The idea for these stuffed mushrooms came from the Vegan Planet cookbook. I have made the stuffed mushrooms in this cookbook several times. I decided to make my own version of stuff mushrooms. I bought a bag full of mixed root vegetables at the farmer’s market over the weekend and wanted to incorporate some of them in this dish.
I chose the parsnip and the kohlrabi to use in the stuffing for the mushrooms. I also got the portobello mushrooms at the farmer’s market too. There are a couple of things in my bag of root veggies that I do not know what they are. I did know what a kohlrabi looks like because my dad used to grow those in our garden when I was a kid. I remember my mom used to make them like mashed potatoes and even mixed potatoes in with them so that the kiddos would think they were mashed potatoes.
I had a medium-sized kohlrabi to work with so I added one potato and one parsnip. I added the parsnip for a little sweetness. If you have never had a kohlrabi before, the flavor is kind of difficult to describe. A kohlrabi is in the cabbage family, but does not taste anything like cabbage. I would say that it tastes more like a turnip than anything. If you boil one and then puree it, it looks like mashed potatoes.
The hubby did not eat all of his mushroom, but he did eat all of the stuffing. He probably thought that the stuffing was all mashed potatoes. I did not tell him that the stuffing had secret ingredients. He saw me peeling the potato, but he did not seem me chopping the kohlrabi. I made kale as a side dish and he did not finish that either. For the kale, I used a recipe from the Vegan Table. It had sesame seeds, miso and mirin in it. I liked the sweetness of the kale and the crunch from the sesame seeds.
Stuffed Portobello Mushrooms
2 portobello mushrooms
1 tablespoon olive oil
1 teaspoon soy sauce
1/8 teaspoon black pepper
Stuffing:
1 kohlrabi, peeled and chopped
1 medium potato, peeled and chopped
1 small parsnip, sliced
1 1/2 cups vegetable stock
2 cloves garlic, minced
1 tablespoon Earth Balance
1 teaspoon dried rosemary
1 leek, thinly sliced
Remove the gills and the stems from the mushrooms. Clean with a damp cloth.
Heat oil in a skillet over medium heat. Add portobello mushrooms, gill side up. Cook about 4 minutes. Add soy sauce and pepper. Turn mushrooms over and heat for another few minutes. Remove from pan and set aside. Using the same pan, add the leek and cook until lightly browned. Set aside.
In a medium saucepan, heat stock to a simmer. Add the parsnip and the kohlrabi. Continue to simmer covered for 30 minutes or until veggies are tender. Let cool slightly and puree in blender with a little of the stock. Blend until smooth, set aside. In the same stock, add the potato. Bring to a simmer. Cook for 15 minutes or until tender. Mash with a potato masher. Add the pureed kohlrabi. Add Earth Balance and stir until melted. Add the rosemary and salt and pepper to taste.
Stuff the mushroom with the potato/kohlrabi mixture. Bake at 375 for 15 minutes or until heated through. Top with leeks and serve.
