Holiday Pate Stuffed Portobello Mushrooms
A few years ago I attended a cooking class in Boulder Colorado taught by Mark Reinfeld. I had one of Mark’s cook books and loved it so I was really looking forward to the class. The two day class did not disappointed. Mark is a wonderful teacher and I left with some great recipes and techniques and was even more inspired to explore plant-based cooking. My favorite cook book of his is called Vegan Fusion. It is a beautiful book with great recipes.
This recipe is one of the recipes we covered in class. I have made this dish on many occasions and am never disappointed. It takes some preparation but it really is worth it for a holiday dish. You can also just make the pate and use it as a dip or for crostini.
I hope you enjoy it as much as I do!
Holiday Pate Stuffed Portobello Mushrooms
- 4 portobello mushrooms
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp tamari
- 3 Tbsp water
Holiday Pate
- ¾ cup walnuts soaked for 30 minutes or longer and drained
- ½ cup cashews soaked 30 minutes or longer and drained
- ¼ cup thinly sliced green onion
- 1 large clove garlic
- 2 Tbsp water
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp tamari or shoyu
- 3 Tbsp nutritional yeast
- 2 Tbsp minced fresh parsley
- 1 Tbsp minced rosemary
- 1 Tbsp minced sage
- 2 cups spinach, rinsed and drained
- sea salt and fresh ground pepper to taste
- 1 medium tomato, sliced for garnish
Method
Gill the mushrooms and then marinade ingredients in a small casserole dish. Flip mushrooms periodically to ensure even coating. Bake 20 minutes at 350.
meanwhile place the nuts, onion, garlic, water, lemon juice, tamari, nutrition yeast in a food processor and process until smooth. Add the herbs and the spinach and gently pulse chop. Transfer to a bowl with the celery, salt and pepper, and mix well.
Place the pate in the mushrooms, top with a slice of tomato.
Recipe by Mark Reinfeld- Vegan Fusion