Quick Portobello Mushrooms

This is a version of a very yummy portobello mushroom appetizer recipe that our friends Keith and Vicki made this Christmas. It can also be used as a main dish.

Quick Portobello Mushrooms

6 portobello mushrooms
1/4 cup olive oil
1 1/2 cups bruschetta
1 Boursin cheese with garlic, crumbled

1. Preheat oven to 375 degrees F and lightly oil a baking sheet.
2. Clean portobello mushrooms by brushing them with a wet paper towel. Remove the stem and discard.
3. Brush the mushroom caps with the olive oil. Place mushrooms on the baking sheet, facing upwards. Sprinkle 1/4 cup bruschetta on each mushroom cap.
4. Bake for 13 minutes in the preheated oven. Remove from the oven and spread Boursin cheese or vegan cheese on top of the bruschetta.
5. Return the mushrooms to the oven and bake until the cheese melted and bubbly. Allow the mushrooms to cool for a few minutes before serving.

Serves 6.

For a vegan version, use 4 ounces of shredded vegan cheddar cheese. We used Daiya on the vegan one pictured below.

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Veggie Meatballs


DJ veganized a vegetarian meatball recipe for Christmas dinner and then again at New Years Eve. It tastes amazing with garlic mashed potatoes and a big salad. It’s omnivore-approved!



Meatballs

1 cup shredded vegan cheddar cheese
1/2 cup vegan cottage cheese
1/2 cup onion, finely chopped
1 cup walnuts, finely chopped
1 & 1/2 cup bread crumbs
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground pepper
1 teaspoon ground sage
1 teaspoon dried basil
1/2 cup vital wheat gluten
3/4 cup vegetable stock



Sweat and Sour Sauce

1/4 cup olive oil
1/4 cup white vinegar
1 cup ketchup
1 teaspoon dried oregano
1/2 teaspoon onion flakes
1/4 teaspoon garlic powder
3/4 cup apricot jam

1. Preheat oven to 375 degrees F.
2. In a large bowl, mix together cheddar cheese and cottage cheese until well combined. Add onions, walnuts, basil, oregano, salt, pepper, sage, wheat gluten and bread crumbs; mix until well combined. Slowly pour in vegetable stock , mixing at the same time until well blended. Form the mixture into small “meatballs” and place them into 9 x 13 inch baking dish.
3. In a small bowl, mix together the olive oil, vinegar, apricot jam, ketchup, oregano, onion flakes and garlic powder. Pour over meatballs, making sure that they are completely covered.
4. Bake uncovered for 35 to 4a min.

Serves 8.
Adapted from allrecipes.com