The meatiest stuffed Mushrooms EVER
ฝัง
- เผยแพร่เมื่อ 26 ส.ค. 2024
- This recipe uses portobello mushrooms, which are typically easy to find at your local grocery store or farmer's market. For this family-sized vegan recipe we pack the portobello caps with seasoned plant-based meat, sear them on the stove, smother the whole thing in a delicious, rich tomato sauce, then bake it in the oven casserole-style. We suggest serving it up with a generous side of creamy polenta and wilted spinach (served over a bed of your favorite pasta would also be delicious). This is next-level comfort food that is very easy to do and will make enough for a family style meal or several days of meal-prep! You got this!
Full recipe below!
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STUFFED PORTOBELLOS w/ POLENTA & SPINACH
SERVES 2
INGREDIENTS:
2 plant-based burgers
2 portobello mushrooms, stems diced
1 white onion, half diced, half quartered
2 - 400g cans of San Marzano tomatoes (or whole peeled plum tomatoes)
½ cup corn meal, medium grind
10 cloves garlic, sliced
1 glass red wine
1 tsp red pepper flakes
1 tsp fennel seeds
1½ 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, diced
plant-based milk (as needed, to thin polenta, about 3-5 tbsp)
1½ 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 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 a medium-high heat and add a little olive oil when hot. Place mushroom face down on the cast iron pan.
Heat a pot on a 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 other mushroom to the pan face down and repeat the process. Sear quartered onions to pan to when mushrooms have been removed. Add a little oil, salt and pepper.
Add tins of tomatoes to 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 mushroom and turn off the heat under the cast-iron pan. Add one scoop of sauce to 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 spoon to even out.
Bake in oven for 20 minutes.
Heat pot on medium high heat, pour in 350 ml (1½ 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 cast-iron pan on a medium high heat, add pinch of salt and pepper. Turn off heat once wilted.
Heat polenta again and whisk through, ready to serve.
Plate up! Add a large scoop of polenta to the centre of plate, spinach to the side and slices of mushroom on top, top with sauce. Top with fresh parsley, if you have it!
#veganchef #stuffedmushrooms - แนวปฏิบัติและการใช้ชีวิต
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Every time I see your episode I have to watch it and the funny thing is I am a raw vegan, but I love your recipes. I’m going to try to recreate this recipe somehow. Thank you 🙏
I want to second your thanks to all veg farmers and to all animal sanctuaries out there. AMEN to that❤️
Love Derek’s quarantine hair, but love his food more hehe 💚💚💚
I made this for dinner tonight. I did everything you said except we had sprouting broccoli instead of spinach. It was very fancy and delicious.
Thank you for sharing this vegan recipe. My girlfriend has already a yummy vegan stuffed mushroom meal she created. And now there's another stuffed mushroom meal I can try.
Hope you like it!
Something else to be thankful for. Ideas for dinner.
Love the idea of using the stems. I hate food waste!
I've been missing your videos! Great to see a new one pop up. Thank you.
More to come! Been busy getting organized around the exciting news about Wicked Foods, but we'll have a steady stream of new recipe videos over the next few months!!
@@DerekSarnoChef Yay! Now I will go Google to find your exciting news! I currently live in Uzbekistan where they do not have portobello or king mushrooms, but I look forward to the day when I can try your recipes using them. Your videos cheer me up in these difficult times, in addition to being inspiring food-wise. I love your animal welfare advocacy; most vegan chefs never mention that.
Aha! Congrats with getting your food launched in the US. I am so jealous! There are zero plant-based restaurants or products here. The idea of going to the grocery store and having an array of delicious vegan choices is amazing. So glad people in Canada and the US will have this option in addition to the lucky Brits. Thank you for spreading the plant-based word and meals! I wish you great success.
I always watch this when I'm hungry 😂
That’s something that takes the portobello in a new direction! 👍
I love the way you cook 😁
I love the way you watch videos!
@@DerekSarnoChef 😋😋
I made this last week and I have to say it was without doubt the best meal I've had in years... so much so that my other half has invited her mum round for dinner tonight and we're having it again. I kept to the recipe but put smoked gouda (the one from Tesco, can't remember the make) in the polenta and it gave it a subtle yet delicious smokie flavour. Awesome work :)
Sounds great! And so happy to hear the positive feedback...thank you for sharing!!
duh why didn't I think about that! Brilliant.
