Hearty stuffed portobellos

Turkey may be the centerpiece of the classic Thanksgiving spread, but historians aren’t absolutely sure it was there for the OG. In fact, depending on who you ask, oysters might have been a primary protein on that table: Scholars have at least documented them on the menu as far back as 1825. Eventually, oysters found their way into Thanksgivings all over in the form of stuffing (or dressing, if you’re on that side of the debate). That’s about all the excuse I needed to tap them as a means to make stuffing the main event—as if it isn’t already. Not only are the briny bivalves one of the most sustainable proteins out there, they’re also high in glutamate (a key umami player), which means they add a super savory boost to these stuffed mushrooms. 

To up the flavor ante, we blitzed up a plant-based Parm substitute out of two pantry staples, cashews and nutritional yeast. The recipe makes more ‘Parm’ than you need, but it lasts several weeks in the fridge so you can have it on hand for sprinkling on pasta, rice, eggs, or whatever you’ve got. The filling gets loaded into juicy portobello caps and broiled to crispy perfection. Flavorwise, it’s a cross between a stuffed mushroom and a crabcake. What’s not to like?

Hearty Stuffed Portobellos

Yield: 4 servings 

Ingredients:

• Plant-based Parmesan:
  • 3/4 cup raw unsalted cashews
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
• Stuffed mushrooms:
  • 4 large portobello mushroom caps (or 8 smaller ones)
  • 2 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 10 ounces freshly shucked or canned oysters, drained and chopped
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup white wine
  • 1/4 cup breadcrumbs
  • 1/3 cup plus 1 tablespoon plant-based Parmesan
  • 1/4 cup parsley, finely chopped, plus more for garnish

Procedure: 

1. Preheat the oven to 400 degrees F.
2. Make the faux Parm. Add cashews, nutritional yeast, garlic powder, and salt to a food processor and pulse until finely ground. Reserve 1/2 cup for the recipe and store the rest in the refrigerator where it will last for several weeks.  
3. Remove the stems from 4 large portobello mushrooms; chop and set aside. Use a spoon to scrape out the gills and discard. Brush the mushrooms all over with 1 tablespoon olive oil and season with 1/2 teaspoon salt. Place the ’shrooms on a rimmed baking sheet stem-side down and roast until they start to soften, about 10 minutes. Remove from the oven, blot any excess liquid with a paper towel, and set aside while you make the filling. 
4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the shallot, garlic, chopped mushroom stems, and 1/4 teaspoon salt and sauté until translucent, 3 to 4 minutes. Add the chopped oysters, thyme, and cayenne and saute 2 to 3 more minutes. Add the white wine and cook, scraping up any bits that may have stuck to the bottom of the pan, until evaporated. Remove from the heat and transfer oyster mixture to a small bowl. Stir in the breadcrumbs, 1/3 cup faux Parm, and parsley and mix to combine. 
5. Stuff the mushroom caps evenly with the filling and sprinkle with 1 tablespoon of your plant-based parm. Return to the oven and bake for 12 minutes more until the filling starts to turn golden brown. Broil for 1 minute to crisp up the top.
6. Sprinkle with parsley and serve warm. 

Notes and Substitutions:

• If using fresh oysters, save the oyster “liquor” and add to the skillet with the wine. 
• If you have any extra filling, it makes a delicious topping for crackers while you wait for your mushrooms to cook.