Tuscan Stuffed Portobella Mushroom Steaks with Cheesy Sauce

Mushroom [ˈməSHˌro͞om, ˈməSHˌro͝om] NOUN a fungal growth that typically takes the form of a domed cap on a stalk, with gills on the underside of the cap

I don’t know about you, but I think that definition sounds pretty really doggone disgusting. I mean, think about it. Eating a fungal growth with gills. For years I found mushrooms, portobella in particular, hands down repulsive. But when my son still lived at home and took a liking to cooking, he introduced me to the wonders of this funky toadstool fungus.

Mushrooms aren’t exactly bursting with color, or flavor for that matter, but they are packed with vitamins, minerals and protein. They are also rich in selenium which is a very powerful antioxidant. There has been much research on selenium and its cancer prevention properties as well as protection against cognitive decline and neurodegenerative diseases (Alzheimer’s and Parkinson’s disease, ALS, and multiple sclerosis). Selenium protects cells against oxidative stress damage. Increased oxidative stress is a prominent feature in these diseases.

Portobello mushroom caps are juicy, meaty and a lot of fun to stuff. I love exercising culinary creativity to conjure up different ways to stuff them. The sky is really the limit! Prepare the fungus mushrooms by washing them thoroughly to get rid of the gritty dirt. I use a vegetable brush but you can also just use a paper towel. DO NOT submerge the mushrooms in water because this will make them soggy. Remove the stems (if there are any) and save for mushroom stock. I buy mine without the stems (they will weigh less so will be cheaper). In order to make more room for the stuffing I first remove the gills on the underside of the cap by scooping them out with a spoon. You can also save the gills for stock if you’d like.

Ingredients (stuffing)

• 2 portobella mushrooms
• 1/2 red bell pepper cut in small pieces
• 1/2 yellow bell pepper cut in small pieces
• 1/2 poblano pepper cut in small pieces
• 1 scallion cut in small pieces
• 1 cup chickpeas
• 1/3 cup moderately chopped walnuts
• 1 tbsp. tomato paste
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. black pepper
• 1/2 tsp. cumin
• 1/2 tsp. chili powder

Ingredients (sauce)

• 3/4 cup unsweetened almond milk
• 3 tbsp. nutritional yeast
• 1 tbsp. corn starch
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• Pinch of paprika

Directions

1. Using a fork smash the chickpeas and set them aside.
2. Saute the peppers, scallions and spices using a small amount of water for about 3 minutes.
3. Stir in the mashed chickpeas, tomato paste and walnuts.
4. Fill the mushrooms with the stuffing.
5. Place in a baking dish covered with a silicone cooking pad or parchment paper.
6. Bake in a 350 degree oven for 15 minutes.
7. While the mushrooms are baking prepare the cheese sauce. Put all the ingredients in a saucepan, cook over medium heat while stirring constantly until nice and thick.