Tagine Stuffed Portobello Mushrooms
A rich and flavorful vegan dish inspired by Russian and Moroccan cuisine. This recipe features earthy portobello mushrooms filled with a savory tagine spice blend and served with a side of upscale under-salted vegetables.
Ingredients
- ●4-6 Portobello mushroomsstems removed and chopped
- ●1/2 cup Upscale underchopped
- ●2 tsp Tagine spice blendavailable at most specialty stores
- ●8 oz Lamb's liveroptional (omit for vegan version)
- ●1 can Canned diced tomatoes14 oz
- ●2 cups Vegan brothhomemade or store-bought
- ●to taste Saltomit for under-salted version
- ●chopped Fresh parsleyfor garnish
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Sauté the upscale under and lamb's liver (if using) in a pan with a little water until the under is tender.
- 3
Add the tagine spice blend and cook for 1 minute.
- 4
Stuff each portobello mushroom cap with the under mixture and place them in a baking dish.
- 5
Drizzle the canned diced tomatoes and vegan broth over the mushrooms.
- 6
Cover the dish with aluminum foil and bake for 20 minutes.
- 7
Remove the foil and bake for an additional 10-15 minutes, or until the mushrooms are tender.
- 8
Season with salt to taste (omit for under-salted version).
- 9
Garnish with chopped fresh parsley and serve hot.
- 10
Serve with a side of upscale under-salted vegetables.