Stuffed Portobello Mushrooms with Cauliflower Rice, Crispy Tofu Bits & Poblano Cream


Packed Portobello Mushrooms with Cauliflower Rice, Crispy Tofu Bits & Poblano Cream

These packed portobello mushrooms are so gratifying! Caramelized cauliflower rice, crispy spiced littles tofu, and an abundant poblano cashew cream come together for a flavourful vegan main dish.

A 3/4 angle shot of some stuffed portobello mushrooms drizzled with a pale green sauce on top of a speckled brown plate.An overhead shot of ingredients for a vegan stuffed mushroom dish.An overhead shot of cauliflower rice and bits of tofu, both coated in spices, on a parchment-lined baking sheet, pre-roasting.An up close shot of a charred poblano pepper in a white bowl.

I was considering some actually bomb packed portobello mushrooms as a holiday-focused main dish, however likewise simply as something that would be excellent anytime. I utilize the New york city Times approach when it concerns making cauliflower rice– roasted till caramelized in the oven!– and believed it would be tasty as part of a filling. My normal relocation would be to toss lentils into the mix for protein and stop, however I had tofu ready and believed “Why not!”

I tear the tofu into bits and coat it in spices, arrowroot, adobo sauce, and cornmeal. After thirty minutes in the oven, the bits end up being little craggy and crispy spiced nuggets that socialize so well with the caramelized cauliflower “rice.” Arrowroot and tofu for crispiness is a go-to relocation for me! See likewise this sesame garlic tofu dish. Integrated with the poblano cream, the tofu makes this a protein abundant vegan supper that is so tasty.

For the poblano cream, I simply uniformly char a poblano pepper in the oven initially. You might do this on a grill or over gas flame if you like! Then I steam, peel, and toss it into the mixer with cashews, garlic, lime, and other flavorings. It’s abundant, flavourful, a little spicy, and a fantastic counterpoint to the meaty mushrooms and roasted, golden brown filling.

I serve these packed portobello mushrooms with a heavy drizzle of the poblano cream. Sliced cilantro/any leafy herbs that are on hand are a great surface. These are outstanding with a little salad on the side, possibly some roasted sweet potatoes. They would likewise be a distinct, absolutely tasty contribution to a vegan vacation dishes spread out.

I would not advise making the cauliflower and tofu filling ahead of time. The texture really is finest right out of the oven. The poblano cream can be made ahead of time though. Simply keep it in a sealed container in the refrigerator for as much as 5-6 days.

An overhead shot of roasted cauliflower rice and crispy coated bits of tofu being stirred up on a parchment-lined baking sheet.An overhead shot of some stuffed portobello mushrooms on a speckled brown plate. A small bowl of green sauce is seen to the side.A 3/4 angle shot of some stuffed portobello mushrooms drizzled with a pale green sauce on top of a speckled brown plate.An overhead shot of some stuffed portobello mushrooms drizzled with a pale green sauce on top of a speckled brown plate.

Packed Portobello Mushrooms with Cauliflower Rice, Crispy Tofu Bits & Poblano Cream

These packed portobello mushrooms are so gratifying! Caramelized cauliflower rice, crispy spiced littles tofu, and an abundant poblano cashew cream come together for a flavourful vegan main dish.

PREPARATION TIME 25 minutes COOK TIME 40 minutes OVERALL TIME 1 hr 5 minutes

Course Main Dish, Sauce, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4

Author: Laura Wright

Devices

  • Mixer

Active Ingredients

Poblano Cream (makes additional)

  • 1 poblano pepper
  • 1/2 cup raw cashews, soaked for a minimum of 2 hours
  • 2 cloves garlic, peeled
  • 1 tablespoon dietary yeast
  • 1 1/2 tablespoons lime juice
  • sea salt and ground black pepper, to taste
  • 1/2 cup water

Packed Portobello Mushrooms

  • 4 cups cauliflower rice
  • 1/2 block company or additional company tofu, drained pipes and torn into little pieces ( 7 oz/198 grams)
  • 3 tablespoons olive oil, divided
  • 2 teaspoons dietary yeast, divided
  • 2 teaspoons chili powder, divided
  • 2 teaspoons ground cumin, divided
  • 2 teaspoons garlic powder, divided
  • 2 teaspoons onion powder, divided
  • 1 teaspoon ground coriander, divided
  • 2 teaspoons adobo sauce from a can of chipotles in adobo
  • 1 tablespoon arrowroot starch
  • 1 tablespoon cornmeal
  • 4 huge portobello mushrooms, brushed tidy
  • olive or avocado oil spray
  • sliced cilantro or other leafy herb, for serving

