Have you ever tried shredded Brussels sprouts stuffed into portobellos? I hadn’t until last night — and wow, it was delicious.
I was brainstorming with a friend about alternatives to the usual stuffing ingredients — onion, celery, garlic, mushrooms, sun-dried tomatoes, crumbs — and she mentioned she was making Brussels sprouts for dinner. That’s when it hit me: shredded Brussels sprouts would be perfect in a portobello stuffing. We served these with baked potatoes and kept oohing and ahhing through the whole meal.
I melted cashew cheese on top, but this recipe works beautifully with or without cheese.
Method Overview
- Prepare the vegetables.
- Par-bake the portobellos before stuffing.
- Prepare the Brussels-sprouts-based stuffing.
- Press the stuffing into the par-baked portobellos.
- Top with grated cheese if desired.
- Bake until heated through and the cheese is melted.
How to Shred Brussels Sprouts
Trim the stem end and peel away any discolored outer leaves. Cut each sprout in half from stem to tip, lay the cut side down, and slice thinly from the tip toward the stem to create shreds. Separate the shreds before cooking.
Brussels Sprouts Stuffed Portobellos
Equipment
-
skillet
-
baking sheet
Ingredients
- 1 medium onion
- 1 celery stalk
- 1 small jalapeño pepper, optional
- 3 garlic cloves
- ¼ cup diced sun-dried or dehydrated tomatoes
- 12 large Brussels sprouts
- 7 medium portobello mushrooms
- 2 Tablespoons vegan butter or olive oil, divided
- 1 Tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- ⅛ teaspoon freshly ground black pepper
- 2 teaspoons ground flaxseed
- 2 Tablespoons water
- ½ cup cracker or bread crumbs
- 3 ounces grated cashew cheese (optional)
Instructions
-
Preheat the oven to 400ºF (200ºC).
-
Small-dice the onion, celery, jalapeño (if using), garlic, and sun-dried tomatoes. Knife-shred the Brussels sprouts (see photo and directions above).
-
Wipe debris from the mushroom caps with a paper towel. Remove the stems and discard or save for stock. If you prefer, remove the gills (see FAQs).
-
Line a baking sheet with parchment and arrange six mushrooms face down. Small-dice the seventh mushroom for the stuffing. Par-bake the six mushrooms for about 10 minutes until they soften and release liquid. Drain the liquid, flip the mushrooms, and bake another 5 minutes.
-
While the mushrooms bake, heat 1 tablespoon of vegan butter or oil in a large skillet over medium-high heat. Add a bit of the onion and let it sizzle, then add the remaining onion, celery, jalapeño, garlic, and the diced mushroom. Sauté for about 5 minutes until the vegetables soften and the diced mushroom releases liquid and starts to brown. Stir in thyme and black pepper.
-
Scrape the cooked vegetables into a bowl and set aside.
-
Combine the ground flaxseed and water in a small cup and let sit for about 10 minutes to form a flax “egg.”
-
Heat the remaining tablespoon of butter or oil in the skillet with a little of the shredded Brussels sprouts. When it sizzles, add the rest of the shreds and the sun-dried tomatoes. Cook, stirring often, for about 5 minutes until the shreds soften and begin to brown. A little char is fine.
-
Return the first batch of cooked vegetables to the skillet, add the crumbs, and stir to combine.
-
Drizzle the flax “egg” over the mixture and stir well to bind the stuffing.
-
Press the stuffing into each par-baked mushroom cap using your hands. Top with grated cashew cheese if desired, then bake for 15–20 minutes or until heated through and the cheese melts. For a more golden finish, remove the parchment and broil for about 30 seconds — watch closely to avoid burning.
Notes
- If you skip the cheese topping, the mushrooms may need less time in the oven. Watch them so they don’t dry out.
- I made cracker crumbs from Simple Mills crackers for this batch; they’re salty, so I didn’t add extra salt. If you use low-salt crumbs, taste the stuffing and add 1/4 to 1/2 teaspoon salt if needed.
Nutrition
|
Carbohydrates: 20g
|
Protein: 6g
|
Fat: 12g
|
Saturated Fat: 7g
|
Sodium: 152mg
FAQs
Should the portobello mushroom gills be removed?
The gills are edible and don’t have to be removed, but many cooks prefer to remove them for a few reasons:
- They are dark and can discolor the dish.
- Growing medium or substrate can collect in the gills.
- Some people find the gills slightly bitter.
- Removing gills creates more room for stuffing.
To remove gills, pop off the stem, hold the mushroom, and gently scrape the gills with a spoon from the center outward.
How do you make breadcrumbs from crackers?
Pulse almond or gluten-free crackers in a food processor or blender until they form even crumbs. Don’t overprocess. One box of almond crackers usually yields about 1 cup of crumbs.
