Valentine's Day Vegan Style with stuffed portabella mushrooms and grilled purple cabbage wedges

Stuffed Vegan Portabella Mushrooms and a L’Ecole No. 41 Columbia Valley Cabernet Sauvignon

Name: Stuffed Vegan Portabella Mushrooms
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2
Cuisine: Vegan
Ingredients: • 2 large portabella mushrooms; • 1 tbs olive oil +; • 1/2 large sweet onion diced; • 1 medium zucchini diced; • 1/2 red pepper diced; • 4 sun dried tomatoes chopped; • 3 cloves garlic minced; • 1 cup of fresh spinach; • ¼ tsp dried thyme; • freshly ground black pepper to taste; • 2 tbs dried breadcrumbs (gluten free); • 2 tbs grated Parmesan (vegan parm or use nutritional yeast); • 2 tbs shredded vegan mozzarella

February 7, 2021 Posted by Robin Renken Cabernet Sauvignon, Columbia VAlley, Recipes and Wine Pairings, Washington State, Wine and Food Pairings, Wine Tasting 2 Comments

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Using a Portabella mushroom is a great flavorful way to go meatless. This delicious dish can be made gluten-free, vegetarian, or vegan.

Filled with a wide variety of vegetables, the flavor in the sun-dried tomatoes really kicks it up a notch.

Stuffed Vegan Portabella Mushrooms

I will admit, that I didn’t go all the way Vegan with this dish. I did not find gluten-free bread crumbs and the store was out of Nutritional Yeast when I placed my order. So we did use regular bread crumbs and parmesan. The topping was vegan mozzerella, which if you are not going the vegan route, can easily be regular mozzerella.

If you don’t want this to be vegetarian or vegan, you can always incorporate a little ground pork or turkey into the dish. Really, the stuffing is one of those things you can play with.

Here’s what you will need:

2 large portabella mushrooms
1 tbs olive oil + more to rub the mushrooms
1/2 large sweet onion diced
1 medium zucchini diced
1/2 red pepper diced
4 sun-dried tomatoes chopped
3 cloves garlic minced
1 cup of spinach
¼ tsp dried thyme
ground black pepper
2 tbsp dried breadcrumbs (gluten-free)
2 tbsp grated Parmesan (vegan parm or use nutritional yeast)
2 tbsp shredded vegan mozzarella

Ingredients for stuffed portabella mushrooms

Directions

Preheat the oven to 375 degrees.
Line a sided baking sheet with a silicone pad or parchment paper.
Brush the mushrooms with a paper towel, pull out the stem and scrape out the gills with a spoon
Rub each portabella mushroom with olive oil and set them on the baking sheet, *they will really soak up the olive oil, give them a twice over, but don’t stress about having them glossy and oily.
Heat a sauté pan over medium-high heat, add the olive oil to warm it.
Add the onions and sauté for 3 or 4 minutes
Add the zucchini and cook until the zucchini begins to soften for 4 or 5 minutes.
Add the red pepper and sundried tomatoes. Cook for 2 or 3 minutes.
Add the garlic. Cook for one minute
Add the spinach.
Once the spinach wilts, remove the pan from the heat
Add the thyme, crushing it between your fingers to release the oil, the black pepper, breadcrumbs, & Parmesan (or nutritional yeast).
Stir to combine.
Fill the two mushrooms with the mixture ( if they are very flat you might heap the mixture in a mound on the center
Bake in the oven for 35 to 40 minutes.
Top each portabella mushroom with a tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top. *keep an eye on them here. The vegan mozzarella is tough to melt and you don’t want to burn the other ingredients. (although the crispy bits were still really tasty!)

We paired this with grilled balsamic purple cabbage wedges and served it with the L’Ecole No. 41 Columbia Valley Cabernet Sauvignon.

L’Ecole No. 41 2017 Columbia Valley Cabernet Sauvignon

This wine comes from Washington’s largest AVA the Columbia Valley AVA. It covers a full 1/3 of the landmass of Washington. It is sourced from vineyards across this AVA that L’Ecole No. 41 has built a relationship with over the years.

You’ll find a blend of fruit from a few vineyards in here: Candy Mountain, Estate Seven Hills, Alder Ridge, Klipsun, Summit View, Bacchus & Dionysus, Pepper Bridge, Stone Tree, Loess, Yellow Jacket, Estate Ferguson & Stone Valley

100% Cabernet Sauvignon – 5,600 cases produced – $29.00 SRP

Of all the dishes that we paired with this wine, this was surprisingly the best. Don’t get me wrong, all our pairings were delicious, This Portabella Mushroom dish just had a little extra something. I think that it was the sundried tomatoes.

L’Ecole No. 41 is located in Walla Walla Washington in an old schoolhouse. You can read more about them here and here.

*We received this wine as a media sample. No other compensation was received. All opinions are our own.

