Sleepy Sunday - Stuffed Mushrooms

The second Sleepy Sunday of Vegan Mofo and today's recipe is stuffed mushrooms. I haven't picked any beans today, this last week has seen a lot of harvesting. The beans still have lots of flowers in waiting but I figured I'd give the little beauties a day of from harvesting. They've worked hard over the last week or so.

I raided my store cupboards to see what I had lying in wait and I unearthed a tin of adzuki beans, which if I'm honest has been lurking in the back of the cupboard for some time.

First I did a little taste experimenting to see what other flavours worked well with the adzuki beans. I tried maple syrup, agave nectar, black pepper, nutritional yeast, white miso, garlic puree and houmous. My favourite flavour combination without a shadow of doubt was the white miso. 

 I also liked the nutritional yeast so the next taste experiment was to mash 4 beans with a little white miso and nutritional yeast and it worked really well. A sprinkling of black pepper finished it off nicely.

I already knew what worked well with mushrooms and so I set to with a make up as you go along recipe, where you just follow your heart.

Ingredients
4 Portobello mushrooms
50g Red onion (home grown, yes they were only little!)
1 Garlic clove
1 Can of Adzuki beans, rinsed
3 Tsp White miso
3 Tbsp Nutritional yeast
2 Tsp dried parsley flakes
30g Wholemeal/seeded bread

Method
Finely dice the onion and mince the garlic. Saute the onion over a low heat until translucent then add the garlic and saute for another 2 minutes, being careful not to burn.

Add the rinsed beans and cook for another 3 minutes until heated through.

Add the white miso and stir through the beans, next add the 2 tablespoons of the nutritional yeast and stir through again until everything is incorporated. Add a good grind of black pepper and mash the mixture with a potato masher. You're not looking for a completely smooth paste you need some texture. Add 1 teaspoon of the parsley and mash again.

To make the crispy top place the bread, remaining nutritional yeast and parsley in a food processor and process until you have fine breadcrumbs. Transfer to a plate.

Peel and take out the stalks of the portobello mushrooms and very thinly take a slither from the top of the mushroom so it stands without wobbling. Stuff with the bean mixture and top with the breadcrumbs, pressing down firmly.


Bake in a moderate oven for 20-30 minutes depending on the size of your mushrooms.

I didn't have 4 Portobello mushrooms so I put half of the bean mixture in the fridge for a quick and easy supper, later in the week.