Stuffed Portobello, Cauliflower Hash, Brown Gravy

AuthorVeggie Fest TeamRating

Stuffed-Stuffed-Portobello-Mushroom-with-Cauliflower-Hash-and-Brown-Gravy.1

CategoryCuisineDietsYield4 Servings

An elegant entrée featuring the versatile vegetable, cauliflower! Cauliflower is a good source of protein, thiamin, riboflavin, niacin, magnesium, and phosphorus. It’s a very good source of dietary fiber, vitamin C, vitamin K, vitamin B6, potassium, and manganese. It is mild enough to blend with other foods and not overwhelm them. Serve with a side of steamed broccoli and you have a very festive meal!

Ingredients

 1 head cauliflower, trimmed and cut into medium florets
 2 teaspoons olive oil
  cup quinoa
  cup water
 1 large onion, minced
 1 teaspoon oregeno
 2 teaspoons tahini (sesame paste)
 1/3 to 1/2 cup water or vegetable broth
 Juice of 1 1/2 lemons, about 1/3 cup juice
 salt and pepper to taste
 4 large Portobello mushrooms
  cup vegetable broth
 1 head broccoli, trimmed and cut into florets?
Brown Gravy Ingredients
 ½ cup nutritional yeast
 1 teaspoon dried dill weed
 2 teaspoons onion powder
 1 teaspoon rosemary
 1 teaspoon crumbled dried sage
 ½ teaspoon dried basil
 ½ cup unbleached flour or 1/2 cup gluten-free flour
 4 cups water or vegetable stock (Vegetable stock adds more flavor.)
 2 tablespoons oil (I used coconut), optional
 ½ tablespoon soy sauce or tamari gluten-free sauce
 ½ teaspoon Kitchen Bouquet, or to desired color, optional
  teaspoon freshly ground pepper, or to taste

Instructions

1

Preheat oven to 375ᵒ F.

2

Toss cauliflower with 2 teaspoons olive oil. Place on lined cookie sheet or in a large flat casserole dish. Roast for 15 minutes.

3

Place quinoa and 1/3 cup water in a medium saucepan. Bring to a boil and reduce heat to low. Simmer until liquid is absorbed, about 15 minutes. Set aside.

4

While cauliflower and quinoa are cooking, sauté onions in 1 teaspoon olive oil in a small skillet over medium-high heat.

5

Drain and rinse chickpeas. Place in a food processor with tahini, lemon juice, and water. Pulse until consistency is that of hummus. Start with 1/3 cup water, adding more if necessary.

6

Transfer the mixture to a large mixing bowl. Add quinoa, oregano, and sautéed onions.

7

When cauliflower is finished roasting, place in food processor and pulse until mealy. Add to chickpea mixture and mix thoroughly. Place hash in a large casserole dish and put it back in a 250-degree oven to keep warm while you make the gravy and the broccoli.

8

Sear mushrooms in vegetable broth until fork tender.

9

Steam broccoli in large saucepan.

10

While broccoli and mushrooms are cooking, make the gravy.

Brown Gravy Directions
11

Put all ingredients in a blender. Blend on high speed for one minute.

12

Place in a large skillet over medium heat.

13

Whisk continually until gravy thickens. Adjust salt and pepper to taste.

14

If the color is not brown enough to your liking, add more Kitchen Bouquet.

Note: Kitchen Bouquet is a commercial flavoring and coloring product found in grocery stores.

To Assemble and Serve
15

Place two tablespoons gravy on a plate.

16

Put a portobello mushroom, upright like a bowl, in the middle of the gravy.

17

Place 3/4 cup hash on the portobello mushroom.

18

Drizzle it with brown gravy.

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Ingredients

 1 head cauliflower, trimmed and cut into medium florets
 2 teaspoons olive oil
  cup quinoa
  cup water
 1 large onion, minced
 1 teaspoon oregeno
 2 teaspoons tahini (sesame paste)
 1/3 to 1/2 cup water or vegetable broth
 Juice of 1 1/2 lemons, about 1/3 cup juice
 salt and pepper to taste
 4 large Portobello mushrooms
  cup vegetable broth
 1 head broccoli, trimmed and cut into florets?
Brown Gravy Ingredients
 ½ cup nutritional yeast
 1 teaspoon dried dill weed
 2 teaspoons onion powder
 1 teaspoon rosemary
 1 teaspoon crumbled dried sage
 ½ teaspoon dried basil
 ½ cup unbleached flour or 1/2 cup gluten-free flour
 4 cups water or vegetable stock (Vegetable stock adds more flavor.)
 2 tablespoons oil (I used coconut), optional
 ½ tablespoon soy sauce or tamari gluten-free sauce
 ½ teaspoon Kitchen Bouquet, or to desired color, optional
  teaspoon freshly ground pepper, or to taste

Directions

1

Preheat oven to 375ᵒ F.

2

Toss cauliflower with 2 teaspoons olive oil. Place on lined cookie sheet or in a large flat casserole dish. Roast for 15 minutes.

3

Place quinoa and 1/3 cup water in a medium saucepan. Bring to a boil and reduce heat to low. Simmer until liquid is absorbed, about 15 minutes. Set aside.

4

While cauliflower and quinoa are cooking, sauté onions in 1 teaspoon olive oil in a small skillet over medium-high heat.

5

Drain and rinse chickpeas. Place in a food processor with tahini, lemon juice, and water. Pulse until consistency is that of hummus. Start with 1/3 cup water, adding more if necessary.

6

Transfer the mixture to a large mixing bowl. Add quinoa, oregano, and sautéed onions.

7

When cauliflower is finished roasting, place in food processor and pulse until mealy. Add to chickpea mixture and mix thoroughly. Place hash in a large casserole dish and put it back in a 250-degree oven to keep warm while you make the gravy and the broccoli.

8

Sear mushrooms in vegetable broth until fork tender.

9

Steam broccoli in large saucepan.

10

While broccoli and mushrooms are cooking, make the gravy.

Brown Gravy Directions
11

Put all ingredients in a blender. Blend on high speed for one minute.

12

Place in a large skillet over medium heat.

13

Whisk continually until gravy thickens. Adjust salt and pepper to taste.

14

If the color is not brown enough to your liking, add more Kitchen Bouquet.

Note: Kitchen Bouquet is a commercial flavoring and coloring product found in grocery stores.

To Assemble and Serve
15

Place two tablespoons gravy on a plate.

16

Put a portobello mushroom, upright like a bowl, in the middle of the gravy.

17

Place 3/4 cup hash on the portobello mushroom.

18

Drizzle it with brown gravy.

Stuffed Portobello, Cauliflower Hash, Brown Gravy