Portobello Wraps

After the delicious portobello wrap I had at Ouray Brewery last weekend, I decided to make my own. I had purchased some Vegenaise Chipotle Spread a couple of weeks back and figured it was high time to try it out.

This certainly has a zip to it, so go easy if you’re not keen on really spicy food. However, I did use chipotle olive oil and cumin in this meal, so that could have added some heat as well. Overall, an excellent spread or dipping sauce, plus dinner was ready in about 15 minutes.


3 large portobellos, washed, stems removed, and cut into slices

1/4 of a medium head of red/purple cabbage, sliced into strips

1/2 of a large red onion, cut into strips

Olive oil

1/4 to 1/2 tsp cumin

Salt and pepper, to taste

4 spinach tortilla wraps

Romaine leaves

Tomato slices

Vegenaise Chipotle Spread

Optional: Black olives, sliced


In a large skillet, heat the olive oil. Add the red onion and cabbage and cook over medium heat for 5-7 minutes, or until they begin to soften.

Add the portobello mushrooms and cook another 5 minutes, or until they begin to soften. Add the cumin, salt, and pepper.

Layer some Vegenaise onto the tortilla, then one large romaine leaf. Scoop some mushroom filling on next, then top with a few tomato slices (and black olives, if using). Roll up tightly and cut diagonally in the middle. Enjoy!

Creamy Mushroom Fettuccine

“To err is human.” I found myself quoting Alexander Pope as I made this dish from Big Vegan. Apparently, I wasn’t very good about reading the ingredient list, or directions when I decided on making this dish this week. I didn’t realize that it calls for dried mushrooms. Didn’t pick those up. It called for fresh parsley. Didn’t get that. It called for a cast iron pan. Still haven’t bought one. But that’s OK! I improvised and this turned out to be an amazing dish, mostly because I did not screw up the sauce. It’s a fantastic sauce that I will be making again and again. It’s full of flavor and isn’t too thick or too thin, and is so easy to make. The Husband called it a vegan stroganoff. The recipe also calls for seitan, but I’m not a fan, so I left it out. Below is my ad libbed version that I promise won’t disappoint! In fact, I got nixed out of the leftovers, but thankfully, there was some sauce left so I made some rice and had a satisfying lunch.


3 Tbs rice flour

1 Tbs olive oil

2 C shiitake mushrooms, thinly sliced

2 cloves garlic, minced

1-1/2 C almond milk

1/4 C white cooking wine

1 Tbs tomato paste

1 Tbs nutritional yeast

1 Tbs white miso

1 pinch nutmeg

1 pinch cayenne

1 pinch turmeric

6 green onions, thinly sliced

1/2 tsp salt

8 oz portobello caps (3 of them), thinly sliced

16 oz dried fettuccine

1/4 C toasted walnuts, chopped


Cook the pasta according to package instructions. Meanwhile, heat the olive oil and garlic in a large skillet. Add the shiitakes, green onion, portobellos, and cook until browned. Sprinkle with the flour and stir to combine.

Whisk together the almond milk, wine, miso, tomato paste, yeast flakes, nutmeg, cayenne, and turmeric. Reduce the heat on the mushrooms to low and slowly add the sauce, little by little, stirring as you go to keep it from burning. Season with the salt. It won’t be a real thick sauce; you just want it heated through.

Drain the pasta and serve it with a ladle or two of sauce on top along with the toasted walnuts. You can also mix the sauce with the pasta, but I like to usually keep them separate. Enjoy!

Cabbage and Portobello Tacos

Sorry for the absence! I’m back and ready to cook! These veggie tacos were certainly well-received last night by the family. Maybe it’s because I haven’t had much time to cook for them lately, but whatever the reason, they made this vegan trio happy.


