Stuffed Portobello Mushrooms (with Infinite Possibilities)
This was the perfect antidote to all that rich, spicy food we ate in NOLA. It is still flavorful, but easier on the stomach. It also is a great way to use up any leftover veggies, herbs or anything else you happen to have around the house. The variations are infinite, so be creative. Rice-stuffed Portobello mushrooms make a great vegetarian, gluten-free lunch or dinner served with a hearty green salad and avocado slices. Very tasty and filling, this dish can also be served as a side for a meat or fish dinner. Or, try adding some poached or fried eggs with a little tahini-sour cream sauce and serve it for brunch on Shavuot. The tahini sour cream sauce can be used instead of or in addition to the cheese topping. For vegan or pareve meals, omit the sour cream and add lemon juice and water until you reach your desired consistency.
- 4 large Portobello mushrooms, rinsed and dried
- 2-3 tablespoons olive oil for brushing and sautéing
- Salt and pepper to taste
- 1 onion, chopped (leeks, green onions or shallots can be used instead)
- 2 teaspoons fresh garlic, minced
- ¾ cups pumpkin seeds (or sunflower seeds, pine nuts or cashew pieces), lightly toasted in oven or a dry pan
- 3-4 cups cooked rice (any variety)
- ¾ cups dried cranberries (or currants or raisins)
- Liberal amounts of fresh or dried herbs (basil, dill, tarragon, thyme, whatever you like) and spices to taste
- 3 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons water
- 1 cup shredded Jarlsberg cheese (omit for pareve or vegan meals)
- 1 tablespoon toasted sesame seeds
- Tahini Sour Cream Sauce
- 2 tablespoons tahini
- 2 Tablespoons lemon juice
- 1 Tablespoon water (or enough to make it a sauce consistency)
- 2 tablespoons light sour cream
- Garlic powder, salt and pepper to taste
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Lightly brush mushrooms with a little olive oil and sprinkle with salt and pepper on both sides. Place top-down on baking sheet.
- Heat a drizzle of olive oil in a medium pan. When hot, add onion and garlic and sauté until fragrant, a few minutes. Place rice in a large bowl and mix in onions, garlic, pumpkin seeds, dried cranberries, herbs and spices and lots of salt and pepper to taste. Rice can take a lot of flavor so don't be skimpy with the spices. I actually threw in some leftover pesto, fresh dill and thyme that were sitting in the refrigerator. Mix the tahini and lemon juice and a little water to make a tahini sauce and blend into the rice mixture. Taste and adjust seasonings. Spoon a large mound of the rice mixture onto each mushroom.
- Bake for about 10 to 15 minutes until rice is hot and the mushroom is cooked through. This may take more or less time depending on the size of the mushrooms and the amount of rice. Remove from the oven and sprinkle ¼ cup of shredded cheese over the top of each stuffed mushroom, if using. Top with toasted sesame seeds and return baking sheet to oven. Bake another 5 minutes or until cheese is melted. If you like your cheese a little more well-done, turn on the broiler for a few minutes.
- For the tahini sour cream sauce, mix all ingredients together, adding more water if you prefer it thinner. Serve the sauce alongside the stuffed mushrooms.