Tuesday, November 25, 2014

Vegan Herbed Cornbread Stuffed Baby Portobello Mushrooms

Vegan Herbed Cornbread Stuffed Baby Portobello Mushrooms

For the cornbread:

1 flax egg (1 tablespoon ground flax and 2 tablespoons water)
1 teaspoon Vegg (egg substitute found online or in some vegan stores)*
¼ cup water
1 cup organic yellow cornmeal
1 cup all-purpose flour
2 tablespoons organic cane sugar
1 tablespoon aluminum free baking powder
1 teaspoon salt
1 cup non-dairy milk
1/3 cup vegetable oil

Preheat the oven to 400 degrees F. Grease an 8-inch square baking dish.

Combine flax egg, Vegg, and 1/4 water. Stir and let sit 5 minutes.

Combine corn meal, flour, sugar, baking powder, and salt in a medium bowl. Combine milk, oil, and flax mixture in a small bowl. Mix well. Add milk mixture to flour mixture. Stir to combine. Pour into greased dish.

Bake for 25 minutes. Let cool. Cut into small cubes.

(*If you can't get your hands on the Vegg, just leave it out and double up on the flax egg)

For the Stuffed Mushrooms:

1 tablespoon olive oil
2 onions, chopped
4 sticks of celery, diced
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh sage
1 tablespoon fresh thyme leaves
1/2 cup Earth Balance vegan butter
1 ½ cup vegetable broth
Olive oil for brushing
12 baby portobello mushrooms, stems removed

In a large pan, heat olive oil over medium heat. Sauté onions and celery till lightly browned. Add in garlic, rosemary, sage, and thyme. Cook for a minute or so. Add in earth balance and cook till melted. Add in vegetable broth. Simmer for 2 minutes. Add in cubed cornbread and toss to coat. 

Brush each portobello mushroom with olive oil. Divide stuffing evenly among each portobello mushroom cap and pile on top. Bake for 25 minutes at 400 degrees F.

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