Directions

  • Preheat your oven to broil. Line 2 baking sheets with parchment paper, guaranteeing that the one utilized for the cauliflower rice and tofu mix is rather big.
  • Start the poblano cream. Location the poblano pepper straight on the oven rack listed below the broiler. Let the pepper char for a minute or two and after that thoroughly turn it over with tongs. Broil for another minute or two. Repeat this procedure till it is uniformly charred.
  • Eliminate the poblano from the oven and location it in a bowl. Cover the bowl with cling wrap and reserve for 5 minutes.
  • Lower the heat to 425 ° F.
  • Drain pipes the cashews. Then, in an upright mixer, integrate the cashews, garlic, dietary yeast, lime juice, salt, pepper, and water. Eliminate the cling wrap from the bowl with the poblano pepper and peel the charred external skin off. When that’s off, get rid of the stem and seeds and move to the upright mixer. Mix this mix on high till smooth and velvety. Examine the cream for spices, change if required, and reserved.
  • Make the cauliflower rice and tofu filling. Get 2 different medium bowls out. Location the cauliflower rice in one bowl and the destroyed littles tofu in the other. In the bowl with the cauliflower, include 2 tablespoons of the olive oil, 1 teaspoon dietary yeast, 1 teaspoon chili powder, 1 teaspoon of the ground cumin, 1 teaspoon of the garlic powder, 1 teaspoon of the onion powder, 1/2 teaspoon of the ground coriander, plus salt and pepper, to taste. Toss to integrate.
  • In the bowl with the tofu bits, include the staying olive oil, dietary yeast, chili powder, ground cumin, garlic powder, onion powder, ground coriander, the adobo sauce, arrowroot starch, cornmeal, plus some salt and pepper. Toss to integrate.
  • On one side of the big, parchment-lined baking sheet, expanded the layered cauliflower rice in a single layer. On the other side of the baking sheet, expanded the tofu in a single layer too, attempting to offer as much area around the pieces of tofu as possible.
  • Eliminate the comes from the portobello mushrooms and position them on the other baking sheet. Spray all sides of the portobello mushrooms with oil spray and season with salt and pepper. Ensure that the gills side is dealing with up when you’re done.
  • Location both the mushrooms and the cauliflower rice mix in the oven. Set a timer for 20 minutes.
  • At the 20 minute mark, get rid of the mushrooms from the oven. They ought to be soft and juicy. The cauliflower rice and tofu mix will require another 10 minutes. Stir the cauliflower and tofu bits up prior to going back to the oven. You desire whatever to be golden brown and parts of the tofu ought to be crispy and golden when done.
  • As Soon As you have the cauliflower rice and tofu mix prepared to go, offer it a mix to integrate whatever together. Spoon this mix into the prepared portobello mushrooms right on the baking sheet. Once they’re filled up, move the packed portobello mushrooms back into the oven to heat through for about 10 minutes.
  • When warmed through, serve the packed portobello mushrooms with the poblano cream and sliced cilantro on top.

Notes

  • Though I have actually been attempting to restrict my cashew usage since late, they simply felt suitable in the poblano cream here. You can utilize an equivalent quantity of drenched sunflower seeds, hemp seeds, macadamia nuts, or perhaps pine nuts rather.
  • The cauliflower rice and tofu mix is not make ahead-friendly sadly. The texture softens up excessive. The poblano cream is absolutely make ahead-friendly though! As much as 5-6 days sealed in your fridge.
  • Do not hesitate to get rid of the gills from the portobello mushrooms if they’re not your thing!
  • You can utilize shop purchased cauliflower rice from the cooled area of your supermarket or just pulse some florets up yourself in the food mill. I do not advise frozen cauliflower rice here– it simply remains soaked.
  • I seem like I constantly have remaining chipotles in adobo at the back of my refrigerator, however if you do not have them on hand, do not hesitate to avoid!

A 3/4 angle shot of some stuffed portobello mushrooms drizzled with a pale green sauce on top of a speckled brown plate. Program Conceal 3 remarks

  • Doug

    This might become my Thanksgiving main this year. Thanks !! Reply

  • Elizabeth

    Wow, this looks incredible! I actually value how distinct your dishes are. I can’t wait to attempt this. Reply

  • Lucie Tsoref

    This looks so excellent! Actually distinct and innovative. Reply

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