Vegan Stuffing stuffed PORTOBELLO

These would be perfect for any holiday party or gathering. You can make them in full sized portobellos or baby portobellos to serve as appetizers.

Ingredients

2 tablespoons olive oil

6 portobello mushroom caps or 15-18 baby bellas

1/2 teaspoon each: garlic powder, onion powder, pink salt, black pepper

3 tablespoons vegan butter

3 small celery stalks, diced

8 button mushrooms, diced

1/2 white or sweet onion, diced

3 garlic cloves, minced

2 teaspoons dried rosemary

1 teaspoons poultry seasoning

1 teaspoons celery seed

2 teaspoons dried parsley

3 cups loosely packed dried stuffing bread mix (or make your own - recipe at the bottom of this recipe)

2/3 cup vegetable broth

Instructions

Preheat oven to 400.

Prepare portobello mushrooms. trimming edges and cutting stem off, brush inside of mushrooms with olive oil, sprinkle with garlic and onion powder mixture.

Roast in the oven, inside of mushroom face down, on a parchment lined cookie sheet for 15 minutes.

While portobello’s are roasting, in a large sauté pan, heat an additional tablespoon of olive oil and sauté celery, onion, mushroom, and drier seasonings until cooked down and golden. Set aside to cool.

In a large mixing bowl, add stuffing bread mix, vegetable broth, and cooled vegetable mix and stir until bread pieces have broken down a bit and absorb liquid.

Pull mushroom caps out of oven, flip to have inside facing up, and top with mixture, packing the filling on well.

Place back in oven and bake an additional 15 minutes then broil for 5 minutes until tops are toasted golden.

Serve immediately or store in a covered container and reheat in oven at 400 before serving.

Homemade bread stuffing: Cut a large ciabatta baguette into small pieces and place on a parchment lined baking sheet. Spray with olive oil, season with salt and pepper, bake for 1 1/2 hours at 250 until dried out, like a crouton.