Vegan Stuffed Portobello Mushrooms with Leek and Fennel Croutons

By | November 11, 2019


This vegan stuffed mushroom recipe is brought to you in partnership with my friends Little Northern Bakehouse. As always opinions are 100 percent my own. Thank you for supporting the brands that make this site possible!

Every year on Thanksgiving, I feel a little sorry for my dad.

He is the lone plant-based dude in the family. And when your family’s holiday table includes 50 people, being the one anything can make you feel a little left out.

As the lone gluten-free person who can’t eat the normal stuffing or gravy, I should know.

Over the years, I’ve amended my own situation by being the volunteer who brings her own stuffing to the potluck meal. Every year is something different. You can see past contributions here, here, and here.Seeds & Grains Bread from Little Northern BakehouseStuffing in a cast iron panstuffed mushrooms on a sheet pan

But since my dad’s only homemade delicacies are oatmeal and smoothies, he’s been remiss to contribute anything, let alone a vegetarian main event for himself.

So to save him from side city, I thought this year instead of a new stuffing combination, I’d figure out something to stuff that he can actually eat. Enter: these vegan stuffed portobello mushrooms with leek and fennel croutons.

Now that I can eat alliums again, I must say that leeks are my favorite addition to Thanksgiving stuffing. But even more so, it comes down to the bread. Especially when you’re the lone GF weirdo making a side for fifty, whatever you choose has to taste legit.

stuffed mushrooms on a sheet pan

Enter, again: Little Northern Bakehouse’s seeds & grains loaf. If you’re new around here and didn’t get the memo, I am absolutely obsessed with this gluten-free bread. Not only is it rich in fiber that boosts nutrition (especially important when mashed potatoes and pumpkin pie are on the menu), but it’s made from 100 percent plant-based and certified gluten-free ingredients.

Portobello mushroom caps are the perfect bed for this stuffing, which like the bread, is also egg-free. A little vegetable stock and the sweet, caramelized leeks helps it hold together and bake up into a beautiful show-stopping Thanksgiving main.

I don’t think anyone will be mistaking it for the turkey, but I have a hunch my relatives may want to steal one for themselves anything.

With health and hedonism,

Phoebe


vegan stuffed mushrooms on a plate

Portobello Mushrooms with Leek and Fennel Stuffing

These vegan stuffed portobello mushrooms are perfect as a main course at Thanksgiving for those who don't eat turkey and are avoiding stuffing that has egg in it.

  • 6 medium Portobello mushroom caps
  • Olive oil
  • Sea salt & pepper
  • 6 slices Little Northern Bakehouse seeds & grains bread
  • 2 tablespoons plant-based butter
  • 1 medium leek (halved lengthwise and thinly sliced)
  • 1 medium fennel bulb (finely diced)
  • 2 cloves garlic (minced)
  • 2 teaspoons finely chopped fresh sage
  • 1/4 cup vegetable stock
  • 2 tablespoons finely chopped chives
  1. Preheat the oven to 400°F.
  2. Arrange the Portobello caps on a work surface. Remove the stems, and brush both sides of each cap with olive oil. Season with salt and pepper. Bake the mushrooms (trimmed / belly-side up) on a parchment-lined baking sheet for 15 minutes, until browned and tender. Remove and set aside.
  3. Meanwhile, arrange the slices of bread on a second baking sheet and transfer to the oven. Bake until lightly browned and toasty, 5 minutes. Remove and set aside until cook enough to touch. Then finely chop into cubes.
  4. In the meantime, warm the plant-based butter in a large skillet over medium heat. Add the leek and fennel and sauté until translucent, about 7 minutes. Add the garlic and sage, and cook for another 2 minutes. Deglaze the pan with the broth and set aside.
  5. Divide the stuffing between the caps, pressing down to create a compact mound. Turn the oven temperature down to 350°F, and return the pan to the oven. Bake for 15-20 minutes, until the top of the stuffing is crusty and brown.
  6. Sprinkle with chives and serve.

This vegan stuffed mushroom recipe is brought to you in partnership with my friends Little Northern Bakehouse. As always opinions are 100 percent my own. Thank you for supporting the brands that make this site possible!



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