Stuffed Portobellos Vegan GlutenFreeServe these stuffed mushrooms either as an appetizer using smaller portobellas, or use 2-4 full-size portobella mushrooms for entree portions. Either way, it’s a hearty, tasty dish with a nutty, savory filling. Read on for the surprise grain I used.

I’ve done stuffed squash with quinoa and wild rice stuffing for the holidays, so I was trying to think of something different. Steel cut oats! You have to get certified gluten-free oats (like oats from Bob’s Red Mill). The oats are soaked and partially cooked, so they retain their nutty, crunchy texture, and their sticky quality is perfect for a stuffing.

Did you know that portobellos are just huge cremini mushrooms?

Suitable for:
vegan, gluten-free, reduced-sugar diets

Not for:
low-sodium or migraine diets

Stuffed Portobellos Vegan GlutenFree

Stuffed portobello mushrooms

Delicious stuffed portobello mushrooms are a great appetizer or main course.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 25 mins
Total Time 1 hr 55 mins
Course Dinner
Cuisine American
Servings 12 appetizer servings

Ingredients
  

  • 12 mushrooms portobellos, medium or 2 full size
  • 1/4 cup steel-cut oats (gluten-free) (45 g)
  • 1/4 cup bell peppers orange, red, yellow (30 g)
  • 1/4 cup celery
  • 1 shallots
  • 1 tbsp olive oil (extra virgin)
  • 2 tbsp wine (marsala or madeira) white wine
  • 1/4 cup pine nuts
  • 3 slices tempeh bacon turkey bacon, Canadian bacon
  • 2 tbsp almond sauce (smoky)
  • 2 tbsp almond flour

Instructions
 

  • Soak the oats in 3/4 C. (180 ml) filtered water for one hour or overnight. Microwave for 5 minutes. Drain.
  • Preheat the oven to 350F/160C/gas mark 4.
  • Clean the mushrooms by carefully snapping off the stem at the base. Remove any gills that are attached to the stem. Clean the mushroom caps by scraping out the gills with a grapefruit spoon. (Compost the gills.) Reserve the stems. Wipe off the mushrooms with a damp paper or clean, damp kitchen towel.
  • Clean and finely mince the pepper and celery, shallot, and mushroom stems.
  • Heat the olive oil in a saute pan and saute the vegetables until golden brown, about 8 minutes. Pour in the marsala wine and stir, scraping up any brown bits. Cook until the wine has evaporated (you just "deglazed the pan." Woohoo!)
  • In a medium bowl, mix the oats, cooked veggies, pine nuts, sauce, almond meal, and crumbled bacon. (If using turkey bacon, mince finely and add.) The stuffing should hold together. If it seems too dry, add a bit more of the almond sauce.
  • Spray a baking pan and place the mushrooms top side down. Fill each mushroom evenly (I use an ice cream scoop).
  • Bake for 25 minutes for appetizers, 35 minutes for entrées. Tops should be golden brown and just starting to get crispy. Serve immediately.

Notes

Per serving:
  • 71 calories
  • 5 g fat
  • 1 g saturated fat
  • 1 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 42 mg sodium (will be higher if using smoky creamy almond sauce)
  • 47 mg potassium
  • 5 g carbohydrate
  • 1 g fiber
  • 0 g sugars
  • 2 g protein
  • 2 Weight Watchers Points Plus
Here are the links for the tempeh bacon and the (30 g) smoky almond sauce.