vegan - Thick 'n' Juicy Pesto Portabellas

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* Exported from MasterCook *

 

Thick 'n' Juicy Pesto Portabellas

 

Recipe By :Dreena Burton

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 large portabella mushrooms -- (2 to 3) (about 1 1/4 lbs total)

1/2 teaspoon olive oil

couple pinches sea salt

couple pinches fresh ground black pepper

1 cup spinach -- packed

1 jar marinated artichoke hearts -- drained and patted dry

1/2 cup Best-o Pesto Sauce

2 tablespoons Nayonnaise (or other creamy, not too tangy

vegan mayonnaise)

1/4 cup good quality breadcrumbs

1/2 cup good quality breadcrumbs

1/2 tablespoon soy/rice parmesan -- (for finishing)

 

Sidebar:

These delicious stuffed mushrooms can be served as an entree or side dish, or

can be cut into smaller pieces for a wonderful appetizer for 6-8 people.

 

Preheat oven to 400F. With a damp cloth or paper towel, clean mushroom caps.

Remove stems and with the tip of a large spoon, scrape gills out from the

underside. Rub outside of caps with olive oil, season with sea salt and black

pepper, and place with oiled side down on a baking sheet. To make filling,

roughly chop spinach and artichokes, and combine in a bowl with pesto,

Nayonnaise and the 1/4 cup of breadcrumbs. Fill caps with the mixture to

heaping. Combine remaining 1/2 cup breadcrumbs with soy parmesan and sprinkle

evenly over filling. Season with black pepper. Bake for 12-14 minutes, until

topping starts to brown. Serves 2-3 as an entree. (see sidebar)

 

For 3 servings, per serving: Calories: 312, Total Fat: 11.2 g (Sat. Fat: 1.4 g);

Cholesterol: 0 mg; Carbohydrate: 39.3 g; Fiber: 5.9 g; Protein: 13.4 g.

 

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

 

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Per Serving (excluding unknown items): 63 Calories; 5g Fat (72.9% calories from

fat); 2g Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 117mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Best-o Pesto Sauce

 

Recipe By :Dreena Burton

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup soft or medium totu -- patted dry

1 tablespoon fresh lemon juice

2 whole bulbs roasted garlic

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

3/4 cup fresh parsley -- packed

2 tablespoons soy/rice parmesan -- (2 to 3)

4 cups fresh basil -- packed

3 tablespoons toasted pecans, pine nuts, or walnuts -- optional

2 tablespoons olive oil -- (or more, to taste, see sidebar)

 

Sidebars:

Pesto is typically made with a lot of oil, nuts, and parmesan, so it can be

quite high in fat. I love a generous amount of pesto with my pasta, so I came

up with this version that is reduced in fat, but not in flavor!

 

Adding more olive oil will certainly enrich the flavors and texture. Keep in

mind, though, that this will also increase the fat content. For extra " zing, "

add an additional fresh garlic clove, chopped.

 

Try this pesto as a base for pizzas, a topping on baked potatoes, a sandwich

spread, or tossed with steamed veggies or cold vegetable salads.

 

For the pasta sauces, I have not included the amount of dry or fresh pasta, as I

like to serve more sauce with my pasta servings than average. In general,

however these sauces will coat enough pasta to serve 3-4 people, sometimes more,

so I pound of dry pasta is a good amount to cook for most recipes. These sauces

can also be used to top rice or other grains.

Squeeze roasted garlic cloves out of bulbs. In a food processor, puree tofu with

lemon juice, roasted garlic, sea salt, and black pepper. Add parsley and

parmesan and puree. Add basil, optional nuts, and olive oil last, and blend

until nicely pureed, scraping down the bowl sides a couple of times (do not

blend too long or the basil will bruise a lot). Season with additional sea salt

and black pepper if desired. Serve tossed with pasta or rice.

 

Store leftover pesto in a container with a tight-fitting lid for up to 3-4 days.

Once stored, the top layer will discolor, but this can either be scraped off

lightly, or mixed in again. Makes roughly 2 cups.

 

For 4 servings (roughly 1/2 cup), (not including pasta): Calories: 194; Total

Fat: 13.2 g (Sat. Fat: 1.5 g); Cholesterol: 0 mg; Carbohydrate: 11.6 g; Fiber: 3

g; Protein: 7.5 g.

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 76 Calories; 7g Fat (78.7% calories from

fat); 1g Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 126mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0