I first made these stuffed mushrooms months ago for a group of lovely friends. Needless to say, everyone loved them and I got requests for the recipe. I mean, just look at the picture below how pretty the stuffed mushroom look on top of lettuce leaf with mint pistachio sauce, radish and cherry tomatoes, Who can resist that? 😉
mint pistachio sauce with avocado
But that day, I took a random photo with my phone (which simply wouldn’t do for the post), then I made them again. So finally here I am sharing with you the absoutely amazing vegan recipe to impress even the hardcore carnivores.
Portobellos are large form of cremini mushrooms with a firm texture and delicate flavor. They are the most versatile of all the mushrooms in their uses. Because of their natural meatiness, portobello mushrooms are great for swapping meatless meal, or just upping your veggie intake! They’re a wonder vegetable to help maintain a healthy weight as they contain no fat, sodium, or cholesterol and are high in fiber and low in calories.
Often times portobello mushrooms are loaded with rice, breadcrumbs and lots of cheese. Which are all delcious things, of course. But I try to keep my stuffed mushrooms on the lighter side by filling them with low carb veggies and just a little cheese on top to keep everything in place.
The recipe starts off with roasting the mushrooms. You can do this in a skillet, or you can do it in a roasting pan in the oven. This allows them to soften and lose most of their liquid while also becoming irresistibly browned. At this point they can be stuffed or used at a later time. For the filling I used eggplant, celery, soy granules and apricot for a hint of sweetness. I sautéed these along with onion and garlic and seasoned with salt, serrano pepper, and balsamic vinegar. Then I topped with parmesan cheese and set under the broiler until the cheese was melted and browned. It only took few minutes.
I made mint pistachio sauce to go along with these pretty fantastic stuffed mushrooms. The recipe is really just as easy as throwing the ingredients in a food processor and pushing the button.
The image below is how I served it to my friends, and just managed to get a shot before they devoured it.
mint pistachio sauce without avocado
Stuffed portobello mushrooms with all the flavors but without the carbs.
Ingredients
- 6 firm large portobello mushrooms
- 3/4 cup parmesan or romano cheese*
- 1/2 cup nutrella granules
- 1/3 cup onion, chopped
- 3 dry apricots, chopped
- 1 Japanese eggplant , 1 1/2 cup diced
- 2 sticks celery, 1/2 cup diced
- 2 garlic cloves, chopped
- salt to taste
- olive oil as needed
- 2 serrano peppers, chopped
- 1 tbsp. Balsamic vinegar
- 1/4 cup no shell raw pistachios
- 1 serrano pepper
- Salt to taste
- 1/2 cup mint, chopped (measure after chopping)
- 1/2 cup cilantro, chopped (measure after chopping)
- 4 tbsp. lemon juice
- 2 garlic cloves
- 4 tbsp. (+)water
- 1/2 avocado (optional) only if you want it to be thick
- *For vegan option choose vegan mozzarella
Instructions
- Start off by grinding pistachios in the food processor bowl.
- Then add, mint, cilantro, lemon juice, serrano pepper, garlic and water. Blend until smooth. You can add avocado if you want the sauce to be thick.
- Soak nutrella granules in water for 10 minutes to re-hydrate before cooking..
- Thoroughly wash the portobello caps and pat them dry on both sides.
- Remove the stems from the portobello mushrooms and finely chop if they are not woody. Set aside.
- Using a spoon, scrape and remove the dark brown gills. Discard gills.
- Heat 1 tbsp olive oil in a large pan. Rub some of the oil on the tops of the caps and season with salt and pepper. Place 2-3 mushrooms stem side down onto the preheated pan.
- Grill the mushrooms, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender.Set aside on a baking sheet with gill sides up.Repeat with remaining mushroom caps, adding more oil to pan as needed.
- In the same skillet, heat some more olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent.
- Add celery, eggplant, chopped mushroom stems, apricot.and squeezed nutrella ( You may have to use a mesh strainer. Press with back of the spoon or your clean fingers to remove all water) Cover and cook on low heat for 5-7 minutes until soft.
- Add salt, serrano peppers, and balsamic vinegar. Stir until combined and remove from heat..
- Preheat oven to 450°F.
- Divide filling into each mushroom.Sprinkle cheese on top.
- Bake for about 10 minutes or (broil for 2 minutes) until the cheese melts and begins to brown.
- Remove from the oven and serve warm with mint pistachio sauce.
I shared this recipe at #cookblogshare.
Angie@Angie's Recipes
They look super duper delicious! I love that mint pistachio sauce 🙂
Patrick@looneyforfood.com
I love all the flavors you have going on here!
Corina Blum
I love portotello mushrooms but it’s that pistachio mint sauce that is really tempting me! It looks so so good.
marcie
Portobello mushrooms are some of my very favorite things and I eat them weekly. This mint-pistachio sauce looks just incredible Balvinder!
jacqui
I love stuffed mushrooms and these look delicious. I can see why they would be popular. Thank you for linking to #CookBlogShare
Alida @My Little Italian Kitchen
Oh I like this! What a great idea to dress up mushrooms. Mint and pistachios seem like a great combination.
Emma - Bake Then Eat
Wow that pistachio sauce looks amazing!
judee
an interesting wonderful recipe – stuffed mushrooms are always a favorite and the sauce looks outstanding