Stuffed Portobello Melts

Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.

Produce On Parade - Stuffed Portobello Mushrooms - Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.

Todd and I love portobello mushrooms though I don't often serve them myself. We really enjoyed them grilled as 'steaks' at an upscale restaurant in downtown Cleveland (they were absolutely amazing). However, they really were a standout dish when we had them stuffed with a delicious bread filling at a charming little eatery in Hawaii. I knew I just had to try to recreate them. About a year ago, I made my own stuffed portobello mushroom caps a couple times but they were really underwhelming. I decided to take a break on trying to live up to our Hawiian portobello encounter... until now!

Third time's the charm; enter this fantastic fungi fête! This is redemption at it's finest. These portobello melts are comforting and gooey with melty cheese and savory bread crumbs, meaty mushrooms and sausage, and just the right balance of seasonings. I love how quick they come together and are so simple even our little Oliver was able to help out! These are definitely going to be on regular rotation in our house. I hope you love them as much as we do!

Produce On Parade - Stuffed Portobello Mushrooms - Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.

Stuffed Portobello Melts

Recipe by Kathleen @ Produce On Parade

Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.

Yield: 4

Ingredients

  • 4 large portobello mushrooms
  • 1 cup vegan breadcrumbs (I use panko)
  • ½ cup shredded vegan cheese
  • 1 Tofurky Kielbasa sausage link, chopped small
  • 3 tbsp white wine (or vegetable broth)
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp vegan Worcestershire sauce
  • 1 tbsp large-flake nutritional yeast
  • ¾ tsp seasoning salt or table salt + extra for sprinkling
  • ½ tsp garlic powder
  • 4 slices of vegan cheese (I like Field Roast Chao)
  • sprinkling of fresh lemon thyme, for garnish (optional)

Cooking Directions

  1. Preheat oven to 450°F. Clean the mushroom caps with a dry towel; remove and discard the stem. Spray a baking sheet with nonstick cooking spray and arrange the portobellos gills side up. Sprinkle each with a dash of salt and roast for 15 minutes.
  2. In a medium bowl, mix together the remaining ingredients except for the slices of cheese and thyme. Spoon and pack the bread crumb filling within the cap of the mushrooms dividing it evenly between the four caps. Top each mushroom with one slice of cheese. Roast for another 10 minutes.
  3. Remove from oven and garnish with lemon thyme. Serve hot.
Produce On Parade - Stuffed Portobello Mushrooms - Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.
Produce On Parade - Stuffed Portobello Mushrooms - Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.

Smoked Gouda and Butternut Pasta

Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals. *If smoked gouda isn’t your thing, any 4 oz of cheese will do.

Produce On Parade - Smoked Gouda and Butternut Pasta - Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals.

Wow, it's been awhile! Summer is always a busy time: visiting with friends, doing work around the house and yard, playing with our wee man, and in general spending as much time as possible outside enjoying our gorgeous summer in Alaska. 

Now that the leaves have started to fall and the air is bitingly crisp, I feel excited to spend more time here on the blog as winter starts to slink in. I couldn't think of a better way to kick off the fall season than with a recipe I've been meaning to share for a long time.

One of my BFFs makes a butternut squash pasta with just those two ingredients and a splash of olive oil... it's to die for! I knew smoked gouda and roasted garlic would really marry beautifully with the sweet squash so I just had to experiment. This recipe will not let you down. Normally I don't cook with oil (due to Todd's rheumatoid arthritis), but don't skimp on the one tablespoon. There's no sauce in this dish, so you really need that little bit of olive oil to coat the squash and pasta. Happy cooking!

Produce On Parade - Smoked Gouda and Butternut Pasta - Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals.
Produce On Parade - Smoked Gouda and Butternut Pasta - Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals.

Smoked Gouda and Butternut Pasta


Smoked Gouda and Butternut Pasta
By

Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals.

Ingredients
  • 1 medium butternut squash, peeled and deseeded and cut into ¾” cubes
  • 1 tbsp olive oil
  • 3 large garlic cloves, left in their peel
  • 12 oz dry spaghetti
  • ½ of one 8 oz. package of Miyoko's Creamery Smoked VeganMozz or vegan cheese of choice, shredded
  • 1-2 tsp Johnny’s Seasoning Salt or regular table salt
  • 2 tsp fresh lemon thyme, for garnish (optional)
Instructions
  1. Preheat oven to 400°F. Add the cubed squash to a large casserole dish and toss with oil. Roast for 45-60 minutes, stirring every 20 minutes until the squash is fork tender. When there’s 20 minutes left, toss in the garlic then bring a large pot of water to boil for the pasta.
  2. Cook the pasta according to package, drain and return to pot. Peel the roasted garlic and smash it into a puree with a spoon in a small bowl. Stir the garlic, cheese, salt, and roasted squash into the pasta.
  3. Serve hot and topped with fresh lemon thyme and fresh cracked black pepper.
Prep time:
Cook time:
Total time:
Yield: 4 servings
Produce On Parade - Smoked Gouda and Butternut Pasta - Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals.
Produce On Parade - Smoked Gouda and Butternut Pasta - Sweet, roasted butternut squash coat this warm and comforting pasta while garlic and smoked gouda add a bit of richness. With so few ingredients, the stars of this dish really shine. Simple and bursting with flavor yet incredibly easy and hands off; great for a weeknight dinner. I love that this pasta is sophisticated enough for a proper dinner with company, but casual enough for a Monday meal after work. It’s one of my very favorite meals.

