Vegan Stuffed Mushrooms with coleslaw
Don`t you love the sensation of hot and cold food together?
Freshly baked portobello mushrooms stuffed with a delicious herby coleslaw and then topped with caramelized onions. Add a touch of nutritional yeast to give that little cheesy flavor.
Vegan Stuffed Mushrooms
Coleslaw
What is Coleslaw?
Coleslaw, spelled as COLE SLAW, is a popular side dish in British and American cooking. Coleslaw is often used in picnics, barbecues, and some fast-food restaurants. A variety of cabbage is often used with other salad ingredients such as carrots, onions, peppers, or even fruits such as apples, mango, or pineapple. it is mixed with cream or mayonnaise, a tart dressing made from oil and vinegar. It is a common side dish to pizza in Sweden.
The type of cabbage to use
By combining both red and green cabbage, it will not only look pretty, you get a different texture with each. Kale can be used, but it has a rougher crispier texture that is a little more difficult to chew. Alternatively, you can use fresh spinach leaves.
How to cut your cabbage for your coleslaw
You can prepare all varieties of cabbage in the same way.
- Firstly cut the cabbage into quarters and cut out the core.
- Secondly, give them a good wash to remove any debris and tattered leaves.
- Finally, slice each quarter into shreds. You will need a good sharp knife.
Tips on how to make coleslaw in advance
It is fairly simple to make coleslaw in advance. Start by washing and shredding the cabbage. Secondly, the prepared cabbage can be kept for two days in a tight sealed container in the fridge.
As I use vegan mayonnaise which means it has no egg, the prepared coleslaw can keep in the fridge for 5/6 days even longer. It will just gradually lose its texture and become less crunchy.
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The Recipe Card
Vegan Stuffed Mushrooms with coleslaw
Equipment
Ingredients
- 6 large or 10 medium portobello mushrooms
- 1 tablespoon of virgin olive oil EVOO
- 1 large white onion to make the caramelized onion topping
- 1 cup of red cabbage !/4 head of cabbage
- 1 cup of white cabbage 1/4 head of cabbage
- ½ teaspoon of dried rosemary
- A small bunch of fresh parsley
- 3 tablespoons of vegan mayonnaise
- 1 grated carrot
- 1 small red onion
- ½ teaspoon of dried thyme
- A pinch salt and black pepper
- 1 tablespoon of nutritional yeast
Instructions
- Start by washing and drying the mushrooms then paste a thin coat of virgin olive oil with a pasting brush.
- Place them in a preheated oven and bake them for 20 minutes at 180 degrees.
- Meanwhile, chop the white onion into long strips and lightly fry it on low heat until it turns a lovely honey colour. This takes roughly about 12 minutes, there is no need to use oil as onions hold a lot of their juices. When the onion is caramalized, turn off the heat and set the onion aside.
- Let`s prepare the coleslaw with the salad ingredients: Wash and chop all the vegetables (carrot, red onion, red and white cabbage) not too small, then mix in the vegan mayonnaise.
- Add the desired amount of salt and pepper, the dried thyme and rosemary and give it all a good mix-up.
- Once the mushrooms have cooled down, fill them with coleslaw and top them with the caramelized onions.
- Finally, sprinkle over the nutritional yeast and top with a little fresh parsley. Now they are ready to serve!
Notes & Suggestions
Nutrition Profile
The nutritional information is an estimate, calculated automatically per serving, with all values, including calories, based on one serving.
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