offered by Lynne Nittler

This is my favorite main dish for guests who might not be used to vegetarian meals.  They’re filling, delicious and easy besides!  Look for the fresh portabella mushrooms at the Farmers’ Market!  

Cut out and save the stems, and place 4 portabella mushrooms cup up on a baking tray or in a baking dish.

Preheat the oven to 350 degrees.  If you experiment with a solar cooker or a grill, let me know the cooking directions.

Goat cheese filling:
Slightly melt 4 oz. of goat cheese in a bowl in the microwave.
Finely chop the mushroom stems.
Heat ¼ cup of water and fill with raisins so they plump up.
Toast 1/3 cup of sunflower seeds in a skillet on medium, watching constantly to avoid burning. Remove from heat once they are slightly crunchy.

Stir the chopped mushroom stems, toasted sunflower seeds and plump raisins into the goat cheese. Fill each mushroom with the goat cheese mixture.

Place the tray on a middle rack. Bake at 350 until a little dark liquid collects under each mushroom, which may take 20-30 minutes, and serve hot or cold.

Vegan “cheese” filling from Judy Moores:
1 ½ raw cashews, soaked 2-3 hours or over night
¾ teaspoon sea salt
2 teaspoon nutritional yeast
4 teaspoon fresh lemon juice
1 clove garlic
1 teaspoon fresh parsley
½ teaspoon dried dill

Thoroughly drain the cashews and put in a food processor. Process briefly to chop in smaller pieces. Either put the garlic through a garlic press or chop finely and add to the food processor with the rest of the ingredients. Blend until all ingredients are well incorporated.

Finely chop the mushroom stems.
Heat ¼ cup of water and fill with raisins so they plump up.
Toast ¼ cup of sunflower seeds in a skillet on medium, watching constantly to avoid burning. Remove from heat once they are slightly crunchy.

Add these ingredients to the blender mixture.

Fill the mushrooms with the nut mixture and bake at 350 until a little dark liquid collects under each mushroom, which may take 20-30 minutes, and serve hot or cold.

Respond to this article with your own creative fillings or send them to Lynne at lnittler@sbcglobal.net.