Didn’t I say that my brain juices start flowing around the holiday season:)
These delicious Portabellas, stuffed with Chickpeas, Cashews, carrots, onions, herbs and bread crumbs make for delicious addition to the holiday menu. Add some cranberries to make these even more festive.
No pre-cooking of the stuffing is required. You can saute the stuffing a bit if you prefer. These portobellos come together fairly quickly. Switch out the bread crumbs with gluten-free ones or use coarsely ground oats or just omit them to make these gluten and grain free. Omit the oil to make oil-free.
What are some of your favorite harvest stuffings?
As I am not a big fan of mushrooms, I made myself a personal pizza topped with the herbed chickpea mixture. :). I used this crust.
And the Chewie chronicles continue. He should be eating antibiotics, but it is an hour long ordeal everyday to get him to eat them. The powdery substance is too much to fit into a any kind of treat and inevitably falls out. He spits out anything we add it to, including his favorite things like rice, apple sauce, almond butter. Dogs are super smart. I was browsing the interwebz to get more ideas on how to get him to eat stuff, and found that there are some even smarter dudes. One dog learnt to hide the pills on the side of his mouth and eat the treats/pill pockets and then spit out the pill when no one was looking.
The poor pup hasn’t been sleeping well at night and so have we. I hope we can find some relief for him soon.
More Stuffed goodies
These cheesy Hashbrowns stufffed Portabellas.
Savory Samosa stuffed French toast. Now those potatoes can be stuffed in shrooms too.
Tempeh and Pumpkin Bread Stuffing.
Sweet Potato Crepes Stuffed with smoky Millet and veggies.
Naan bread stuffed with Spiced cauliflower and carrots.
Steps:
Mash the cooked or canned chickpeas really well. Add the spices, herbs, chopped veggies and mayo/tahini.
Mix it all up. Add cashews, bread crumbs, oil and mix well.
Season the portobellos and fill them up.
Bake until mushrooms are well done.
Portabella Mushrooms stuffed with harvest Chickpeas
Allergen Information: Free of Dairy,egg, corn, soy, yeast. Can be made gluten-free, grain-free and oil-free.
Makes 5-6 well stuffed bellas
Ingredients:
Stuffing:
1 can Chickpeas/garbanzo beans or 1.5 cups cooked chickpeas
1/2 cup small chopped carrots
1/4 cup finely chopped red onions
3-4 scallions chopped
1/2 – 3/4 tsp salt(depends on if the chickpeas are already salted or not)
1/2 tsp garlic powder
1/2 tsp smoked paprika
1+ tsp Italian herb blend(Thyme, oregano, rosemary, basil, marjoram)
2 Tablespoons vegan mayo or tahini
black pepper to taste
1/4 cup raw cashew halves
1/4 cup bread crumbs (use gf crumbs or omit or use coarsely ground oats to make gluten-free)
2 tsps extra virgin olive oil (optional)
Portabellas, stems removed. Remove gills if you like
salt, pepper, thyme to taste
extra virgin olive oil
1 tomato sliced
Method:
Wash and scrub the bellas. Pat dry. Brush olive oil all over and place with tops down on parchment lined baking sheet. Sprinkle a little salt, pepper and thyme on the bellas.
Stuffing:
In a bowl, add chickpeas and mash well. Add all the ingredients till black pepper and mix well. Taste and adjust salt and seasoning. When ready to use the stuffing to stuff the portabellas (or to stuff bell peppers or tomatoes or Squash), add the cashews, bread crumbs and oil and mix well. Add a few tsps broth or water if the mixture feels too crumbly.
Note: If you like the veggies well cooked, then saute the onions in oil, for 4-5 minutes on low-medium heat. Then add carrots, cashews and mashed chickpeas and a few tablespoons of veggie broth, cover and cook for 5-8 minutes. Take off heat, add the rest of the ingredients and mix well and use.
Stuff the seasoned mushrooms with the stuffing. Top with tomato slices. Bake in preheated 350 degrees F for 30-40 minutes, or until the mushrooms are well done and the stuffing is golden,
Variations: Add cheese shreds of choice. Omit the bread crumbs or use gf crumbs or coarsely ground oats to make gluten-free.
