autumn stuffed portobello mushrooms

Hello from crazy land.  I honestly cannot remember when I've been this busy and I want it to stop. I also feel bad I haven't posted any good vegan recipes in a long time.  Also, this will be the first year in a long time that turkey will be served here.  I won't be preparing or eating it but we have about 25 people coming and for some reason that's what they want to eat.  I'll be ordering most of the meal from a local market.  I'll make the vegan main though and this is it.  It's so easy you can do it in about 30 minutes, unless you follow the recipe Stephen Andrew Jones gave me for prepping the mushroom caps.  Have you been following his Thanksgiving preps? They have been so good and hilarious at the same time.  I think we should all band together and try to get him on TV somehow. Can you even imagine how great that'd be?

Autumn Stuffed Portobellos

6 Portobello Mushrooms (I used mini ones here but the large ones will work)
1 1/2 cups cooked rice (I used brown here but wild rice would be pretty)
1/2 cup fine dice onion
1/2 cup fine dice celery
1/2 cup fine dice apple
1/4 cup dried cranberries
1/4 cup sunflower seeds
1- 2 Tablespoons balsamic vinegar


Saute the onion and celery til soft in a little olive oil
Add the apple, cranberries and sunflower seeds and saute for about 3 minutes
Add the rice and mix thoroughly
Drizzle in the balsamic vinegar - add more to taste if needed
Season with Salt and Pepper

Stephen Andrew Jones mushroom prep in his words, "make them totally vegan and do an herb/garlic "butter" of olive oil, salt, tons of thyme, cayenne, and like 25 cloves of garlic in the food processor. I rub that all over them, roast in hot oven for a few min to evaporate moisture"

Or you can brush the inside with a little olive oil, salt, pepper and put them in the oven for about 5 minutes.

Stuff each portobello with 1/4 to 1/3 cup mixture and bake in 350 degree oven for 20 minutes and serve.  They are good hot or at room temp.  The mushroom is soft and delicious and there is a nice crunch from the celery, apple and sunflower seeds.  These will go well with mashed potatoes, sweet potatoes and green beans so you will not feel left out.  xo