Monday, July 14, 2008

Spinach and 'Cheese'-Stuffed Portobello Caps

As any vegan probably knows, the meaty texture of portobello mushrooms is so rich and dense that they make a very satisfying - sometimes deceptively so - entree. One time, an old roommate of mine walked in while I was frying portobello caps over the stove and asked, "Who's cooking steak?"!

For this entree, take 4 large portobello mushroom caps; remove the stems and scrape out the black gills with a spoon. Place on a baking sheet coated with cooking spray and sprinkle with an 1/8 tsp. salt. Bake at 400 degrees for 5 minutes.

While they bake, prepare the filling in a medium bowl. The original recipe used one cup ricotta, but here, I crumbled firm tofu to equal one cup. To that, add 1/4 tsp. garlic powder, a dash of black pepper and another 1/8 tsp. of salt. Add one 10-oz package of frozen spinach (thawed, drained, and squeezed thoroughly dry), and 1/3 cup chopped, bottled roasted red pepper. (You can find pre-bottled roasted peppers near the olives in grocery stores, or roast your own at home).

Divide the mixture evenly among the 4 mushroom caps. Top evenly with 3/4 cup tomato sauce and 1/2 cup shredded 'mozzarella' cheese (use the Vegan mozzarella block from Galaxy Foods). Finish it all off by sprinkling evenly with 1/2 tsp. dried oregano. Return the pan to the oven and bake another 8 minutes at 400 degrees. For a final minute and a half of cooking, increase the temperature to 'broil' so the 'cheese' gets crisp on top.

Two of the caps are a filling vegan entree of 310 calories.

portobello caps $7.98
firm tofu $1.49
frozen spinach $2.99
bottled red peppers $5.99
tomato sauce $0.69
'mozzarella' cheese $3.39

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance