Not that I need a main course. I mentioned in an earlier post in this series that I’m totally content to eat any suitable side dishes, which, when my mom cooks, are plentiful. In fact, for a while she was in the habit of offering to go out and get a Tofurkey or some other main dish type-thing that I could eat, but eventually gave up when, year after year, I turned her down on the basis that there would surely be more suitable food than I could manage, even absent her offered main course. I wanted to make something special for you guys though, and actually, you could use this as a side. On both nights that I made this, my boyfriend and I ate it alongside some pan fried tofu and veggies. A multi-course, vegan, meat-and-potatoes style dinner, or about as close as we get to it, if that makes any sense.
Yes, I said “both nights.” I made this dish twice. Is that a testament to how delicious it is? Yes, but to be totally truthful, I was having a cranky day the first time I made it and ended up totally disappointed with the photos. I couldn’t have that. I mean, this is a Thanksgiving dish, and maybe the main Thanksgiving dish for some of you. It’s gotta be pretty. (I assure you that this dish is extremely pretty in person.) When I asked my boyfriend if he minded eating the same dish twice within a week he responded with a resounding “Yes!” So there’s my testament to the deliciousness of these mushrooms.
And while the mushrooms are pretty awesome, I have to say that the wild rice stuffing is key. Portobellos are great, but you’ve had them before, so you already know this. The flavor of the stuffing was unreal, really. I can’t say much more that it was a hearty-warm-and-cozy-savory-party-in-my mouth kinda dish. You’re obviously not going to fool any meat eaters with this one, but I’d wager that many would eat this and never miss the turkey.
Happy Thanksgiving Walnut and Wild Rice Stuffed Portobellos
- 1/4 cup wild rice
- 1/4 cup brown rice
- 2 cups vegetable broth
- 4 large portobello caps
- 1 tbsp. olive oil plus a little extra
- 1 small onion diced
- 2 garlic cloves minced
- 1 tbsp. fresh rosemary finely chopped
- 1/4 cup chopped walnuts
- 1 tbsp. nutritional yeast flakes
- 1/2 tbsp. lemon juice
- 2 tbsp. chopped fresh parsley
- Place wild rice, brown rice, and vegetable broth in small saucepan.
- Heat to a boil, lower heat to simmer, and cover. Allow to continue simmering for 50 minutes. Drain any excess broth.
- Preheat oven to 400.
- I like to scrape the gills out of my mushrooms, but that's your call. Brush mushrooms lightly with olive oil and bake for 15 minutes.
- Prepare stuffing while your mushrooms cook. Heat 1 tablespoon of olive oil in medium skillet over medium heat.
- Add onion and sautee until softened, about five minutes. Add garlic and sautee another minute or so.
- Add cooked rice, rosemary, walnuts, nutritional yeast and lemon juice, cooking and flipping until heated throughout. Mix in parsley, then spoon into mushrooms.