Leftover-Stuffed Mushrooms #Vegetarian

So we had this cabbage thang I posted about yesterday at Fatal Foodies. And we had leftovers. And I bought some biggish portobello mushroom caps. So this happened.

Remove the stem (if any), and scrape out the mushroom’s gills with the edge of a spoon. [I just watched a video that said to save the gills, add a drop or two of truffle oil to them, and sprinkle them on stuff. Now to find some truffle oil….] Rub the mushroom cap with olive oil and salt it. Cook it, hollow side down, at 350F for about 15 minutes.

Chop up the stem (if any) and fry it in vegan margarine (or butter). I finally found some more vegan not-chicken strips, so I put some of those in there with some salt. When that was hot, I stirred in the cabbage thang leftovers. Whatever you fix (other mushrooms, real chicken, sausage, onions and mixed peppers), turn over the mushroom caps and fill the hollows with your mix. Sprinkle the top with bread crumbs and cheese and broil it until the crumbs are brown and the cheese is melted.

We had this with garlic-herb couscous and corn.

A WRITING PROMPT BASED ON MY POST: A character uses the tag end of something to good purpose. Doesn’t have to be food.


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I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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