These mushrooms stuffed with chickpeas are being shared at Ricki’s welllness weekend. allergy Free wednesdays
Now, for some Turkey talk. This info-graphic from Huffington Post about Turkeys
coconutandberries says
November 24, 2013 at 7:22 pmSo sorry to hear your still struggling with Chewie. It’s so distressing when you get can’t animals to take the medicine that’s going to make them better. My Alfie has a thyroid condition and has to take tablets daily. We’ve found the only way to get them into him is literally to put them down his throat! Sounds horrible but he just spits them out otherwise.
These mushrooms look so good. I’ve made a lentil-rice stuffed portobellos with cashews but these look even better.
Richa says
November 25, 2013 at 4:31 amoh emma, he shuts his mouth and tries to escape now. the pill down his throat worked just once, now he is too wary and we are being gentle to not hurt his throat and all of this isnt going to help him at all.
Donna Liese says
April 12, 2016 at 9:37 amHi Richa!
I am thrilled to have found you and your delicious recipe’s. Vegan Indian food, an answer to a dream!
Question about the spice measurements. 1+ tsp. of Italian Herb Blend. Not sure how much that means?
Many Thanks,
Donna
Richa says
April 12, 2016 at 11:31 amThanks! 1+ is 1 tsp or more to taste.
Kathleen O'Keefe says
November 25, 2013 at 2:05 amI empathize with you about trying to get Chewie to take his medicine! I had the same problem with my cat, Sophie. Your recipe looks just delicious! I’m going to make it for Thanksgiving. I’m assuming the cashews are raw? Happy Thanksgiving to you and yours~
Richa says
November 25, 2013 at 4:30 amyes they are raw cashews. chewie is just getting smarter and smarter. plus it doesnt help that the meds give him a bit of nausea. he isnt his usual food motivated self right now
acookinthemaking says
November 25, 2013 at 4:07 pmThis recipe looks wonderful! I bet the chickpea mixture would be delicious as a stuffing for bell peppers too.
So sorry to hear your pup still isn’t feeling well 🙁 Sending positive thoughts your way!
Annie says
November 25, 2013 at 5:07 pmI like the stuffed mushrooms – but I have to say, that pizza looks incredible!
Caitlin says
November 26, 2013 at 7:20 pmi don’t think it’s possible to create a more delicious and savory recipe. you hit it out of the park!
Kristen Kelley says
November 26, 2013 at 11:29 pmPeanut butter or stuffing the pill into vegan hot dogs helps for us.
And I have to say that I can’t wait to try this recipe. We love portabello mushrooms and I am always looking for new ways to serve them.
Maggie Muggins says
November 28, 2013 at 3:17 pmI’m not a huge fan of mushrooms either but the pizza idea I’m all over!
Sorry to hear Chewie is still having problems, it must be so frustrating that he won’t take his medicine. Hopefully you can find a different method to get him to take it.
The Peace Patch says
December 1, 2013 at 2:36 pmSpinningly yumful! This reminds me of my mom’s stuffed artichokes…brimming with Italian-spiced breadcrumbs and lemon butter. I don’t know if I could stuff mashed chickpeas in artichokes but I’m willing to try! I’d also try stuffing plum tomatoes and just eating that delicious mix in a lettuce wrap! Many thanks for the recipe.
Best wishes and speedy recovery for little Chewie. 🙂
Mushrooms Canada says
December 2, 2013 at 4:42 pmThe chickpea/cashew pairing sounds lovely inside a juicy portabella mushroom! I will absolutely be trying this recipe soon. Thanks for sharing!
-Shannon
Sunday Morning Banana Pancakes says
December 16, 2013 at 6:21 pmBummer that Chewie is still finding ways to avoid taking his meds- tricky little pup you have! I love alternative stuffing – my newest obsession in the acorn squash and quinoa stuffing I made last month, so good! I like that you can use this one as a topping for pizza, what a great idea!
Anonymous says
January 4, 2014 at 2:50 amThank you for the awesome recipe! I just made them. While waiting for the mushrooms to cook we ate the left over stuffing from the bowl. We could not wait to try the mushrooms.WOW Just delicious! I am making again for a dinner with friends this weekend. Thanks!!! Michelle
Susan L says
January 23, 2014 at 1:37 pmDid you soak the cashews before using? The stuffed mushrooms look AMAZING!!!
