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