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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 313.2
  • Total Fat: 13.1 g
  • Cholesterol: 2.5 mg
  • Sodium: 64.7 mg
  • Total Carbs: 45.4 g
  • Dietary Fiber: 8.9 g
  • Protein: 15.3 g

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Vegan Portabellas Stuffed with Pesto-Mashed Potatoes (from fatfreevegan.com)

Submitted by: FUTUREPINUP
Vegan Portabellas Stuffed with Pesto-Mashed Potatoes (from fatfreevegan.com)

Introduction

Delicious as a side-dish or a snack! Delicious as a side-dish or a snack!
Number of Servings: 2

Ingredients

    10 ounces small potatoes (I used 5 or 6 fingerlings)
    2 cloves garlic
    1/4 cup walnuts
    1 cup basil, packed
    1 tbsp. vegan parmesan or nutritional yeast
    2-3 tbsp. plain soymilk
    salt and freshly ground pepper, to taste
    1 tbsp. chopped walnuts or toasted pinenuts (optional)
    sprinkling of vegan parmesan (optional)
    6 medium-sized portabella mushrooms

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Directions

Boil the potatoes until they are completely tender. I pressure cooked mine for 6 minutes and let the pressure come down naturally. While they are cooking, make the pesto:

In a food processor, puree the garlic, 1/4 cup walnuts, and basil, using a tablespoon or two of water to make the blades run smoothly. Mixture should be coarsely chopped, not completely smooth.

When the potatoes are done, remove them to a mixing bowl and mash them thoroughly. (I chose to leave the skin on mine, but you may peel them first.) Add 2-3 tablespoons of soymilk, until they achieve a creamy yet still stiff consistency. Add the pesto mixture, 1 tablespoon of vegan parmesan or nutritional yeast, and salt and pepper to taste; blend thoroughly. Stir in 1 tablespoon of chopped walnuts or pinenuts, if desired.

Preheat oven to 375 F. Clean the portabellas and remove the stem and any fluffy flesh that surrounds it. Brush a baking dish with a few drops of olive oil, and use the same brush to brush the bottoms of the mushrooms. Fill the mushrooms with the potato mixture, heaping it in the middle, and set them in the baking dish. Sprinkle the tops with the parmesan, if desired. Bake for 15-20 minutes, until mushrooms are tender and potatoes are beginning to brown. Serve hot.



Number of Servings: 2

Recipe submitted by SparkPeople user VEGGIENEWB.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Fabulous! My husband and I enjoyed this very quick and easy meal last night. Definately making this again :0) - 9/11/08

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  • Very Good
    1 of 1 people found this review helpful
    yum yum. such a great dish. mine came out a little "wet" so i will have to keep cooking this one until i get it perfected. cannot wait! - 9/8/08

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  • Incredible!
    1 of 1 people found this review helpful
    Made this last night and will definitely be making this again!
    It's delicious! I left out the walnuts though and used tofu in my pesto. - 8/18/08

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  • delicious.Even my hubby liked it - 12/8/11

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  • Sreved this with a nice tossed salad - Yum-o!! - 5/18/09

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