Stuffed Mushroom meal - Show #205

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Walnut Stuffed Portobello Mushrooms

Makes 5 to 6 Servings

5 to 6  Portobello mushrooms, stemmed

3 teaspoons tamari

4 slices whole grain bread

1 cup chopped walnuts

2 teaspoons italian herbs

2 teaspoons extra virgin olive oil, plus more as needed

1/2 teaspoon garlic powder

2 teaspoons dried basil or 2 tablespoons fresh chopped basil, optional

Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with un-bleached parchment paper. Rinse the portobello mushrooms briefly and pat dry with a clean dish towel, taking care not to break them. Place the mushrooms upside down on the prepared baking sheet, drizzle each mushroom with ½ teaspoon tamari.

Place the bread, walnut, italian herbs, olive oil, garlic powder and walnuts onto a blender or food processor. Process until the mixture resembles course crumbs. Fill each mushroom with 1/6 of the walnut mixture, patting it down firmly.

Tent the mushrooms with foil and bake for 30 minutes. Remove the foil and bake for 10 minutes longer, until the topping is crisp and the mushrooms are tender. Serve immediately.


Roasted Butternut Squash with Garlic

Makes 2 to 4 servings

1 medium butternut squash, peeled and cubed (3 to 4 cups)

8 to 10 cloves garlic, coarsely chopped

1 teaspoon extra-virgin olive oil

Sea salt 

Freshly ground pepper

Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with parchment paper.

Put the squash, garlic, and oil in a medium bowl and toss to combine. Spread the mixture in a single layer on the lined baking sheet. Bake for 45 to 55 minutes, until tender, turning once or twice during baking. Season with salt and pepper to taste. Serve immediately.


Lovely Lemon Cake

Makes 8 servings

2 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

½ teaspoon sea salt

1 cup brown sugar, or your preferred dry sweetener

½ cup vegan margarine, melted

2 tablespoons fresh lemon juice

2 teaspoons (packed) lemon zest, plus more for garnish

1 ½ cups sweetened nondairy milk

Confectioner’s sugar for dusting, optional


Preheat the oven to 375 degrees F. Coat a 9-inch round cake pan with vegan margarine.

Put the flour, baking powder, baking soda and sea salt in a large mixing bowl and stir with a dry whisk to combine. Add the sugar and stir to combine.

Add the margarine, lemon juice, lemon zest and nondairy milk. Stir until incorporated.

Pour batter into prepared pan and smooth top. Bake 40 minutes or until a toothpick comes out clean. (Tent the top with foil for the last 10 to 15 minutes, if the cake is browning too much).

Remove from oven and cool for 15 minutes. Turn onto a wore rack and cool. Dust with confectioners sugar, and garnish with some fresh berries and lemon zest if desired.


Spinach with Garbanzo Beans and Caramelized Onion


2 teaspoons extra-virgin olive oil

1 sweet onion, chopped

2 tablespoons vegetable broth or water, plus more as needed

1 teaspoon tamari

1⁄2 teaspoon brown sugar

2 large bunches spinach, thinly sliced (not baby spinach)

1⁄8 to 1⁄4 teaspoon crushed red pepper flakes

1 can (15 ounces) garbanzo beans, drained and rinsed


Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 8 minutes, adding water or vegetable broth, 2 teaspoons at a time, as needed to prevent sticking. Decrease the heat to medium-low. Add the tamari and brown sugar and cook, stirring occasionally, until the onion is very tender and lightly browned, 10 to 15 minutes.

Add the spinach and crushed red pepper flakes and cook, stirring frequently, until the spinach begins to wilt. Add the garbanzo beans and cook, stirring occasionally, until the spinach wilts and the garbanzo beans are heated through, about 3 minutes, adding water or additional vegetable broth, 2 teaspoons at a time, as needed to prevent sticking. Serve immediately.