So good and only 4 WW points per mushroom! Did I mention they are super easy to make?
4 portobello mushrooms, wiped clean and gills and stem removed
6 oz artichoke hearts in water, chopped
1 tomato, chopped
8 kalamata olives, chopped
4 oz mozzarella cheese, diced
Olive oil spray
Salt and pepper
Chili flakes or Aleppo pepper
Preheat oven to 425. Spray a baking sheet with olive oil. Place the mushrooms on the baking sheet.
In a bowl combine with tomato, artichokes, olives, mozzarella, parsley, salt and pepper. Spoon into the mushrooms and sprinkle with a little panko. Spray with olive oil and bake for 20 minutes, until golden on top and cheese is melted.
Serves 4 as a side, 2 as a main. 4 ww points per mushroom.
Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until combined. If desired, stir in chile and sugar. Add additional oyster sauce, if desired. Stir in 1 1/2 teaspoons garlic; set aside. Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside.
Heat remaining 1 tbsp oil in a pan over high until shimmering. Add mushrooms cooking until browned on both sides. Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds. Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds.
Add oyster sauce mixture to kale; stir to fully coat greens. Cook, stirring often, until greens have released most of their liquid, about 40 seconds. Stir in cornstarch mixture; cook, stirring constantly, until sauce thickens slightly and greens take on a silky finish, about 30 seconds. Transfer greens to a platter; garnish with black pepper.
This may be my new go to pasta – the sauce is rich and creamy, it’s packed full of veggies and is the perfect winter comfort food! The recipe comes from Vegan Comfort Classics.
1 1/2 c raw cashews soaked in hot water for 20 min
1 c water
1 tsp Apple cider vinegar
2 tbsp lemon juice
Place in a blender and blend until smooth
2/3 c raw cashews, almonds or pistachios
1/4 c nutritional yeast
1 tsp salt
Pulse in a food processor until it resembles fine meal.
6 oz pasta
1 onion, sliced thin
2 tbsp olive oil
2 portobellos, sliced thin
10 oz cremini mushrooms, sliced thin
4 cloves garlic, minced
Salt and pepper
1/2 c dry white wine or stock
1/4 c chopped basil
1 tsp dried parsley
4 c baby spinach
1/4 c the parm
Cook pasta according to package.
Heat oil in a 12 skillet over medium heat, cook the onion till soft. Add the mushrooms and cook until they release their moisture. Add the garlic and season with salt and pepper, cook for 3 – 4 more minutes. Once mushrooms have started to shrink, stir in wine or stock and simmer for 7 minutes. Reduce to low and stir in the basil, parsley, spinach and cashew sauce, stirring slowly. Cook until heated through and spinach is wilted.
This is a vegan version of Tartine’s Mushroom Bread Pudding, it turned out great. If your not vegan just Google Tartine Mushroom Bread Pudding – it was published on a bunch of sites.
Vegan butter, for greasing
1 1⁄2 lb. mixed mushrooms, such as cremini, oyster, and porcini, sliced 1⁄4″ thick
2 1⁄2 cups almond milk
1⁄2 cups almond 1/2 & 1/2
1⁄2 c vegan grated parmesan
1⁄3 c roughly chopped parsley
2 tsp. minced thyme
3 tbsp flax meal, mixed in 3/4 c water
Salt and pepper
1 loaf country bread, torn into 1″ pieces (6 cups), lightly toasted
1 cup shredded Vegan mozzarella cheese
large leek, cut into 1⁄2-inch pieces
Heat oven to 350°. Grease a 3-qt. oval baking dish with butter. Add leek to a skillet and cook until soft, 3–4 minutes with 1 tbsp olive oil, transfer to a bowl when done. Working in two batches, cook mushrooms in remaining oil until golden, 6–8 minutes; add to leaks. Whisk milk, 1/2 and 1/2, parmesan, 1⁄4 c parsley, the thyme, flax mixture, salt, and pepper in a bowl. Stir in the bread; let sit 15 minutes.
Transfer to prepared baking dish and sprinkle with “Mozzarella” cheese and bake until golden brown and set, about 45 minutes. Garnish with remaining parsley.
This is from Ottolenghi – and it is amazing! This is vegetarian and so good!
2 tbsp olive oil
3 c mushrooms, your choice
1/4 c white wine
1 bay leaf
3 thyme sprigs, leaves picked & chopped
6 oz cream fraiche
Grated zest of one lemon
1 garlic clove, minced
3 tbsp chopped parsley
1 c panko breadcrumbs
8 oz broccolini
10 oz pasta
Salt and black pepper
Blanch the broccolini in boiling salted water for 2mins before draining the water (I did this in the pasta water before I cooked the pasta).
Cook the pasta according to the package.
Heat the oil in a large saucepan and sauté the mushrooms until they start to take on a lovely golden color. Add the wine, bay leaf and thyme. Bring to the boil, reduce the liquid to a third. Add the cream, stir and cover and set aside.
In a bowl, mix the lemon zest, garlic and parsley
Toast the breadcrumbs until crisp and golden. Add the breadcrumbs to the lemon, garlic and parsley mix.
Drain the pasta reserving a cup of the pasta water. Stir the pasta into the cream sauce.
To serve: divide the pasta among plates, top with broccolini and breadcrumb mixture.
This vegetarian version of oysters Rockefeller is out of this world!! I was not sure if you could substitute nut milk in a béchamel sauce, so this dish is not vegetarian. I served it on toasted sourdough – so good! It comes together pretty quickly so it is doable on a weeknight.
3 tbsp butter or vegan butter
1 tbsp olive oil (more for drizzling)
1 lb oyster mushrooms, broken into pieces if they are large12 large
salt and pepper
1/4 c shallot, minced
3 cloves garlic, minced
splash of Pernod
1 tbsp vermouth
1 tbsp flour
1/2 c whole milk
8 oz fresh spinach
1/2 c parmesan, grated
1/4 c bread crumbs
1/4 c chopped parley
4 pieces of toasted bread
In a 12-inch frying pan over medium heat, melt 1 tbsp butter and olive oil. Once the oil has come up to temperature, sear the mushroom caps until lightly browned on both sides, season with salt and pepper. Remove from pan.
Add 1/2 tbsp of butter to the pan, stir in shallot and garlic. Cook for a few minutes until softened. Add the Pernod and vermouth to the pan. Once the alcohol has evaporated, remove the shallot and garlic mixture, and set aside in a separate bowl.
Melt the remaining butter in the pan. Add the flour and it starts to brown a little. Whisk in the milk making sure there are no lumps. Once the mixture starts to thicken, add the spinach and the garlic and shallot mixture, cook until spinach starts to wilt.
Mix the parmesan, parley and breadcrumbs together
Turn your oven on medium broil.
Grab a 8×8 baking dish, spread the spinach mixture on the bottom, top with mushrooms and breadcrumbs.