Stuffed Portobellos and Steamed Bok Choy

Stuffed Portobellos and Steamed Bok Choy -- Epicurean VeganPortobellos are such a versatile fungi.

They make great burgers, a main stir-fry ingredient, and of course, an ideal vessel for other veggies. I wanted to make something wheat and soy-free, which is tough as a vegan, but these really fit the bill. But what to have with them? Before, I would have served bread, but since I that’s out, I decided to steam some bok choy. By the way, you’ll be seeing more wheat and soy-free recipes (although I may use miso from time to time) on my blog, as I am working on eliminating these from my diet. Why? Well . . . you see, I have endometriosis, something I’ve had to deal with for the last seven years, and I’ve now opted to treat it with diet, herbs and¬†acupuncture. Endo is an inflammatory disease, so processed flour aggravates it. It’s also said that estrogen feeds the disease, so there goes soy with its natural estrogen!

TMI? Sorry. I won’t go on about it, but I wanted to explain my reasoning for my decision and to also let other women know that it’s possible to live with endo and not rely on drugs and/or ¬†surgery (at least, that’s my plan). Otherwise, I want to make clear that I have nothing against soy. In fact, it’s worth pointing out that Dr. Neal Barnard has determined that soy consumption is not only safe, but highly encouraged. Oh, and I want to make clear, I’m steering clear of wheat, not necessarily gluten. There’s a difference between the two, so fortunately, whole grains aren’t out of the picture for me, just processed wheat.

So, on to the recipes!

INGREDIENTS:

4 portobello caps, washed and stems and gills removed
1 box Near East Long Grain & Wild Rice mix
1 small red onion, diced
1 small zucchini, diced
1/2 C fresh parsley, chopped
2 tsp olive oil
2 cloves garlic, minced
Salt and pepper, to taste
Daiya cheese

DIRECTIONS:

Preheat oven to 350. Prepare the rice mix according to the package instructions. This will need to cook for 30 minutes. When the rice has about 6 minutes of cooking time left, heat the olive oil and garlic. Add the red onion and cook for about 3 minutes. Then add the zucchini and cook another 3 minutes or so.

Stuffed Portobellos and Steamed Bok Choy -- Epicurean Vegan

Stir in the cooked rice and parsley; season with salt and pepper.

Stuffed Portobellos and Steamed Bok Choy -- Epicurean Vegan

Place the portobellos upside down in a large baking dish. Sprinkle some Daiya cheese on the bottom and fill each mushroom cap evenly with the rice mixture, piling it high.

Stuffed Portobellos and Steamed Bok Choy -- Epicurean Vegan

Pour a little water into the bottom of the pan. This will help steam the mushroom caps. Bake for about 15 minutes, then top with a little Daiya cheese and bake another couple of minutes.

While these are baking, I got started on the bok choy.

Stuffed Portobellos and Steamed Bok Choy -- Epicurean Vegan

I think this veggie is so underrated. Low in calories, this lightly sweet and crispy veggie is loaded with vitamins C and A as well as calcium. I cut up some mushrooms and together, steamed the veggies with some (soy-free) Earth Balance for about 7-9 minutes.

Stuffed Portobellos and Steamed Bok Choy -- Epicurean Vegan

Enjoy!

Comments

  1. says

    We switched soy products to almond because the sixth grader is a girl and estrogen is already running rampant. Btw she loves your son’s vegan pancakes! Just got back from the farmer’s market and we have plenty of portobellos and I just happened to grab some bok choy. Hope the elimination of wheat and soy helps alleviate your endometriosis symptoms. I look forward to your posts!

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