Please enter the email you’re using for this account.
I created this recipe last Shavuos. Some of my family members are sensitive to dairy, while others are thrilled to get a break from all the meat meals. This recipe was a great compromise: I made half the stuffed mushrooms with cheese on top and left the other half plain. The only problem was, everyone wanted two! A Food Fight, Round 3 Recipe.
8 large portobello mushrooms
1 medium celery root, cubed
1 small onion, diced
oil, for sautéing
2 stalks celery, diced
1/2 red pepper (optional), diced
1 tablespoon coconut aminos or tamari sauce
salt, to taste
pepper, to taste
Haolam shredded cheddar cheese, to taste
1 tablespoon Bartenura Balsamic Vinegar
1 tablespoon orange juice
1/4 cup Gefen Olive Oil
1 teaspoon garlic salt
1/2 teaspoon rosemary
Wash mushrooms well and remove stems. Combine ingredients for the marinade. Marinate mushrooms in the marinade for one hour to overnight.
Preheat oven to 375 degrees. Place mushrooms in a baking pan and bake for 30 minutes. They will give off liquid and shrink considerably. Allow to cool and pour off liquid.
In the bowl of a food processor, process the celery root cubes until consistency resembles rice. Line a baking sheet with Gefen Parchment Paper and spray with oil. Lay the celery root rice on the baking sheet and bake for 20–25 minutes.
Meanwhile, saute onion until golden. Add celery and pepper and sauté until vegetables begin to soften, but are still firm.
Combine the vegetables with the celery root rice. Mix well. Add coconut aminos or tamari sauce and salt and pepper to taste. Stuff mushrooms with vegetable mixture. Top with cheese to taste. Broil for three to five minutes until melted and bubbly.
How Would You
Rate this recipe?
Please log in to rate
Does this recipe freeze well?
You can freeze it once the mushrooms have completely cooled. Store them in an airtight containers or heavy-duty freezer bags. Mushrooms may start to lose their texture slightly after 2 months, so try to eat then before then.