This vegan appetizer is loaded with flavor and a little bit of spice.
- 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
- Preheat the oven to 350 degrees and prepare two baking sheets with silpat liner or parchment.
- 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.
- Arrange caps on baking sheets, gills sides up. Sprinkle with salt and pepper and roast for 15 minutes.
- 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.
- Reduce heat and add the bread cubes and 1/4 cup vegetable or mushroom broth to the stuffing mixture.
- 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.
- 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.
- Allow mushrooms to cool and serve warm with extra stuffing on the side.
Yields 8 servings.