2 tsp garlic, minced

1 Tbs olive oil

3 large portobello caps, sliced

1 medium onion, sliced

2 medium zucchinis, cut into matchsticks

3 C red/purple cabbage, sliced into wide strips

Corn taco shells

Seasonings: (mild)

1 Tbs chili powder

2 tsp onion powder

1 tsp cumin

1 tsp paprika

1 tsp garlic powder

1 tsp oregano

1 tsp sugar

1/2 tsp salt

The rest (optional): fresh cilantro, sliced green onion, salsa, or avocado slices


Heat the garlic and olive oil over medium-high heat in a large skillet. Add the onions, zucchini, and cabbage; cook 10-12 minutes, or until they begin to soften and brown. Combine the seasoning ingredients and add to the pan along with the portobellos.

Thoroughly combine everything. Reduce heat to medium-low and cook the mushrooms until they soften and reduce in size, 7-9 minutes. You may want to cover the pan and let them cook.

Serve in warmed corn taco shells and top with any of the optional ingredients. This is a fabulous (and quick) gluten & soy-free meal! Enjoy!

Stuffed Portobellos and Steamed Bok Choy

Portobellos 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!


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


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.

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

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.

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.

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.


Portobellos with Tomatoes and Truffle Cheeze Sauce

We got some beautiful portobellos and tomatoes from Green Buffalo Food Co. and this came together so fast. The truffle cheeze sauce is amazing! I could have eaten it with a spoon—it is rich, creamy and perfect for veggies, pasta, or by the spoonful!


1/2 Tbs olive oil

2 Portobello mushrooms, stem and gills removed

2-4 large basil leaves (I used spinach, but I think I’d prefer basil for more flavor)

4 tomato slices


1/3 C almond milk

1/2 C Daiya mozzarella

1/8 tsp (or less) white truffle oil


Heat the olive oil in a large skillet. Place portobellos, face down, in the pan and lightly saute for about 2 minutes. Turn over and saute the other side. Add the basil leaves and 2 tomato slices per mushroom. Reduce heat to low and cover.

To prepare the sauce, bring the almond milk just to a boil, reduce heat to medium and whisk in the cheeze and truffle oil. Whisk until smooth—it’ll only take a couple of minutes.

Serve the portobellos with sauce drizzled on top and enjoy!

Wild Rice-Stuffed Portobellos

Vegan MoFo, Day 24

I have been dying to make these for a while now. They did not disappoint. I used about 2 cups of cooked wild rice for five mushrooms, but the recipe makes enough for six. Also, I recommend using vegetable broth when making the rice—keep in mind, the rice will take about 45 minutes to cook. Typically, I steam or slightly saute the mushroom caps before stuffing them, but this time I decided not to—and I’m glad. They came out perfect; not soggy or too soft. When looking for portobellos for this dish, try to pick out ones that are very bowl-shaped. They’ll flatten a little as they bake, so the curvier, the better. (I like that, curves are good)!


6 portobello mushrooms, stemmed and de-gilled

2 C wild rice, cooked

1 red bell pepper, diced small

3 large green onion, diced

1/2 a can of artichoke hearts, diced small

1 Tbs Earth Balance

2 tsp garlic, minced

1 C vegan mozzarella, shredded

1 Tbs fresh rosemary, chopped

Salt and pepper, to taste


Preheat oven to 350 and line a baking sheet with foil; set aside. In a large skillet, heat the margarine and garlic until hot. Add bell pepper, green onions, and artichokes. Saute 3-5 minutes and add rosemary, salt and pepper.

Saute another 5-7 minutes and transfer to a bowl. Add the cooked rice to the bowl and combine the two mixtures.

Place the portobello caps on the baking sheet—upside down. Sprinkle some vegan mozzarella inside the caps, then spoon the rice mixture into each cap evenly.You can season with some more salt and pepper, if you’d like.

Top with remaining cheese and bake, uncovered, for 10-12 minutes. Enjoy!


