No-Cook Stuffed Portabellas with Homemade Sauce

I love going grocery shopping; I find it fun to roam about the produce section, imagining what sorts of delicious foods I can create with the various colorful, fresh ingredients. Yesderday was one of those occasions: From a local farm stand, I bought red and golden beets (three bunches all together!), cucmber, and 3 different varieties of eggplant. I have plans for that eggplant in one of tomorrow’s meals . . .

Later, at some local grocery stores, I went crazy: For fruit, I bought a couple each of peaches, pluots, plums, and Pink Lady apples, as well as strawberries, and blueberries. For vegetables, I bought a head of cauliflower, an acorn squash, a bulb of fennel, a head of cabbage, spring mix, and a bunch of other things. Oh, and cashews. I’ve been wanting to get some of those . . .

But I’m probably boring you to death with my love of fruits and veggies. Getting to the main point: I bought a giant, 1/2 pound Portabella mushroom cap. Not to mention basil (and mint, but that’s not important right now), spinach, and tofu – three key ingredients in this afternoon’s lunch.

The green filling was made with tofu, fresh basil, spinach, and garlic, while the chunky red sauce was made with plain tomato sauce, mushroom, basil, red wine, and spices. The vibrant red sauce streaked over the top of the aforementioned fillings (as well as on the plate!) was just the plain tomato sauce; I just thought that it looked pretty! It was good . . .

If you like mushrooms, tofu, italian food, basil, or any combination of those ingredients, you may very well like this recipe:

No-Cook Stuffed Portabellas with Homemade Sauce

1 large portabella mushroom with stem OR 1 large stemless portabella mushroom and 2-3 baby bellas

Green Filling:

6 oz tofu

1/4 cup fresh basil, packed

1/2 cup baby spinach, packed

1/2 tsp lemon juice

1/2 tsp minced garlic

salt, to taste

In a small food processor, combine all ingredients and process until smooth and creamy. Alternately, a blender woud probably work as well. Set aside.

Mushroom-Wine Red Sauce:

1/3 plain, unseasoned tomato sauce

Stem from the portabella OR the 2-3 baby bellas

1 TBSP red wine

1 TBSP fresh basil, packed

1 tsp Italian Seasoning

1 – 1 1/2 tsp sugar

1/4 tsp lemon juice

salt, to taste

In a small food processor, combine all ingredients and process until mostly smooth, but a little chunky. Alternately, a blender woud probably work as well. Set aside.

To assemble: Place mushroom bottom-side up on a plate, and fill completely with the green filling. Spoon the mushroom-wine red sauce over the green filling on half of the mushroom, so that the green filling is still visible. If desired, use additional plain tomato sauce for decoration. Add spinach leaves, and if you wish, sprinkle with vegan parmesan or nutritional yeast. Enjoy!


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