Thai Stuffed Portobello Mushrooms

A long-time supporter (and friend) of The Vegan Project, Krystle Charlton, contributed this next recipe after repeated requests from us to share her amazing dishes we are always seeing on her facebook page.  She just made this one up the other night to satisfy her craving for portobello mushrooms and coconut milk.  All this amidst an exciting hockey game, and she forgot to take a picture.  So I made these last night so I could capture its essence on my iphone and, was very impressed!

A fresh and flavourful filling with a definite kick from the chilis fills a perfectly tender portobello mushroom cap.  I have a seriously salty tongue so I added some sea salt and fresh Thai basil because I grow it right here in my kitchen.  I stuffed four caps and still had tons of filling leftover and will be following Krystle’s tip below for some fried rice later today – Thanks Krystle!

Ingredients:

2 cups uncooked brown rice (or any other whole grain)

2 cloves of garlic

1 inch of galangal (can use ginger if you can’t find galangal)

2 thai red chili peppers

¼ chopped onion

2 carrots

3 leaves of kale

1 diced red pepper

Half can of reduced fat coconut milk

¼ – ½ cup vegetable stock

1 tablespoon olive oil

Method:

Cook rice or grains according to package.

Clean out the inside of the mushroom and take out the stem.

Put carrots into food processor and pulse until finely chopped, put aside in a mixing bowl.  Perform the same process for the kale, thai red chili peppers, garlic and galangal (my food processor is too small to do them all at once).

Dice onions and toss in frying pan with oil.  After 2 minutes or when the onions are a little translucent, add the carrots, kale, thai red chili peppers, garlic, and vegetable stock.  Cook on low/medium heat for 3 minutes and add the diced red pepper and the half can of coconut milk.  Mix with the brown rice and stuff your mushrooms!

Bake at 350F for 20 minutes.

Makes enough to stuff 4 mushrooms, but I’m usually only cooking for one or 2 so there’s tons of the veggie mixture leftover. I just mixed it all together and ate it like fried rice/Asian Jambalaya. DELISH!

Optional:

-Sprinkle chopped nuts, daiya or seeds on top during the last 5 minutes of cooking.

-If you like more heat add some hot sauce or chili flakes to the mixture

-Would also be good in a red pepper

~The Vegan Project

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