Spinach and Pesto Lasagna

Oh, man. Have you ever made it to vegan food nirvana? Well, this lasagna will take you there. Of course, you’ll have to come back, but you can always go back for seconds. It looked so good as I assembled it, I wanted to eat it right then and there. I used my previous pesto recipe as well as my “ricotta” cheese recipe that I use for the stuffed shells and vegetable lasagna. To make things easier, I made those earlier in the day. I also decided to use regular lasagna noodles instead of the no-boil variety, and I was a little weary, but not only were they easy to use, we preferred them over the no-boil ones.  I just cooked them very al dente since they will continue to cook later in the oven.



3 Tbs Earth Balance Margarine

2 shallots, minced

1/4 C all purpose flour

2-1/2 C almond milk

1/2 C white wine

1/4 tsp salt

2 Tbs vegan Parmesan cheese

2 portobellos, diced

“Ricotta Cheese”:

1-14oz pkg extra firm tofu, drained and pressed

1/3 C nutritional yeast

1 C fresh basil leaves

1 tsp garlic powder

1 tsp salt

1/4 tsp black pepper

2 Tbs lemon juice

1/2 to 3/4 C vegan mozzarella, shredded


2-1/2 C fresh basil leaves

1/2 C parsley

1 C pine nuts

4 cloves garlic, minced

1/4 tsp salt

1/8 tsp black pepper

1/8 C lemon juice

1/3 C olive oil

3 Tbs vegan Parmesan cheese

The rest:

2-1/2 C vegan mozzarella, shredded

4-5 C baby spinach

12 lasagna noodles


I recommend making the “ricotta” mixture and pesto earlier. To make pesto, combine the basil leaves, parsley, garlic, salt, pepper, lemon juice, and olive oil in a food processor. Process until smooth. Add the pine nuts and Parmesan cheese and process until well combine and smooth. Store in an airtight container in the refrigerator. To make the tofu mixture, combine all ingredients except the mozzarella cheese in a food processor. Process until smooth and then transfer to a bowl. Stir in the cheese and again, store in an airtight container in the fridge.

Preheat oven to 350.

Boil the noodles until al dente–don’t have to cook them like regular pasta. While these are boiling, start the sauce: In a large saucepan, melt the margarine over medium to high heat. Add the shallots and saute for a couple of minutes. Whisk in the flour and white wine. Add the almond milk and lower heat; cook until it begins to thicken, stirring often. Add salt, portobellos, and Parmesan cheese.

Spread a ladle full of sauce on the bottom of a 9×13″ baking dish.  Make sure you rinse the noodles with water to keep them separated—you may have to do this a few times throughout the process. Layer 3 noodles on the bottom of the pan, on top of the sauce. Next, add about 2-3 tablespoons of the tofu mixture onto each noodle. Do the same with the pesto. Then add a later of spinach, then sprinkle on some cheese.

Top with 3 more noodles and then another 1-2 ladles of sauce on top. Repeat layers 2 more times and then top with remaining 3 noodles, the rest of the sauce, and the cheese.

Cover with foil and bake for 40-45 minutes. For the last 5-7 minutes of baking, you can remove the foil and continue baking in order to melt the cheese on top. Let sit a couple of minutes before slicing up. Next stop: vegan food nirvana.


Portobello Burgers

This is my kind of burger! They took no time at all to prepare—you can saute or grill the portobellos and use your favorite toppings. I went with Hawaiian-style.


4 portobello mushrooms, cleaned and patted dry

1 avocado, smashed

4 Tbs Tofutti cream cheese

4 pineapple rings

4 burger buns

Olive oil

Salt and pepper, to taste


Coat portobellos with oil and salt and pepper. Saute in olive oil for 5-7 minutes on each side over medium heat.

Spread 1 tablespoon of cream cheese on one bun and about a 1 tablespoon of avocado on the other. Top bottom bun with a portobello and then a pineapple ring. It’s that easy! Enjoy!

