Savory Stuffed Mushrooms
Until a few years ago at a holiday party, I thought I hated stuffed mushrooms. I'd never actually tried them before that but I wasn't a huge fan of mushrooms and it seemed to me like no matter what you stuffed them with, they could't possibly taste that great. I was very, very wrong. The older I get, the more I like mushrooms - they're still not my favorite on their own, but the earthy, rich, almost meaty flavor they lend to dishes is both impressive and delicious, as far as I'm concerned.
Anyway, a friend brought some stuffed mushrooms to that holiday party a few years ago, I tried them, and before I knew it I was popping button mushrooms in my mouth like they were going out of style. I was hooked! But that was over two years ago, and this is the first time I've made a stuffed mushroom recipe since that is just so out of this world I had to share it with you guys. I know there are tons of recipes for this dish online, but I promise this one is really good. And pretty easy, too! It's packed with flavor, the filling has great texture, and the homemade parmesan cheese on top adds some fanciness and helps keep the filling moist. The whole things comes together in your mouth like WOAH. This is a recipe worthy of sharing at your next Holiday party - it's a serious crowd-pleaser! Let's get cookin'.
INGREDIENTS
Stuffed Mushrooms: 24 ounces cremini mushrooms, stems removed 2 tablespoons coconut oil 4 cloves garlic, minced 2 shallots, chopped 4 cups fresh spinach 1 cup wild rice, cooked 1/2 cup roasted red peppers, chopped 1/2 cup walnuts, finely chopped 1/2 cup bread crumbs 1/2 cup fresh parsley, chopped 1 tablespoon + 2 teaspoons balsamic vinegar 1 teaspoon salt 1/2 teaspoon pepper fresh chopped parsley, for garnish Parmesan Cheeze: 1 cup cashews 1/4 cup nutritional yeast 3/4 teaspoon salt 1/4 teaspoon garlic powder DIRECTIONS Preheat oven to 375 degrees. Gently wash the mushrooms and remove the stems. Place them cap down onto a lined baking sheet and set aside. In a large cast iron pan, melt the coconut oil over medium heat. Sauté the garlic and shallots until soft and fragrant, about 5 minutes. Add the spinach, stirring continuously until it has wilted. Remove the pan from heat and pour the cooked veggies into a large mixing bowl. Stir in the wild rice, roasted red peppers, walnuts, bread crumbs, parsley, balsamic vinegar, salt and pepper. Toss the mixture together and set it aside to cool for a few minutes. While the mixture cools, you can prepare the parmesan cheeze by placing all of the ingredients into a food processor and pulsing until the mixture becomes a fine meal. Save some (about 1/4-1/2 cup) to sprinkle over the mushrooms and save the rest in an airtight container in the fridge up to 2 weeks. When the mixture has cooled enough to handle, use a spoon, ice cream scoop, or your fingers to scoop the mixture into the cap of each mushroom. The amount you use will vary depending on the size of the mushroom cap. Once all the caps are filled, sprinkle the reserved parmesan cheeze over the top. Bake the stuffed mushrooms for 20-25 minutes, until tender. Remove from the oven, let cool slightly, and serve immediately! NOTES It was hard to come up with just how many people this serves since it really depends on how big the shrooms are, how many people are around, and how many each person eats BUT this recipe gave me 1 packed baking sheet full of stuffed mushrooms. Leftovers can be saved in the fridge up to 3 days. They are best reheated in a microwave or in an oven at about 350 degrees for 10-15 minutes, though they may get slightly softer after reheating. 
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San Pedro Style Fish-less Market Tray
It's Alex. I grew up in Southern California and my grandparents live in the South Bay area. As a kid, we would visit the San Pedro Fisherman's Wharf to eat tons of seafood and to watch the scary-huge cruise ships lumber by as often as we could. The fish market sells all kinds of seafoods by the pound, but the thing everyone really comes for - and a favorite of ours - was the Famous San Pedro Shrimp Tray. The meal is served on a big plastic tray (like from a food court), covered in newspaper, and topped with an overflowing mixture of shrimp, potatoes, onions, peppers, tomatoes, and corn smothered in a spicy, delicious tomato-based sauce that you could sop up with the crusty toasted bread served on the side. The veggies and sauce make the whole thing, and we thought it would be super easy to sub out those little crustaceans with some healthy plant foods. We were right! We replaced the shrimp with seasoned hearts of palm and mushrooms, which both taste similar to and have a texture similar to the original- but you know, vegan. This hearty meals serves 4 or leaves you with leftovers, but you won't mind. We recommend serving it alongside a crusty baguette and with a squeeze of lemon. Let's eat!
