I mean, I love bell peppers, but I'm allergic. Bummer! I wanted to shove some good shit in a large vegetable for dinner tonight. Though, between us, I went to the grand opening of Target Canada today searching for Morningstar vegan Riblets, and they barely had a few blocks of tofu on the shelves. Super side note: they also didn't have E.L.F. Cosmetics... 0 for 2, guys. Superstore was across the street and was a total ghost-town, I took advantage. 2 massive Portobello mushrooms for $2.30? I'm in. Normally mushrooms aren't my thing (ever) but I was digging on these for whatever reason. With Winnipeg's lovely weather, a partial barbecue was in order.
For the Filling
1/2 cup chopped zucchini
1/2 cup chopped celery
1/4 cup chopped onions
...Essentially, 1 1/4 cups of vegetables
1/3 cup panko or breadcrumbs
1/4 cup nuts; I used cashews
Seasoning of your choice; I used coriander and masala
Scoop the mushrooms out. I know they look like eyelashes, I'm sorry. Include them in the your frying pan, or don't.
Sautee your vegetables, transfer to a bowl and mix in the rest. Brush some oil or melted vegan butter along the bottom of the mushrooms, stick the filling in, and grill them on the BBQ - or bake them at 350F for 10-15 minutes. Keep in mind your filling is ready, you're just cooking the mushrooms.
Top with nutritional yeast flakes, vegan cheese, Tofutti sour cream, salsa, tamarind sauce..
Things to try: include quinoa, brown rice, pine nuts. Stick this in a bell pepper. Load it with sriracha. Make a cashew cream sauce. Make THIS cashew cream sauce.