Portobello Tacos with Salsa Verde

This recipe from Vegetarian Times serves 6–easily. The salsa verde–at least 10! It makes a lot of sauce, so next time I’ll probably halve the recipe for that. I also found the sauce a bit bland, so I added a bit more salt. The original recipe is for grilled portobellos, but I decided to saute them. These were very yummy and the marinade was simple and delicious.



1/3 C canola oil

3 Tbs balsamic vinegar

1 tsp black pepper


6 large portobello mushroom caps

6-6″ soft corn tortillas (can easily get 12 tacos from this recipe–and I think I prefer flour tortillas)

2 avocados, sliced

2 C chopped tomatoes

3 C shredded cabbage

Vegan sour cream

Salsa Verde:

4 tomatillos, chopped (or 1 C canned)

1 large green bell pepper or poblano chili, roughly chopped (I used the bell pepper–may have been why I found it bland)

1 large bunch fresh cilantro, leaves only

1 medium onion, chopped

3 cloves garlic, minced

3 Tbs agave nectar

1-1/4 C canola oil

1 tsp black pepper

1/2 tsp salt


If using the grill, preheat grill for high heat.

To make marinade: Combine all ingredients in a small bowl.

To make tacos: Brush mushroom caps with marinade. Grill mushrooms 3-5 minutes per side. Cool until easy to handle, then slice into strips. (I actually poured the marinade in a zip lock bag and added the mushrooms, letting them marinate for about an hour. Then I sliced them and sauteed them in a large skillet for about 5 minutes).

To make salsa verde: Puree all ingredients in a food processor 1 minute or until smooth. Pour salsa over mushroom strips and let stand 10-15 minutes. (I just scooped a couple of tablespoons of the salsa into the taco).  Lightly warm tortillas 15 seconds per side in a skillet or in grill.

Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each with sour cream, if using. Enjoy!

Vegetable Lasagna

This lasagna is delicious, simple and healthy! I used the same tofu mixture recipe as the Stuffed Shells and it was perfect for this meal. I used the no-boil lasagna noodles since they’re such a time saver–just make sure that every inch gets covered with sauce, otherwise, any bare spots won’t cook and will be crunchy.


2 Tbs olive oil

12 no-boil lasagna noodles

2-1/2 C zucchini, sliced thin

2-1/2 C portobello mushrooms, sliced

2/3 C onion, chopped

1 14-oz pgk. extra-firm tofu, drained and pressed

1 jar marinara sauce, divided into thirds (I like Newman’s Own)

1/4-1/3 C nutritional yeast

1 C fresh basil, chopped

1 tsp garlic powder

1 tsp salt

1/4 tsp ground black pepper

2 Tbs lemon juice

8-oz vegan mozzarella, shredded


Preheat oven to 375.

To make tofu mixture: Add tofu, basil, garlic powder, salt, pepper, nutritional yeast, and lemon juice to a food processor and process well until the mixture resembles ricotta cheese. Stir in 1 cup of the mozzarella cheese.

In a large skillet over medium-high heat, saute the onions, zucchini and mushrooms in the olive oil for about 5-8 minutes, just enough to soften them.

In a 15″ baking pan, line the bottom with 4 of the lasagna noodles. Top with half of the tofu mixture, half of vegetables, sprinkle with a layer of cheese and then 1/3 of the sauce.

Top with another 4 noodles, the other half of the tofu mixture and other half of veggies. Add another thin layer of cheese and 1/3 of the sauce. Top with remaining 4 noodles, rest of sauce and rest of cheese.

Bake uncovered for 30-35 minutes. Let cool 5 minutes before cutting. Enjoy!

Potato-and-Artichoke-Stuffed Portobello Mushrooms

Oh man…these are a mashed potato-lover’s dream. And portobellos?! Forget about it…I’m sold.


