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vegan stuffed mushrooms on a plate
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Portobello Mushrooms with Leek and Fennel Stuffing

These vegan stuffed portobello mushrooms are perfect as a main course at Thanksgiving for those who don't eat turkey and are avoiding stuffing that has egg in it.
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 6 medium Portobello mushroom caps
  • Olive oil
  • Sea salt & pepper
  • 6 slices Little Northern Bakehouse seeds & grains bread
  • 2 tablespoons plant-based butter
  • 1 medium leek halved lengthwise and thinly sliced
  • 1 medium fennel bulb finely diced
  • 2 cloves garlic minced
  • 2 teaspoons finely chopped fresh sage
  • 1/4 cup vegetable stock
  • 2 tablespoons finely chopped chives

Instructions

  • Preheat the oven to 400°F.
  • Arrange the Portobello caps on a work surface. Remove the stems, and brush both sides of each cap with olive oil. Season with salt and pepper. Bake the mushrooms (trimmed / belly-side up) on a parchment-lined baking sheet for 15 minutes, until browned and tender. Remove and set aside.
  • Meanwhile, arrange the slices of bread on a second baking sheet and transfer to the oven. Bake until lightly browned and toasty, 5 minutes. Remove and set aside until cook enough to touch. Then finely chop into cubes.
  • In the meantime, warm the plant-based butter in a large skillet over medium heat. Add the leek and fennel and sauté until translucent, about 7 minutes. Add the garlic and sage, and cook for another 2 minutes. Deglaze the pan with the broth and set aside.
  • Divide the stuffing between the caps, pressing down to create a compact mound. Turn the oven temperature down to 350°F, and return the pan to the oven. Bake for 15-20 minutes, until the top of the stuffing is crusty and brown.
  • Sprinkle with chives and serve.