Pecan Chorizo Stuffed Portobello Mushrooms

This vegan appetizer is loaded with flavor and a little bit of spice.

Ingredients

  • 8 large portobello mushroom caps, cleaned and stemmed (save stems for gravy)
  • 1 teaspoon olive oil, for brushing
  • Freshly ground sea salt and pepper to taste
  • 2 tablespoons olive oil, for sautéing
  • 1 small yellow onion, chopped
  • 1/2 cup pecans
  • 1 cup seitan chorizo, removed from casing and diced
  • 1 celery stalk, finely diced
  • 1/2 cup carrots, diced
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 3 cups soft ciabatta or french bread, about half inch in diameter
  • 1/4 cup vegetable or mushroom broth, as needed to moisten stuffing

Prepare

  1. Preheat the oven to 350 degrees and prepare two baking sheets with silpat liner or parchment.
  2. Remove stems from scrubbed portobello mushrooms and reserve stems to use later. Using a spoon, gently scrape out the gills from the underside of each mushroom cap. Lightly brush both top and bottom of each cap with olive oil.
  3. Arrange caps on baking sheets, gills sides up. Sprinkle with salt and pepper and roast for 15 minutes.
  4. Meanwhile, in a large skillet over medium-high heat, add the olive oil, onions, pecans and seitan chorizo and sauté until tender, about 7-8 minutes. Then add celery, rosemary and thyme and cook until tender, about another 5 minutes.
  5. Reduce heat and add the bread cubes and 1/4 cup vegetable or mushroom broth to the stuffing mixture.
  6. Remove mushrooms from oven and transfer to a dry, prepared baking pan, gills sides up (the mushrooms will release a liquid when baking and you don’t want to rebake them in that liquid). Pour any liquid released by your mushrooms into your stuffing mixture.
  7. Spoon the stuffing mixture into the mushroom caps, pushing gently to secure stuffing in caps, and return to oven for 20 minutes or until lightly browned on top.
  8. Allow mushrooms to cool and serve warm with extra stuffing on the side.

Yields 8 servings.

Recipe by The Little Foxes. Photography by Julie Dyer.

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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