Another gr8 rustic plant- based recipe..❤ I loved the way you inserted the vegan burger mix inside the portobello mushroom..ingenius..I guess you serve with seasoned herb mash as well 😊
Drool...😋😋😋
Food looks good too 😉
I love how you make Stuffed Portobello Mushrooms they are so good
I made this for my husband and he absolutely loved it. Thank you
Glad you liked it!!
I'm on a roll of binge watching your videos. I love shiitake mushrooms - could you post a recipe for those?
Coming soon! We are working on a new batch of content that prioritizes some of the other types of mushrooms...
@@DerekSarnoChef Thanks so much. Can't wait for them! The steaks look so yummy, but they don't sell clusters of mushrooms in stores here.
Looks amazing! Thank you for showing us all of the techniques we need to prepare delicious meals. Happy cooking 😊.
That sauce and polenta alone ,I wanna try
Thank you for the inspiration. Made it southern style with vegan smoked cheese grits and greens.
I had no idea you guys had a wicked brand! I totally would run about and buy a shit ton of your guys stuff if we had Tesco here in Oregon, I have a feeling your spice mixes are godly
Well Ashton, we are working on bringing Wicked Foods all over the world in 2021, even Oregon!!
@@DerekSarnoChef YES we need more vegan brands!! I’m so hyped for when I can get the chance to buy the book too, you guys are awesome!
Can't wait to try this recipe! Looks fantastic. Glad to see the new video.
Hope you enjoy! Thanks for watching!!
Just when I didn’t know what to do with the mushrooms I bought on impulse, this pops up. Coincidence? And I have most of ingredients. Can’t wait to give it a try. TY. Also, love your hair.
There you are!! Haven't seen any videos lately, really love this one!! Thank you 💕❤️😘
❤️😋 Thank you for sharing your delicious recipes with us.
Thank for using the stems!!! #mushroomstemlove
You bet! #mushroomstemlove 4life!!
Looks great. will try this. Thanks for the inspiration. Cheers.
Hope you enjoy!!
I’m traditionally not a mushroom fan but this recipe may just make a covert out of me. Thank you for all of your hard work to bring these great recipes to us. And hello from Franklin, Kentucky 😊
Yum! My sister makes a similar dish. It's delicious.
I am definitely gonna make this. THank you!
I Love your food. I had oyster mushroom steaks last night for dinner, fabulous. I can't wait to give this recipe a go as soon as I have the ingredients. By the way, great hair !!
My hair says, "Thank you!!!" 😂
I made this recipe and used the spices I wanted. It was super delicious. I just found giant portabellas like yours and I had some Beyond burgers in the freezer so this was perfect! Thank you!
Wonderful! So glad you enjoyed the recipe!!
Definitely making this!
I made it many times.
It's really delicious!
Glad you liked it!!
Love this and super stoked for the product line coming here!
Lol, your apron has a sunny face. Enjoying your wicked cooking.
Derek is my spirit animal💚🍄
With a head shake like that, you know the food is good.
I can't wait to make this!
Let us know how it turns out, Johanna!! It's a feast!
@@DerekSarnoChef Did you see my pictures on IG? I made it the same day I saw it. It was delicious, and I can't wait to make it again. BTW, I didn't submerge the mushroom, because I wanted the top stay a little crisp after the searing.
Love this recipe! Looks delicious!❤️
Thanks Sandra!
This is awesome
Looks so delicious 👍 Stay connected 🙂
Delish, I didn't do the polenta as it reminds me of Oliver Twist!!!! Served with Couscous and the spinach but mashed potato or pasta would also be good and will try next time. BTW I have never seen San Marzano toms in any of the supermarkets in UK where I live but you can buy them from small deli shops. The brand I use is de cecco but they are expensive. Perhaps you will be able to persuade Tesco to stock them when you return to UK!! Ciro stocked by all the supermarkets in UK arent bad and would be my second choice. Brill recipe and will be my Easter Sunday Dinner this year.
Made this dish tonight. It came out great! Even though I for got to add the wine.....it not listed when too....lol more for me to drink.
BTW you need to come out with another cookbook. I have the first one and love it.
I just discovered Lobster Mushrooms. They are my absolute favorite!
Pleeeeeease tell me where to get them??? Can’t find anywhere. Peace and plants from Canada❤️🌱🌱🌱🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦
I'm new to your channel from gaz channel avant garde. Love this recipe
Красота такая! 🤤🤗
Спасибо большое!
