2026 Stuffed Vegetables

This is adapted from a recipe that first appeared in the Fall 2024 Forks & Knives Plant Based Magazine, “Stuffing- Stuffed Portobello Mushrooms.” Since we are gluten free, I use Aleias Gluten & Dairy Free Savory Stuffing mix that comes with a savory flavor packet. 

 The original recipe is an entrée-sized portion. By stuffing smaller or larger vegetables, I can adapt the recipe as a side or main dish. My photograph shows colorful stuffed full-size peppers that had been cut into thirds since smaller segments would not be large for stuffing. Adapt vegetable sizes. Be flexible.

 This recipe takes a long time to prepare and after baking, freezes well. Before assembling, I cut up some of the vegetables in a uniform half inch dice, stored in water in the refrigerator, ready for assembly. Try to cut the vegetables to the same size as the bread cube stuffing. Assembly time: about 1 ½ hours before baking, about 30 minutes. Following is the original recipe “Stuffing-Stuffed Portobello Mushrooms” recipe makes 12 stuffed mushrooms featured as the main dish for a vegetarian Thanksgiving feast. 

 Ingredients: 

• 12 4 to 5 oz. portobello mushrooms 
• 3 medium carrots, peeled & cut into ½-inch pieces (1 ½ cups) 
• 2 medium parsnips or ½ of a medium celeriac root, peeled and cut into ½-inch pieces (1 ½ cups) 
• 1½ cups chopped onion 1 15-oz.can no-salt-added chickpeas 
• 5 cloves garlic, minced 
• 3 Tbsp. chopped fresh sage (replaced with the savory seasoning packet from Aleias stuffing mix) 
•  ½ tsp. sea salt 
• 10 oz. dry whole grain Italian bread cubes(a) (about 5 cups ½-inch cubes(b) 
• 2 cups, on hand, per Aleias, recipe calls for 2/3 to 1 cup low sodium-vegetable broth 

 Notes:

(a) use 1-2 cups of GF vegetable broth to moisten the stuffing mix, 

(b) To dry, spread cubes on a large baking sheet; loosely cover and let stand overnight. Or spread cubes in a 15x10-inch baking pan. Bake in a 300°F oven 10 to 15 minutes or until dry, stirring every 5 minutes. Cubes will continue to crisp as they cool. 

 Steps: 

1. Preheat oven to 400°F. Line two 15x10-inch with parchment paper. Removestems and scrape gills from mushroom caps: reserve stems. Place mushroom caps, stem sides down, in prepared pans. Bake mushrooms, uncovered, 15 to 20 minutes or until just tender. 

2. In a large skillet, combine carrots, parsnips and 1 cup water. Bring to boil; reduce heat. Simmer, uncovered 8 to 10 minutes or until just tender, adding more water if skillet gets dry. Drain, if necessary. 

3. Meanwhile, drain chickpeas. In a large bowl coarsely mash chickpeas. Stir in cooked carrots and parsnips. 

4. Chop reserved mushroom stems. Add onion and chopped mushroom stems to the skillet; cook 5 minutes or until mushroom stems are just tender, stirring occasionally and adding water, 1 Tb at a time, as needed, to prevent sticking. Stir in garlic, savory seasoning packet and salt until well combined. Add to chickpea mixture. Stir in bread cubes. Toss with 2/3 cup broth, adding more broth, as needed, to moisten bread cubes. 

5. Carefully turn baked mushroom caps stems sides up. Spoon stuffing evenly over mushrooms, gently pressing stuffing so it holds together on the mushrooms. 

6. Bake, uncovered, 20 to 25 minutes or until stuffing is heated through and lightly browned.The stuffed pepper segments baked at 350°F for 30 minutes and 10 minutes at 400°F to brown