Saturday, October 16, 2010

Apple-Sage Stuffing Mushroom Stacks (Vegan)

We found a brilliant stuffing from Healthy Happy Life, there are lots of great vegan thanksgiving recipes there by the way so check it out! This particular stuffing recipe caught our attention, Apple Sage "Sausage" Chestnut Stuffing. We substituted the chestnuts for walnuts because I haven't the slightest clue where to buy chestnuts and walnuts go with apple anyway. We omitted the vegan sausage for sketch-free purposes, but you can by all means add it for a heartier stuffing. We also replaced the vegan butter with olive oil. This is a great turkey-stuffing vegan option, the mushroom provides the meat and the stuffing is quite filling...hence stuffing :P

6-7 cups diced bread cubes (I used a sprouted grain)
3 tbsp olive oil
1 cup onion, chopped (I used red onion, for colour)
1 1/2 cups celery, sliced thin
1/2 cup fresh parsley, chopped
1 tbsp poultry seasoning (see below)
1/4 tsp black pepper
1 cup roasted walnuts
1/4 cup roasted walnuts, whole
1 medium apple, chopped (I used granny smith)
5 leaves fresh sage, chopped
1 1/4 cups vegetable broth
8 portobello mushroom caps

Cut bread into cubes (I left mine out for about 6-7 hours so it dried out a bit). In a medium pot saute onion, celery, parsley, and poultry seasoning in olive oil until tender. Add pepper, apple, walnuts, and sage and saute until apple is tender. Add vegetable broth and simmer for a minute or so. Fold in bread. Add more vegetable broth if too dry, or more bread if too soggy. Arrange 8 portobello mushroom caps on an oil baking sheet, drizzle with olive oil and season with salt and pepper. Stack stuffing onto caps, be generous there's lots of stuffing to go around! :) Bake in a 350 oven for 12 minutes or until mushrooms are cooked through and bread is toasted but not burned. Makes 8-10 mushroom stacks.