1 lb Yukon Gold potatoes, peeled and cut into 1/2″ dice (about 4 small potatoes)

1 Tbs vegan margarine, like Earth Balance

2 Tbs nutritional yeast

Salt and ground black pepper

1-1/2 C canned or cooked frozen artichoke hearts, finely diced (I used canned)

2 Tbs olive oil

1/2 C minced onion

3 garlic cloves, minced

1 tsp fresh minced thyme or 1/2 tsp dried

4 large Portobello mushroom caps, lightly rinsed, patted dry, gills removed

1/2 tsp sweet paprika


Steam the potatoes until tender, about 15 mins. Transfer the steamed potatoes to a large bowl. Add the margarine, nutritional yeast, and salt and pepper to taste. Mash well, then add the artichokes. Stir to combine.

Preheat oven to 375. Lightly oil a 9×13″ baking pan and set aside. In a small saucepan, heat 1 Tbs of oil over medium heat (I did this while the potatoes were steaming). Add the onion, cover, and cook until softened, about 5 mins. Add the garlic and cook, uncovered, 1 min longer. Add the thyme and salt and pepper to taste. Cook for 5 mins to blend the flavors. Stir the onion mixture into the potatoes and mix until well blended.

Carefully spoon the stuffing mixture into the mushroom caps, packing them tightly and smoothing the tops. Transfer the stuffed mushrooms to the prepared baking pan and drizzle with the remaining Tbs of olive oil. Sprinkle with paprika, cover tightly with foil, and bake until the mushrooms have softened and the stuffing is hot, about 20 mins. Uncover and cook until the stuffing is lightly browned, about 10 mins longer. Serve immediately and enjoy!

Recipe source: 1000 Vegan Recipes

Grilled Portobellos with Rosemary-Roasted Vegetables

The great thing about portobello mushrooms (besides their great flavor) is that they’re so versatile and can be grilled, baked, sauteed–you name it. I added balsamic vinegar and burgundy wine to this recipe, but you can certainly leave them out–I just find that both of those go beautifully with mushrooms.


1 large red onion, chopped
1 large yellow bell pepper, seeded and chopped
1 medium zucchini, chopped (a little more would have been good)
1/3 C olive oil (I used a 1/4 cup + 1-2 Tbs)
2 Tbs coarsely chopped fresh rosemary or other herb leaves (I would increased this to at least 3 Tbs)
Salt and pepper, ground
1 large tomato, chopped
4 large portobello mushrooms, stems removed
1/4C balsamic vinegar (optional)
1/8-1/4C Burgundy wine (optional)


Preheat oven to 425 and heat your grill (if using).  In a large bowl, combine the onion, bell pepper, zucchini, 1/4 C of olive oil, the rosemary and salt and pepper to taste. (I added the balsamic vinegar here).Toss to coat the veggies with oil, then spread them in a single layer in a rimmed baking sheet. Roast until tender and lightly browned, about 25 mins. (18-20 mins was perfect). Reduce oven temperature to 275. Add the tomatoes to the roasted vegetables, stirring to combine and return to the oven to keep warm. (I just turned the oven off and it stayed plenty warm in the oven for the tomatoes). Brush the mushrooms with the remaining olive oil and grill until tender and lightly charred on the outside, about 5 mins per side. (At this point, seeing as it’s in the single digits here in Colorado, I decided not to brave the snow-piled deck to do some bakyard grilling. I opted to lightly saute the ‘shrooms in the Burgundy wine). To serve, arrange the portobello caps gill side down and top with the roasted veggies. (I served them gill side up and filled them with the veggies). They were delicious! I’m sure grilling would add a whole new flavor, so that it why I chose the wine to give it a bit more jazz.I served these with the Tarragon Pasta Salad and together, they make a great meal, especially for the coming spring and summer. But beware, if you’re not used to eating that amount of veggies in one sitting (namely, my husband) don’t go to a 2 1/2 hour movie afterwards…poor guy. Luckily, veggie gas tends to be less offensive. Otherwise, eat up and enjoy!

Recipe source: Vegan Planet