One of my new year resolutions was to try two new recipes a week from the library of Vegan Cookbooks I’ve acquired over the past year. Disclaimer: I am a really terrible recipe follower. I usually go off the “general” recipe but am missing some ingredient and slightly wing it. I chose this recipe because shock!I actually had every ingredient on hand (and we have so much chard in our garden right now I can barely keep up with consuming it!). This recipe is from “Quick-Fix Vegan” by Robin Robertson and is definitely going to be a repeat. To do over the only thing I would add is a sauce to top it off – more for presentation than a need for more flavor. I think I’ll add a squeeze of Veganaise + Siracha next time. I served with bulgar and salad.
- 4 Large Portobello Mushroom Caps (stems & gills removed)
- 1 Tablespoon Olive Oil
- 1.4 Cup Minced Onion
- 3 Cloves Garlic, Minced
- 1 teaspoon grated fresh ginger
- 1 bunch chard, finely chopped
- 2 Tablespoons Soy Sauce
- 2 teaspoons toasted sesame oil
- 1 can chickpeas
- 3/4 cups panko crumbs + more for topping
- Salt & Freshly Ground Pepper
Preheat oven to 400 – arrange the caps, stem side up, in a lightly oiled baking sheet and set aside. Heat olive oil in skillet over medium-high heat. Add onion, garlic, ginger & chard. Drizzle on the soy sauce & sesame oil and cook until onion is soft and chard is tender (about 7 min). Set Aside. Mash chickpeas in a bowl. Pour any excess liquid from the chard onto the mushroom caps and add the chard mixture to the chickpeas and panko (with salt & pepper to taste). Mix Well. Spoon the mixture into mushroom caps and add additional panko if desired (i did). Cover & bake for 15 minutes, then uncover and bake until mushrooms are tender and stuffing is hot (about 10 minutes. Serve Hot.