Tuesday, December 10, 2013


I remember when I hated mushrooms. People would force me to eat them saying "you can't even taste them" oh but I did and didn't like them. Then when I started eating a plant based diet I thought I would try some mushroom dishes. I made an amazing mushroom dip, Portobello burgers and NOW THIS amazing stuffed mushrooms.

1 lb Yukon gold potatoes (peeled and cut into 1/2 inch dice)
1 tbsp. vegan margarine
2 tbsp. nutritional yeast
Salt and freshly ground pepper
1 1/2 cups canned artichoke hearts
2 tbsp. olive oil
1/2 cup minced onion
3 garlic cloves, minced
1/2 tsp dried thyme
A bunch of mushrooms...I looked for the biggest then took off the stem and scraped a bigger space to stuff lots of stuffing in.
1/4 tsp paprika

Steam the potatoes until tender. Transfer the cooked potatoes to a bowl. Add margarine, yeast, salt and pepper to taste. Mash well. Finely chop the artichoke hearts and add them to the potatoes. Stir to combine and set aside.
Preheat the oven to 375. Lightly oil a baking pan. In a skillet heat 1 tbsp. of oil over medium heat. Add the onion, cover and cook until soft, about 5 minutes. Add the garlic and cook, uncovered about 1 minute longer. Add the thyme and salt and pepper to taste. Cook for 5 minutes to blend the flavors. Stir the onion mixture into the potato mixture and mix until well blended.
Spoon the stuffing in the prepared mushrooms. Drizzle with oil, sprinkle with paprika and cover tightly with foil. Bake 20 minutes. Uncover and cook 10 more minutes. Serve.

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