Richa says
January 23, 2014 at 9:07 pmno. just picked some from the jar 🙂
Ken S. says
May 9, 2014 at 2:28 amJust read your image about the turkeys and wanted to contribute another fact that I heard recently. The turkeys have been breed to produce such large breasts that they are unable to reproduce by themselves; the breast is too big and gets in the way! So it’s someone’s job to go and collect the “stuff” and do it for the turkeys. Hope you and your readers find this as funny and absurd as I do. (http://www.marketplace.org/topics/life/freakonomics-radio/your-thanksgiving-turkey-probably-product-artificial-insemination)
Leigh says
May 15, 2014 at 6:43 pmHad this last night for dinner, it was delicious! Having the left over stuffing for lunch right now – I put it on a piece of bread in the oven for 25 minutes. Super tasty. Thank you!
Anonymous says
June 21, 2014 at 6:53 pmthis is going to be this year’s main dish for sure. in planning on subbing cashews for chestnuts and adding some apples and bell’s seasoning! mmmm!
Lauren says
August 27, 2014 at 2:52 amThis recipe was awesome! I did not like the cashews, too sweet, I did walnuts instead and added chopped cherry tomatoes and fresh parsley to the recipe as well 2 Tbsp of nutritional yeast. The flavor profile seemed to be Italian but never committed to it. Fresh basil on top after it baked was deelish too. Thanks for the inspiration!!!
Melissa says
October 16, 2014 at 12:12 pmSo I made this for my lunches this week.
SO GOOD. I didn’t have the bread crumbs and I added some shredding cheese. I also used real garlic instead of garlic powder.
I will be making this again.
celia says
October 23, 2015 at 8:41 pmI made stuffed portabella mushrooms for lunch today and they tasted delicious! Great recipe.
I made some minor changes:
I grated the carrots which made the mix easier to mix and also added some moisture, roughly chopped the cashews, and used fresh garlic.
I was trying this recipe because I am expecting non-vegan friends for lunch and just don’t want to ‘comply’ and cook meat dishes. Meat eaters expect me to eat what they serve and if they come and visit us they simply have to eat what we eat, vegan. To most of them vegan meals are not real meals, though. I topped some of the mushrooms with cheese and both versions tasted delicious. I think for lunch one mushroom is enough for a woman, a man may eat two. I served the mushrooms with a salad.
I think the cold mix could easily be used in a wrap for a quick lunch.
Thanks for this great recipe!
Christine G. says
March 7, 2016 at 5:24 pmJust made this…2.5 years later. So delicious and easy too! We ate every bite and have leftovers for tomorrow! Yum!
Richa says
March 7, 2016 at 5:49 pmAwesome!!
Caterina B says
November 18, 2016 at 2:16 pmWe have found that hiding the pill inside a cooked bit of rigatoni or penne and then closing the ends of it with peanut butter works pretty well. You have to make the dog “sit,” then “chum” him with an empty pasta pocket one or even two times then fool him with the loaded one after that. It works every time for us!
Richa says
November 18, 2016 at 4:32 pmgreat idea. thanks!
Susanne says
December 6, 2017 at 3:18 amThis recipe s awesome! I just put my mushrooms in the oven. The stuffing tastes amazing!
BWeaves says
August 13, 2018 at 5:05 pmI realize this recipe was posted 5 years ago, but I just discovered it and made it tonight. It was so quick and easy, and tasted amazing. “And it looks pretty enough to serve to company,” which is my husband’s highest compliment.
Richa says
August 13, 2018 at 5:59 pmthats awesome!!! recipes dont age 🙂
Jenice says
November 19, 2019 at 7:28 amCan these stuffed mushrooms be made a dat ahead?
Richa says
November 20, 2019 at 8:16 amyes, stuff and refrigerate, bake when needed
Jenice says
November 19, 2019 at 7:43 amCan these stuffed mushrooms be made a day a head?
Richa says
November 19, 2019 at 9:36 pmyes. Bake till almost done and refrigerate. and reheat when needed
Zach says
December 13, 2019 at 5:53 pmI also stumbled across this old recipe and it was another winner 🙂