I don’t know about you, but when I hear “stuffed mushrooms,” I think buttery breadcrumbs and copious amounts of cheese.
Not that there’s anything wrong with that.
Unless you’re vegan.
As with most “veganized” versions of traditional foods, it is a challenge to create a great-tasting dish without using those reliable flavor boosters (butter, cheese, cream, eggs) that are now off-limits.
But I knew just where to turn – Veganomicon.
This book made it into my recent “culinary dozen” favorite cookbooks, and this recipe is a perfect example of why. These classic stuffed mushrooms are full of crunch and great flavor. And, unlike their traditional counterparts, you can eat your fill of these, guilt-free.
Not bad, right?
Panko Stuffed Mushrooms
gently adapted from Veganomicon
20 large mushrooms, washed and patted dry
1 T. olive oil
3 cloves garlic, minced
1 c. diced celery
3 T. mirin
salt and pepper
1 1/2 c. panko
1 T. sesame oil
4 T. water
1/2 c. finely chopped scallions, plus extra for garnish
3 T. toasted sesame seeds
Gently twist the stems off the mushrooms – finely chop. Use a small spoon to remove any bits of stem that remain in the cap and add to the chopped mushrooms.
Heat a large heavy skillet over medium heat. Add the olive oil and heat till hot but not smoking. Add the chopped mushrooms and saute for 3 minutes. Add the celery and cook, stirring often, for 5 more minutes. Add the garlic and cook for a minute longer.
Add the mirin and salt and pepper to taste and cook for 2 minutes.
Remove pan from heat and stir in the panko in 3 additions, alternating with the sesame oil and water. The breadcrumbs should be moist and the mixture should look crumbly but hold together when squeezed between your fingers. Mix in the 1/2 c. scallions and adjust seasonings if needed.
Preheat oven to 350 – line a baking sheet with parchment paper. Fill each mushroom cap with some of the stuffing, adding another tablespoon on top, pressing firmly to form a mound. Place on your prepared baking sheet.
Bake for 20 minutes. Remove from oven and sprinkle each mushroom with a little chopped scallion and sesame seeds. Serve immediately.