Vegetarian Stuffed Mushroom Caps
Serving Size / Yield
- 2 Tbs. oil
- 1 Tbs. margarine
- 4 large portobello mushrooms
- 1/2 C. walnuts, chopped
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 Tbs. fresh sage, minced
- 1/2 small tin tomato paste
- 1/2 C. dry white wine
- 1/2 C. water + 1 tsp. vegetable bouillon powder
- salt and pepper
- 3 Tbs. grated cheese
Chop the walnuts and onion. Mince the garlic and sage. Set aside. In a small pan, heat the oil and margarine. Saute the onions until they are fragrant. Add the walnuts, garlic, and sage and saute until the walnuts are toasted and the garlic is lightly browned. Add the breadcrumbs and mix well.
In a small bowl, mix half the tin of tomato paste to the breadcrumb mixture to make it moist. If the mixture becomes too moist, add more walnuts or breadcrumbs. Season with salt and pepper to taste.
Preheat the oven to 350 degrees and put the mushroom caps on a greased baking dish. Fill each mushroom cap with 1/4 C. walnut mixture. Top with the grated cheese. Bake for 15 to 20 minutes, or the mushrooms are golden brown.
While the mushroom caps are baking, combine the remaining tomato paste with the vegetable bouillon mixture to make a sauce. Serve the mushrooms drizzled with the tomato sauce, if desired.