Sunday, November 16, 2014

Vegan Stuffing Recipe...or What do I do With the Leftovers?

Portabella Stuffing Stuffed Mushrooms

 Happy Post-Thanksgiving Day to the Americans here and abroad. I hope each and every one of you was privileged with a lovely family dinner...and all the holiday entails. Now what to do with the leftovers? Turkey is easy; freeze it and feed it to the kids in sandwiches for the next three weeks, but the dressing won't keep. Here is my recipe for both dressing and a dish to make today special.

Portabella Stuffing Stuffed Mushrooms

You will need: large portabella mushrooms

1c celery chopped
1c onion diced
1c mushrooms (any kind) chopped
8 cups bread crumbs
1/2 c broth (1T Vegetarian Better than Bouillon + 1/2 c water)
poultry seasoning
olive oil

Sauté celery, onion and mushroom in olive oil until tender. Add poultry seasoning, add to bread crumbs, toss, moisten with broth, salt and pepper to taste. That's it, you have the most delicious stuffing my family has ever tasted, so they tell me, either because they want me to do the turkey again or because it's true, flattery will get you everywhere.

Rinse the portabella mushrooms, pat dry, brush bottoms with olive oil, stuff with warm stuffing (warm up if using leftovers). Grill or cook in frying pan until tender. Bon appetit, enjoy!

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