Healthy Homemade Nacho "Cheese" Sauce

Man do I love me some big, soft, warm jumbo pretzels. You know, the kind you'd get from the concession stand during a local football game? Yes, those. Baked potato? No thanks. Chili fries? I'd really rather not. Hot dog? Yea...I'll definitely pass on that one. But when it comes to those soft pretzels, there's no resisting. Well, last Friday night I commented, "Wouldn't it be great to have some soft pretzels to go along with our movie tonight?" Todd, taking every remote junk food related comment completely seriously...decided that we simply must go to the store to get some of these soft pretzels and that, "Our home movie experience would just not be the same without them." I, shamefully, concurred. So, Captain Vegan Junk Food Man and myself set out to go get us some of those jumbo soft pretzels. However, before we set off to conquer the pretzels, I had the insight to realize that now, as vegans, the jarred nacho cheese sauce that Todd loves so much just wasn't going to happen. Quickly thinking back to the mac and "cheese" recipes I've made, I knew there had to be some kind of vegan "nacho" cheese that I could make. One cannot have a soft pretzel without nacho cheese. It's not right. So, I came up with a recipe and knowing that the cashews needed to soak in water for a couple hours, I put them in the fridge before we left.

We traveled to our version of "Costco", only to discover that they had just closed. Since I had already changed out of my scrubs and into pajamas then back into regular people clothes, we decided that we should just drive the 10 minutes to the regular grocery store rather than abandoning our mission. I knew they had soft pretzels there, but, they weren't the jumbo ones! Oh the travesty! They would just have to do...

Though these pretzels may have been little, they were just as delicious and this vegan nacho cheese sauce was perfect with them! Not to mention, this cheese recipe is fool-proof, it's also absurdly easy and quite quick. It only takes a few minutes to whip up and minimal planning ahead to soak the nuts. If you're in a super time crunch, use boiling water and soak them for 10 minutes but it's really better to do the longer soak if you have the time. Use this sauce anywhere you'd use conventional nacho cheese sauce! Have it over fries, nachos, tacos, pretzels, burritos or just eat it straight. Who says you have to lose weight on a plant-based diet? They obviously don't eat "cheese" sauce made from cashews. Sure, it's definitely better than processed nacho cheese sauce but it probably isn't lower in calories.

Produce On Parade - Healthy Homemade Nacho "Cheese" Sauce

This is an easy, quick and downright tasty sauce. Nacho cheese sauce doesn't have to be unhealthy. It can be nutritious and delicious!

Healthy Homemade Nacho "Cheese" Sauce

Inspired by Enjolinfam

Makes a little over 1 cup

  • 1/2 cup + 2 Tbsp. water
  • 1/2 cup raw cashews, soaked for 2 hours
  • 1-2 Tbsp. lemon juice (half of one small lemon)
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 3/4 tsp. salt
  • 1/2 tsp. turmeric
  • 1/2 cup nutritional yeast
  • extra water as needed

First, soak the cashews in a generous amount of cold water, ensuring that they are completely submerged. Cover them and place in the fridge for at least 2 hours to soak.

Once the cashews are done soaking, drain them and then add 'em to a blender with all of the remaining ingredients. Add in the 1/2 cup + 2 Tbsp. of water. Do not use the soaking water. Blend on high until creamy and completely smooth.

Produce On Parade - Healthy Homemade Nacho "Cheese" Sauce

In a small saucepan, add the cheese sauce and stir on low for about 5 to 10 minutes or until the sauce thickens to the desired consistency.

Produce On Parade - Healthy Homemade Nacho "Cheese" Sauce

If you allow it, it will really thicken up! If it's gotten too thick, just add in a little extra water as needed. Serve it over anything and everything you want!

Produce On Parade - Healthy Homemade Nacho "Cheese" Sauce

Healthy Homemade Nacho "Cheese" Sauce
Recipe Type: Snacks
Author: Katie - Produce On Parade
Serves: 4
An easy, quick and downright tasty homemade nacho "cheese" sauce. Who says cheese sauce has to be unhealthy? It can be nutritious and delicious!
Ingredients
  • 1/2 cup + 2 Tbsp. water
  • 1/2 cup raw cashews, soaked for 2 hours
  • 1-2 Tbsp. lemon juice (half of one small lemon)
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 3/4 tsp. salt
  • 1/2 tsp. turmeric
  • 1/2 cup nutritional yeast
  • extra water as needed
Instructions
  1. First, soak the cashews in a generous amount of water. Ensure they are completely submerged. Cover and place in fridge for at least 2 hours.
  2. Once done soaking, add them to a blender with all of the remaining ingredients including the water. Blend on high until creamy and completely smooth.
  3. In a small saucepan add the sauce and stir on low for about 5 to 10 minutes or until the sauce thickens to the desired consistency.
  4. If you allow it, it will really thicken up! If you got it too thick just add in a little extra water as needed.
  5. Serve it over anything and everything you want!