Seitan and Herb Stuffed Mushrooms

from Vegan with a Vengeance by Isa Chandra Moskowitz

makes 30 large mushrooms

INGREDIENTS:

  • 1/3 c. walnuts or pecans
  • 30 large (about 2 inches in diameter) white mushrooms (about 1 1/2 lbs) wiped clean
  • 1/2 c. seitan, diced as small as possible
  • 3 Tbs olive oil
  • 1 small onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1/4 tsp dried thyme
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/2 tsp salt
  • fresh black pepper
  • 1/4 c. chopped fresh parsley
  • 1 tsp finely grated lemon zest
  • juice of 1 lemon
  • 3/4 cup plain bread crumbs

INSTRUCTIONS:

  1. Preheat oven to 375
  2. Toast the nuts:  Heat a large skillet over medium heat.  Place the nuts in the pan and toast for 3 minutes, stirring frequently.  Remove from heat and let cool.  Chop coarsely and set aside.
  3. Remove stems from the mushrooms and set stems aside.
  4. Place mushroom caps in a lightly greased baking pan, stem side down.  Bake for 10 min.
  5. When cool enough, drain the liquid  released from the mushrooms.  KEEP the LIQUID.
  6. Finely chop the mushroom stems.
  7. Saute the stems and seitan in olive oil in a large skillet for about 5 minutes.
  8. Add the onion, garlic, dried spices, salt and pepper.  Saute additional 5 minutes.
  9. Add parsley, lemon zest, lemon juice and mix well.  Cook for 3 more minutes.
  10. In a large bowl, combind the vegetable mixture, bread crumbs and nuts.  Use hands.
  11. If mixture is too dry, add the reserved mushroom cooking liquid by the tablespoonful until the mixture holds together when pinched. 
  12. Mound the filling into the mushroom caps, gently pressing it in. 
  13. Bake, filling side up, for about 20 minutes