Roasted Stuffed Portabella with Tarragon Aioli
An elegant light brunch idea that’s simple and quick to make, looks impressive and tastes wonderful. A glass of white wine would pair nicely. I had this for lunch today and plan on making this for my mom when I visit her this month in Indiana. It’s been two years since we last saw each other and this will be a great time to share with her the many wonderful vegan dishes I eat.
Note: if gluten intolerant use gluten free bread for the crumbs
½ cup vegan mayo - or cashew cream
¼ cup soymilk or almond milk
2 tbsp dried tarragon
1 tbsp fresh squeezed lemon juice
1 large clove garlic minced
2 tsp oil
pinch sea salt
1. Add the Veganaise, soymilk, tarragon, lemon juice to a blender.
2. Add the oil and minced garlic to hot pan and sizzle for 30 seconds, remove from heat and immediately add to the blender along with the other ingredients. Blend until creamy, season to taste with more salt.
Bread Crumbs with Parsley for mushroom
Toast two pieces of good bread toasted
Handful of fresh parsley minced
1 tbsp olive oil – I use unrefined coconut
Preheat oven to 375
1. Add the toasted bread to a dry blender to crumble.
2. Remove from the blender and transfer to a bowl. Add the olive oil, parsley, and sea salt and toss well. Transfer to a parchment lined baking sheet and bake for 6 minutes until slightly browned.
Remove the gills carefully from the mushrooms and roast for 15 minutes until soft but not soggy. Remove from the oven.
Stuff the mushrooms with the breadcrumbs, top with the tarragon Aioli
Add a side of greens such as endive, arugula or watercress with a squeeze of lemon juice and sea salt.
Stuffed Mushrooms adapted from 200 Super Salads published 2009