Herb Stuffed Portobello Mushroom with Dee’s Leek and Onion Vegan Sausages

6 Feb

Inspiration : All the rainy cold weather really made me want comfort food. I was craving stuffed mushroom but want to make a really good #vegan dish, that was filling and tasty

stuffed mushroom halved

stuffed mushroom halved

 

Herb Stuffed Portobello Mushroom with Dee’s Leek and Onion Vegan Sausages served with a pomegranate, asparagus and broad bean salad . With sauté baby potatoes.

You will need
1 pack of Dee’s Leek and Onion Sausages sliced
3-4 portobello mushrooms

Stuffing
4 small regular mushrooms diced
1 small onion diced
2 clove of garlic chopped
1/2 carrot diced
1/2 stick of celery diced
75-85g vegan butter
2 teaspoon dryed herbs
Salt /pepper
100g fresh bread crumbs (use gf if you wish)

1 bunch of asparagus
20g of fresh pomegranate seeds
50g broad beans or peas
Salad leaves
Cooked baby potatoes

Method

Pre- heat a oven to 180
Remove the stem from the middle of the Portobellos (keep for stuffing) drizzle with some oil and season with salt and pepper . Place on a baking sheet with stem side down and bake for 10 min to par-bake them.

Stuffing
Melt vegan butter/oil add onion and mushrooms, cook for 4-5 mins add herbs,celery and carrots cook for 3-5 mins more. Add garlic. Add bread crumbs add a small amount of butter if it is too dry. Add Dee’s sausages and mix well . Add salt and pepper if needed.

Divide the stuffing between the mushrooms, fill each mushroom and press the mix in well. Bake for 10-15 mins more

Bring a pot of water to the boil, add salt and cook asparagus for 2 mins/ 3mins.
Cook broad beans according to instructions on packet.

Cut cooked baby potatoes in half . Heat a small pan add some olive oil and place the potatoes cut side down and brown when brown place in the oven for 5min

To make your salad place leaves, asparagus (sliced at an angle) and broad beans in a bowl and add some dressing of your choice, mix well. Place salad on plate beside the mushroom and garnish with some pomegranate seeds.
Serve with the sauté potatoes see pictures.

Enjoy
Eoin

Tip
you could also uses small regular mushroom and make them as finger food for a birthday or celebration.

Use gluten free bread crumbs as an replacement to regular bread crumbs you made need to use more butter depending in how dry you bread crumbs are

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