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