as a main dish, a side dish or even as a starter.
 30 Minutes |
 Serves 1 or 2 |
 ? kcal per serving |
INGREDIENTS
2 large Portobello mushrooms
For the stuffing
1 tbsp chilli oil
2 large spring onions, washed and finely chopped
1 large tomato, chopped
2 vegan Quorn fillets, roughly chopped
1 tsp tomato puree
1 tsp dried dill
1 tsp dried basil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
10 green olives, chopped
METHOD
Preheat the oven to 180 degrees celsius ( 350 F ), gas mark 4
1 In a frying pan, gently fry the spring onions in the chilli oil for 2-3 minutes until the onions have softened.
2 Add the chopped tomato and Quorn fillets, and continue to cook for a further 3-4 minutes or until the tomato has started breaking down.
3 Add the dill, basil, salt and pepper, tomato puree and the green olives. Mix well, and remove from the heat.
4 Remove the stalks from the mushrooms and place each mushroom underside up on a piece of baking foil.
5 Spoon the filling equally onto the mushrooms and wrap each mushroom up in the foil to form a closed parcel. Be sure there is space in the parcel for the steam to surround and cook the mushrooms.
6 Place the parcels on a baking tray and bake for 15 minutes. Remove from the parcels and serve.
RECIPE NOTES
A mix of green and black olives gives another dimension to the taste of the dish.
Vegan Quorn pieces can be substituted for the fillets.
RECIPE TIPS
Be sure to leave enough space in the foil parcels so that the steam can build up in the parcel and cook the mushrooms.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Gourmet Mixed Bean and Mushroom Pâté
Posted on April 24, 2013 by The Gourmet Vegan - No Comments
Gourmet Mixed Bean and Mushroom Pâté
This is one of those simple to make dishes that just gives you that wow factor as you tuck in. Minutes to put together but absolutely delicious. Perfect at any time, whether it be a buffet, sitting outside in the sun or as starter for a dinner party.
| 30 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
1 teaspoon coconut oil
1 teaspoon vitalite, or other vegan spread
140 g mushrooms, chopped
1 clove of garlic, minced
1 400 g tin of mixed beans, drained
1/2 teaspoon thyme
1/2 teaspoon allspice (optional but does give a good flavour)
1/2 teaspoon black pepper
4 tablespoons vegan cream (I used alpro)
1 teaspoon tamari or soy sauce
1/2 teaspoon sea salt
METHOD
In a pan, heat the coconut oil and vitalite and add the sliced mushrooms, garlic, thyme, allspice, black pepper, tamari and sea salt, and fry until the mixture becomes fairly dry.
Transfer to a food processor and add the beans and cream and blend until smooth.
Transfer to a small bowl and chill for 15-20 minutes before serving.
Serve with toast and a wedge of lemon.
RECIPE NOTES
Do try to use the allspice as this does give something special to the finished pate.
RECIPE TIPS
Do not skip the chilling time. It makes a HUGE difference to the taste and texture.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Gourmet Mushroom and Tarragon Soup
Posted on March 2, 2013 by The Gourmet Vegan - No Comments
The use of different mushrooms and fragrant ingredients gives this soup a really wonderful depth of flavour. Quick and simple to prepare and a wonderful result. Perfect as a starter for a dinner party or at any time of the day. Serves 4.
