Stuffed Portobello Mushrooms

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.