L'Ecole No. 41 2017 Columbia Valley Cabernet Sauvignon for Valentine's Day

L'Ecole No. 41 for Valentine's Day Vegan Style with stuffed portabella mushrooms and grilled purple cabbage wedges

Check out our Full Story with all of our Valentine’s Pairing Suggestions!

Stuffed Vegan Portabella Mushrooms

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

This recipe has variations to be Vegan Vegetarian or Gluten-Free, depending on the breadcrumbs and cheese (or cheese substitute) that you use. It is filled with onion, zucchini, red pepper, garlic, spinach, and sundried tomatoes with breadcrumbs and parmesan (or nutritional yeast to make it vegan).

While this does take a bit of time in the oven, it's really delicious.

This is a dish that is great with Cabernet Sauvignon. Yes, red wine with a dish that isn't meat!

Ingredients

• 2 large portabella mushrooms
• 1 tbs olive oil +
• 1/2 large sweet onion diced
• 1 medium zucchini diced
• 1/2 red pepper diced
• 4 sun dried tomatoes chopped
• 3 cloves garlic minced
• 1 cup of fresh spinach
• ¼ tsp dried thyme
• freshly ground black pepper to taste
• 2 tbs dried breadcrumbs (gluten free)
• 2 tbs grated Parmesan (vegan parm or use nutritional yeast)
• 2 tbs shredded vegan mozzarella

Instructions

Stuffed Vegan Portabello Mushrooms and L'Ecole Cabernet

1. Preheat the oven to 375 degrees.

2. Line a sided baking sheet with a silicone pad or parchment paper.

3. Brush the mushrooms with a paper towel, pull out the stem and scrape out the gills with a spoon

4. Rub the mushrooms with olive oil and set them on the baking sheet,

5. Heat a sauté pan over medium-high heat, add the olive oil to warm it.

6. Add the onions and sauté for 3 or 4 minutes

7. Add the zucchini and cook until the zucchini begins to soften.

8. Add the red pepper and sundried tomatoes. Cook for 2 or 3 minutes.

9. Add the garlic. Cook for one minute

10. Add the spinach.

11. Once the spinach wilts, remove it from the heat

12. Add the thyme, rubbing it between your fingers to release the oils, then the black pepper, breadcrumbs, & Parmesan (or nutritional yeast).

13. Stir to combine.

14. Fill the two mushrooms with the mixture

15. Bake in the oven for 35 to 40 minutes.

16. Top each mushroom with a tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.

Notes

For gluten-free: use gluten-free breadcrumbs

For vegetarian; use Parmesan made without animal rennet or use nutritional yeast.

For vegan: use vegan mozzarella and substitute the Parmesan with nutritional yeast.

Serve this with a side dish of grilled purple cabbage with a balsamic marinade!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 220Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 10mgSodium 228mgCarbohydrates 24gFiber 5gSugar 11gProtein 9g

Nutrition information isn’t always accurate.

Valentines Day Menu Ideas

L’Ecole No. 41 Cabernet Sauvignon Wine Truffles

These delicious wine truffles are completely decadent. We created two, one with chopped dried cranberry inside, dusted with ground pistachio, and one with a touch of espresso powder inside, then dusted with cocoa.

The wine we used was the L'Ecole No. 41 2017 Walla Walla Cabernet Sauvignon, which is also the perfect wine to pair with these truffles.

Thank you to L'Ecole No. 41 for the delicious sample that inspired these truffles.

Burgers with Mushrooms and Blue Cheese

Based on Bobby Flay's recipe for the Perfect Burger which keeps your burgers perfectly juicy! It's important to use at least 80/20 ground beef to keep the burgers juicy and the thumbprint? Well, a thumbprint in the middle is key to keeping the burgers cooking evenly.

We topped our burgers with sautéed shitake mushrooms, blue cheese, arugula, and bacon jam. (there is a recipe for that too!)

Steak with Gorgonzola sauce

These dishes cook simultaneously and you will end up with lots of leftover gorgonzola sauce. That's really okay. It's so good on almost anything. I drizzled it on pizza the other night.

This is an elegant dish, but not too tough to make! Get the polenta going first and set that on a back burner to cook while you make the steak and gorgonzola sauce.

We paired this with a Cabernet Sauvignon and it was heaven!

The recipe came from "The Anthony Kitchen"

Cheesy Polenta

Polenta is simple but takes a little time. I love cooking it in my Dutch Oven. I can get other dishes going while it cooks, and the big heavy dutch oven lid keeps the splatter down.

You can also pour your finished polenta in a dish or pan and refrigerate it, then cut it when it is firm and pan fry it. I like to do this and serve it covered in sautéed vegetables.

Bacon Jam

This bacon jam is based on a recipe from Mom's Dinner. We substituted dried cranberries for the raisins, which brings a bigger fruit note to the dish and paired great with the Cabernet Sauvignon we chose.

Bacon jam is life-changing. How did I ever live without this stuff! You can serve it with crackers or bread. The other night we topped a pizza with some. Quite honestly, had I been home alone, I would have made this and sat on the couch and eaten the whole bowl with a spoon.