Potato and Artichoke Stuffed Portobello Mushrooms

This recipe is by far one of the best we have made yet. It was so simple and so delicious. We had it with a giant artichoke on the side which made a perfect meal. This recipe is from the 1000 Vegan Recipe book.

 

Potato and Artichoke Stuffed Mushrooms

makes 4 servings

Ingredients:

1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch dice

1 Tbsp vegan margarine

2 Tbsp nutritional yeast

salt and freshly ground black pepper

 1 1/2 cups canned or cooked frozen artichoke hearts

2 Tbsp olive oil

1/2 cup minced onion

3 garlic cloves, minced

1 tsp minced fresh thyme or 1/2 tsp dried

4 large portobello mushroom caps, lightly rinsed and patted dry

1/4 tsp sweet paprika

 

Directions:

1. Steam the potatoes until tender, about 15 minutes. Transfer the steamed potatoes to a large bowl. Add the margarine, nutritional yeast, and salt and pepper to taste. Mash well. Finely chop the cooked or canned artichoke hearts and add them to the potatoes. Stir to combine and set aside. 

 2. Preheat the oven to 375 degrees F. Lightly oil a 9 x 13-inch baking pan and set aside. In a large skillet, heat 1 Tbsp of the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook, uncovered, 1 minute longer. Add the thyme and salt and pepper to taste. Cook for 5 minutes to blend the flavors. Stir the onion mixture into the potato mixture and mix until well blended. 

3.  Use the edge of a teaspoon to scrape out and discard the brown gills from the undersides of the mushroom caps. Carefully spoon the stuffing mixture into the mushroom caps, packing them tightly and smoothing the tops. 

 

4. Transfer the stuffed mushrooms to the prepared baking pan and drizzle with the remaining 1 Tbsp oil. Sprinkle with paprika, cover tightly with foil, and bake until the mushrooms have softened and the stuffing is hot, about 20 minutes. Uncover and cook until the stuffing is lightly browned, about 10 minutes longer. Serve immediately. 

 

Note: We used canned artichoke hearts, fresh thyme and regular paprika. Spectacular! =)