I love this vegan recipe. It can be a great starter to a plated menu or a smart addition to a buffet. It is flavourful and nutritious, and very very easy to prepare, so ideal for a crowd.
To prepare the mushrooms, remove the stalk and gently peel the outer skin with your hands. Also, using a spoon scrape off the gills covering the inside to allow more space for the filling.
For the filling, in a pan with a generous amount of olive oil, over medium heat allow the following vegetables to sweat and soften - quantities given are for 4 portobello's:
Leek, cut in half lengthwise, and then in thin slices, 1 pc
Carrot, 1/2 small pieces, cut in quarter lengthwise, and then in very thin slices (or coarsely grated)
Red Pepper,1/3 pc, thinly diced
Yellow Pepper, 1/3 pc, thinly diced
After about 10 minutes they should have lost most of their moisture. Increase the heat and add:
Chestnuts, cooked (I use bought, vacuumed and ready to use) roughly cut in small pieces, 1 cup
Raisins, 1/2 cup
and immediately deglaze with:
Shaoxing Wine (or other sweet variety wine), 2 tbsps
As soon as the alcohol evaporates, after a few seconds, remove from heat and stir in:
Parsley, thinly cut leaves and stalks, 1/2 cup
Oregano, dried, 1 tbsp
Salt, to taste
Oil the mushrooms top and bottom with a brush or your hands, and fill them up good. Cover the filling with:
Panko, or simple breadcrumbs
and drizzle some more olive oil on top. Place in preheated oven at 190 degrees for 45 minutes.
If available garnish with fresh marjoram or oregano leaves.