INGREDIENTS
Marinade: 1/2 cup white cooking wine 2 tablespoons lemon juice 1 1/2 teaspoons Old Bay seasoning 1/4 teaspoon black truffle sea salt (regular sea salt works here, too) 1 - 14.5 oz can hearts of palm, drained 1 1/2 cups mushrooms (we used shiitake, but oyster or lobster mushrooms would be great, too!) Sauce: 2 - 6 oz. cans tomato paste 6 oz. soyrizo (soy chorizo), optional - but worth it 2 cloves garlic, minced 1 cube vegetable boullion 2 teaspoons chili powder 1 teaspoon cayenne pepper 1 teaspoon smoked paprika 1 teaspoon old bay seasoning 1/2 teaspoon cumin 1/4 teaspoon black truffle sea salt (or regular sea salt) 1/4 teaspoon black pepper 3 cup water Everything Else: 1 tablespoon oil 2 large bell peppers, seeds removed + roughly chopped 2 medium onions, roughly chopped 4 medium red potatoes, cut into 1-2 inch cubes 2 cobs of corn, halved 1 tomato, roughly chopped cilantro, for garnish (optional) DIRECTIONS To make marinade, combine white cooking wine with lemon juice, Old Bay and salt. Drain hearts of palm and slice into 1/2 inch circles. Roughly chop mushrooms and places 'shrooms and hearts of palm slices into the marinade. Let marinate at least 1 hour, or as long as overnight. While marinade comes together, make the sauce by whisking together tomato paste, soyrizo, mixed garlic, vegetable boullion cube, spices and water in a large bowl. Set aside. Heat oil over medium heat in a large cast iron skillet. Cut bell peppers, onions, red potatoes, corn, and tomatoes. Place corn and potatoes into a medium pot and boil until fork tender. Add bell peppers, and onions to pan with heated oil and cook until they begin to soften, about 3-5 minutes. Add in the cooked corn coblets, potatoes, and tomatoes and cook all together, stirring occasionally, for another 5 minutes. Add sauce mixture to the pan and stir tom combine. Simmer for 15 minutes. While veggie + sauce mixture simmers, pour the hearts of palm and mushroom marinating mixture into a medium sized pan and cook over medium heat until leftover marinating liquid reduces and thickens. Remove from heat, add to sauce + veggie mixture and stir to combine. Cook for another minute or two, until mixture is a bit soupy and everything is well combined. Serve with crusty bread and a squeeze of lemon. Leftovers last in a sealed container in the fridge for up to a week, but may need a little water added when reheating because the sauce will thicken as it cools. Serves 4-6.
Lean Green Portobello, Pesto & Artichoke Panini
I used to work as the Head Chef at cute vegetarian cafe in Orange County, and it's where I really fell in love with sandwiches. Experimenting everyday was fun and made me really appreciate how much variety can exist between two slices of bread. Of course, the key here is really great bread. Now if you're completely off gluten, I apologize- because I haven't found a GF bread yet that compares to a freshly baked loaf of sourdough. There's just nothing like it! And while I think this combo would taste great on really any bread, I recommend splurging on a great loaf if you can enjoy it. The portable acts as the meaty base, with a spread of homemade hemp seed basil pesto and topped with artichoke hearts, onions, and creamy avocado. It's got a ton of flavor and makes a great lunch, plus takes just a few to whip up. Let's eat!
INGREDIENTS:
2 teaspoons coconut oil 2 slices of sourdough (or your favorite) bread 1 medium portobello mushroom 3-4 tablespoons of hemp seed basil pesto 2-3 artichoke hearts, roughly chopped thinly sliced onion (I like a lot. Put as much as you like!) 1/2 avocado, thinly sliced DIRECTIONS: Gently clean the mushroom cap, remove stem, and thinly slice the cap. Lightly sauté in 1 teaspoon of coconut oil in a medium frying pan for 3-4 minutes, until slightly softened. Remove from heat. Meanwhile, heat 1 teaspoon of coconut oil on a large griddle over medium heat or preheat your panini press and spray with non-stick spay. Spread each slice of bread with pesto on one side & assemble portobellos, artichoke hearts and sliced onion on top. Place sandwich on the griddle and cook until golden, then flip. When finished, remove from heat and add the avocado slices. Slice, and enjoy!
Wild Mushroom Bruschetta
I love bruschetta. Before experimenting with this recipe, I'd only had tomato-based versions, but I always loved them. Bruschetta is a great appetizer, party dish, or snack all by itself. And served on a warm, crunchy-crusted baguette? Ooh, man. Plus, its so easy to make! A little chop-chop-drizzle and you're good to go.
Well, I'm here to share with you the BETTER THAN TOMATO version, something I hardly believed possible. It takes a little longer to prepare than the original, but I promise- it's worth it. Mushrooms, onion, and garlic flavors are highlighted by a little white wine and black truffle sea salt. This is the kind of recipe I would make to impress Alex's mom (hi, jen!) and I think it would work. Scoop onto some crusty bread or crackers or serve over pasta for a seriously satisfying savory snack. Yep, that just happened. Enough chit chat, let's eat!
Instructions:
4 cloves of garlic diced, 1 halved and set aside 1/4 cup olive oil 10 ounces mixed wild mushrooms (or your favorite grocery store type. We used oyster & crimini.) 2 tablespoons vegan butter 1 medium onion, finely chopped 1/3 cup white wine 1/8 teaspoon each salt & pepper 1/8-1/4 teaspoon black truffle sea salt (optional-but worth it!) 1 crusty baguette, sliced (use a gluten-free baguette or skip this ingredient to keep it GF) parsley, for sprinkling Directions: Toast the baguette slices on a baking sheet under the broiler, then rub each side with the sliced garlic halves and drizzle with a bit of olive oil. Keep warm in a low heat oven. Wipe any dirt off the mushrooms, and slice them if necessary. If they're small, go ahead and leave 'em whole. Heat half of the butter (1 tbs) in a skillet, then add the mushrooms and cook over medium heat, stirring frequently for 3-4 minutes or until soft. Remove from heat and place pan in the warm oven alongside the sliced baguette to keep warm. Heat the second tablespoon of butter in a separate skillet, adding the onion and garlic, and cook over medium heat for 3-4 minutes, or until soft. Add the wine and stir well, letting the mixture bubble for 2-3 minutes, until reduced & thickened. Add the mushrooms to the onion & wine mixture and stir until heated. The sauce should be thick enough to glaze the mushrooms. Shut off the heat, and pull the bread out of the oven. Pile the brushetta on top of the baguette slices, sprinkle with chopped parsley and a drizzle of olive oil. Serve immediately, and enjoy! *Leftover brushetta can be refrigerated in a sealed container and reheated as needed.
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