At lest market near my village in Poland have all ingredients. .
Witam z Chicago
Omg, I have to make this.
Yummy
Saved for laterz🥰✌🙏
420°F.. I love it
This looks incredible, thank you so much. The seasoned beyond patty inside the mushroom, the stew/sauce, polenta and spinach seem to be a rich and savory association on top of being nutritious and i imagine delicious. Your creativity is a great resource for us out here trying to cook ! Is there going to be a Cowboy burger recipe video ?
Beyond burgers are FAR from nutritious....spoiler alert
love this recipe, I wish I could like the 'other' mushrooms but can't get used to the texture! I am going to switch out the burger for some tofu, the plant based burgers are a little to 'real' for me. thks Derek for that suggestion.
We just tried this yesterday and it was phenomenal!! I shared this video/recipe with everyone I know. 🤗 PS: Im in the US and we started seeing your products in Sprouts. We are very excited to try a few products this week!
That is so exciting!! Thank you for your support and please let us know what you think! We have some fun recipes that use the products on wickedkitchen.com. We appreciate you!!
This looks and sounds DELICIOUS 🤤😍. Funny thing, I’ve never had stuffed mushrooms before, but now I want to! Btw, sorry about your camera! 😮😬 Still a great video 😊✨
You are smokin' hot Derek. Love you! Thanks!!
😳 Thanks!
Delicious 😋
YEAAAAAAAAAA!
delicios
For sure!!
I love your videos! And I love to cook. I am not totally vegan, but don’t eat any meat, and haven’t since I was 16, but those beyond burgers are really gross if you don’t like meat. I can’t eat them because they are too much like meat, and they seem to be really processed, so I prefer other veggie burgers. But I love your mushroom dishes, thanks so much! And thanks for promoting plant based food.
What’s holding you back from going fully vegan, if you don’t mind my asking…😊
Newbie to your channel! Amazing Talent! Love IT!!!!!
This man must be from Boston,where wicked means good. 😂
Nailed it! 😎
great stuff on this chanel
A lot of ppl are not experienced cooks so you MUST let them know to take bay leaf out before serving
Nice to see Beyond incorporated
Awesome! Recipe! Looks so delicious! Thanks😊✨
Is your products available in Canada?
My husband & son would love this, add dairy free cheese, on top, slice the stuffed portabella mushroom put it on a nice Italian bun. ✨ Nice with a salad. So many ideas with this recipe! Love from Toronto Canada.🙏💞✨
😄😄😄😄😄❤❤❤❤👏👏👏👏👏👏👏HAPPY THANKSGIVING 11-26-20
🎉 And a Happy Thanksgiving 2020 to you and yours as well!!!
1/2 cup olive oil equals 960 calories, almost half my daily caloric requirement. Better to sauté with vegi broth or water with some herbs sprinkled in. Love your recipes though.
boomerang garlic
❤❤❤
Does anyone know what kind of red wine to use? Merlot, cabernet, pinot noir??
Whichever you prefer
Is this an old video or are you back in the US?
Filmed in May 2020, just releasing it now. Back in the UK!
What make knife do you use and what type sharpener do you use?
Did you remove the gills from the mushroom?
Nope, no need to do that extra step.
Have you seen polished cast iron? It looks amazing
Ahhh, the metal whisk on a non-stick pot hurts my head!
Working with what we had during lockdown at a rental house...sorry!!
@@DerekSarnoChef I'll live, no real worries! Enjoy your videos a lot, thanks !!
7:19 outch ;'D thanks for the recipe man.Oh and thanks for taking about the pans. By rinsing them out you just use water? (most info i got so far was "oh no. never use water..." )
In most cases a simple rinse and wipe does the job. The concern about water is it will cause rusting but if properly wiped out and lightly oiled after each use there will never be an issue.
@@DerekSarnoChef Thank you, very, very much !
How do you replace the beyond meat when my country does not import? Do you have a recipe to produce an alternative? Thanks
As mentioned in the video use whatever you have access to make you’re own filling. 👍
I've noticed a lack of your wicked range in tesco. Is your
new range shared with tesco but named plant menu?
❤️❤️❤️😍😍😍👍🏿👍🏿👍🏿love
Anyone else want some Teflon in their polenta? 🤣
I though he got out of america? Why would you come back?
❤️❤️🍄
Also thank you for showing celsius :D
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