These stuffed mushrooms are an elegant and filling plant-based option at Thanksgiving. From the ayurvedic perspective, the sweet and sour flavor of the cranberries, along with warming spices like cinnamon, help to balance vata (the air element and primary energy of fall). The recipe can easily be scaled upward to accommodate a larger holiday crowd. Serve with cashew gravy for extra flavor and warmth.
Stuffed Portobello Mushrooms with Hazelnuts and Cranberries (Serves 4)
4 Portobello mushrooms, cleaned w/ stems removed
1/4 c. tamari soy sauce
2 T. balsamic vinegar
Olive oil
3/4 c. red quinoa, washed and drained
1 T. coconut oil
1/3 c. hazelnuts (filberts), chopped
1/2 t. ground cinnamon
1/3 c. dried cranberries, chopped
2–3 T. parsley, finely chopped
Salt
Place mushrooms in a baking dish or large bowl. Stir together tamari and vinegar, then pour it over the mushrooms, using a brush to help coat each one.
While mushrooms marinate, bring 1.5 c. water to a boil, and add quinoa. Reduce heat to low, cover and cook approximately 20 minutes, until all water is absorbed and quinoa is soft and fluffy. Let sit 5 minutes covered before removing lid, and then allow to cool slightly.
Once quinoa is cool, preheat oven to 375 degrees. Line a baking sheet with parchment paper lightly brushed with olive oil. Arrange mushrooms on tray with gills facing upward, shaking off excess marinade.
While quinoa cooks, melt the coconut oil in a small skillet over medium heat. Stir in hazelnuts, cinnamon and a couple dashes of salt. Cook for 5–7 minutes, until hazelnuts have begun to brown slightly.
Add hazelnuts, cranberries and parsley to quinoa and stir gently. Add a bit of salt to taste. Fill each mushroom cap with quinoa mixture, using your hands or a spoon to press it into an even mound.
Place tray in preheated oven approximately 20–30 minutes, until mushrooms are tender and edges begin to crisp lightly. Serve with cashew gravy.
Cashew Gravy (Serves 10-12)
2/3 c. raw cashew pieces
2-1/2 c. water
2 T. tamari soy sauce
2 T. arrowroot powder
1/2 t. salt
1/8 t. ground black pepper
1/2 t. onion powder (optional)
Pinch of freshly ground nutmeg (optional)
Combine all ingredients in a blender until very smooth. Transfer to a saucepan and cook over medium-low heat, whisking constantly until gravy is thickened and warm. Serve soon after heating.
—Coach and caterer Meredith Klein, founder/chef of Pranaful, is dedicated to radical transformation through mindfulness and conscious eating. Tune in at the VedaMeLA conference.
