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Shopping List
Pecan Stuffing:
- 2 cups raw pecans
- 4 - 5 shiitake mushrooms or use the stems from the portabella mushrooms
- 1 chopped carrot
- 2 chopped celery stalks
- 1 Tbsp + 1.5 tsp "21 salute" seasoning
- 3 Tbsp melted plant-based butter
Additional Stuffing Ingredients:
- 1/2 chopped onion
- 2 cups vegetable broth
- 1/2 cup panko bread crumbs
Other Ingredients
- Cooking oil
- Gravy
- Plant-based mozzarella
- Chopped dried cranberries
- Crispy onions 
- Rosemary garlic sauce
Directions
- Remove stems from the portabella. Add a little oil to portabella mushrooms and place on a baking sheet. Bake for 20 minutes at 400 degrees Fahrenheit. After 20 minutes, dip or brush gravy on the portabella and put it back on the baking sheet.
- Blend all the ingredients for pecan stuffing in the food processor.
- Saute onions in cooking oil and add the pecan stuffing to the pan. Add vegetable broth and cook until most of the broth is gone (10 -15 minutes). Add panko bread crumbs and mix. Place to the side.
- Add pecan stuffing to portabella mushrooms, followed by melted plant-based mozzarella.
- Place in oven for 10 minutes.
- Add rosemary garlic sauce or sauce of choice, garnish with chopped dried cranberries and crispy onions. Enjoy.
Shopping List
Pecan Stuffing:
- 2 cups raw pecans
- 4 - 5 shiitake mushrooms or use the stems from the portabella mushrooms
- 1 chopped carrot
- 2 chopped celery stalks
- 1 Tbsp + 1.5 tsp "21 salute" seasoning
- 3 Tbsp melted plant-based butter
Additional Stuffing Ingredients:
- 1/2 chopped onion
- 2 cups vegetable broth
- 1/2 cup panko bread crumbs
Other Ingredients
- Cooking oil
- Gravy
- Plant-based mozzarella
- Chopped dried cranberries
- Crispy onions 
- Rosemary garlic sauce
Directions
- Remove stems from the portabella. Add a little oil to portabella mushrooms and place on a baking sheet. Bake for 20 minutes at 400 degrees Fahrenheit. After 20 minutes, dip or brush gravy on the portabella and put it back on the baking sheet.
- Blend all the ingredients for pecan stuffing in the food processor.
- Saute onions in cooking oil and add the pecan stuffing to the pan. Add vegetable broth and cook until most of the broth is gone (10 -15 minutes). Add panko bread crumbs and mix. Place to the side.
- Add pecan stuffing to portabella mushrooms, followed by melted plant-based mozzarella.
- Place in oven for 10 minutes.
- Add rosemary garlic sauce or sauce of choice, garnish with chopped dried cranberries and crispy onions. Enjoy.
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