Stuffing Mother Nature’s Ground Meat

Stuffed Mushrooms: Stuffing Mother Nature’s Ground Meat

I buy an assortment of mushrooms every time I visit the market. When I saw some rather large button mushrooms I just knew I had to stuff them. Before changing to a vegan diet I didn’t really care for mushrooms. Now knowing how delicious and nutritious they are I just can’t get enough of them. I like to think of them as mother nature’s meat. Get it, ground meat! Check out this awesome video explaining how mushrooms grow from howgrow.org.

Thank you Nicole Cotroneo Jolly and Mark Jolly, founders of How Does it Grow? for reminding me of the wondrous nature of the whole foods I use to fuel my body.

swiss chardI stuffed the mushrooms with a mixture of firm tofu, onions, garlic, parsley, flax meal, and Swiss chard. The Swiss chard adds this deep earthy flavor that complements the mushrooms well. This is an enjoyable way to sneak in the dark leafies without an overwhelming amount of greens to graze through. The tofu contributes a ricotta like texture that along with the flax meal binds all the ingredients together.

blend filling

raw stuffed mushrooms

Pack the mushrooms with tofu filling and rub the mushroom with just enough oil to cover the outside of the cap.

 

stuffed mushrooms2Enjoy these stuffed mushrooms as an hors d’œuvre or as part of meal. I served them over cooked barley with a splash of tamari.

Ingredients

3-4 cups Swiss chard, chopped with stem

12-16 button mushroom about 3” diameter.

1 white onion, quartered

1 cup flat leaf parsley leaves

2 cloves of garlic

1 package firm tofu, drained

1 tsp. salt

2 TBSP ground flax seeds

1 TBSP nutritional yeast

½ tsp. ground black pepper

1½ TBSP olive oil

Directions

Preheat oven to 400F

  1. Steam chopped Swiss chard for a few minutes until wilted. Set aside to cool slightly.
  2. Gently wipe tops of mushrooms with a dry paper towel to clean them. Remove the stems and scoop out a little bit of the inside of the cap to make room for the filling. Save stems and cap “trimmings”.
  3. Place stems and cap “trimmings”, onion, parsley, garlic, tofu, salt, flax, nutritional yeast, ground pepper, and swiss chard in food processor. Blend until completely combined and smooth, scraping down sides as needed.
  4. Cover a baking sheet well with ½ TBSP olive oil. Using your hand and 1 TBSP olive oil, rub the entire top of the mushroom caps with just enough oil to coat them. Stuff each mushroom with 3 TBSP of tofu filling pressing down on the top to compact the filling. Place mushrooms on the oiled baking sheet.
  5. Bake mushrooms at 400F for 20-25 minutes. Stuffing should be golden brown.

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