Stuffed Portobello Mushrooms

November 29, 2020
Wicked
Mushrooms!

Updated: February 02, 2022

2 -3 servings
0.0

Learn the technique and make it your own! This is a customisable recipe involving our all-time favourite ingredient – mushrooms! This time the Portobello takes centre stage; it should be a mushroom that is easy to find and available at most grocers or markets. We pack the caps with plant-based meat, smother the lot in a delicious, rich tomato sauce and bake in the oven casserole-style as a one-pot-style meal. We suggest serving up with a generous side of creamy polenta and wilted spinach. Your favorite pasta would also work well! This is next-level comfort food with rich depths of flavor that is very easy to don. It’s easy to prep and would be perfect for do-ahead-meal prep and for entertaining guests too. Watch the video for all the little details! You got this!

Ingredients

2 Beyond Burgers (You can use our Wicked Kitchen Jalapeno Griller Patties or our Plant Chef Meat-Free Burgers)
2 portobello mushrooms, stems diced
1 white onion, half diced, half quartered
2 400g tin tomatoes (whole peeled)
1/2 cup cornmeal, medium grind
10 cloves garlic, sliced
1 glass red wine
1 tsp red pepper flakes
1 tsp fennel seeds
1 1/2 tsp oregano
¼ tsp smoked paprika
1 star anise
1 bay leaf
1 TBSP capers
2 TBSP plant-based butter
4 slices plant-based cheese (we used Follow Your Heart), diced
Plant-Based milk (as needed, to thin polenta, about 3 - 5 TBSP)
1 1/2 cups water
200g baby spinach
Pinch black pepper
Pinch salt
Olive oil

Instructions

Prepare mise en place, preparing all ingredients as above, and preheat oven to 420f/215 C
Crush red pepper flakes, fennel seeds, 1 tsp oregano, and star anise in a pestle mortar, until ground.
Using hands, combine burgers in a bowl with the ground spice blend and a pinch of salt and pepper. Work through until thoroughly mixed.
Take mushroom cups and place face up on a board, fill with seasoned burger mixture and pack down.
Heat a cast-iron pan on medium-high heat and add a little olive oil when hot. Place mushroom face down on the cast iron pan.
Heat a pot on medium-high heat, add 4 TBSP olive oil, ½ diced onion, and 6 sliced garlic cloves, followed by the diced mushroom stems and capers. Stir.
Use a spatula to move the mushroom around the pan, to avoid sticking. Flip when slightly browned and set aside in a casserole dish. Add another mushroom to the pan face down and repeat the process. Sear quartered onions to the pan to when mushrooms have been removed. Add a little oil, salt, and pepper.
Add tins of tomatoes to the pot, crushing the whole tomatoes with your hand. Stir. Add bay leaf (remember to remove before serving). Add 1 tsp salt and black pepper. Cook down for 5 minutes.
Once onions are cooked, add into casserole dish around the mushroom and turn off the heat under the cast-iron pan. Add one scoop of sauce to the pan, swirl, and pour over mushrooms. Stir through sauce for a few more minutes and pour over portobellos and onion in the casserole dish. Use a spoon to even out.
Bake in the oven for 20 minutes.
Heat pot on medium-high heat, pour in 350 ml (1 ½ cups). Add 4 sliced garlic cloves to water, with butter. Bring to a boil and whisk, add a pinch of salt and pepper ½ tsp smoked paprika, ½ tsp oregano. Add in polenta slowly, keep whisking, as it will start to thicken straight away. Lower heat to a medium-low once combined and bubbling. Add cheese, a little milk and keep stirring Turn heat off and cover.
Check Mushrooms after 20 minutes and cook for a further 15 minutes to reduce, remove and set aside to cool for 10 minutes.
Transfer mushroom to cutting board and slice.
Sear baby spinach in a cast-iron pan on medium-high heat, add a pinch of salt and pepper. Turn off the heat once wilted.
Heat polenta again and whisk through, ready to serve.
Plate up! Add a large spoon of Polenta to the centre of the plate, spinach to the side, and slices of mushroom on top, top with sauce.