gf stuffed portabello mushrooms

[happy1nluv]

I have a challenge... I need something I can eat while everyone else gobbles up typical thanksgiving fare.. and I think I want to go with a stuffed portabello mushroom. My favorite part of Thanksgiving (besides dessert) has ALWAYS been the stuffing.. here's the problem... I am gluten free, dairy free, soy free, egg free and maybe corn free (I am testing ds with corn right now - we're on day 1 of 4 to see if he reacts). So... anyone have a good approximation of real (wheat bread) stuffing to share? Or some other ideas of what to stuff a portabella with?

I have a good mushroom stuffing that is mostly good - but it uses a lot of breadcrumbs and I don't know what to add that would have the same texture...(onions, celery,mushrooms, salt, pepper, italian seasoning, cashew cream, breadcrumbs)

thanks!

[Ruthla]

To replace bread crumbs in a recipe, you have a few options. You could bake your own bread with suitable ingredients and then dry it and crumble it up (IMO, this is a great use for "failed" GF bread recipes.) Or you can use rice bran, uncooked cream of rice cereal, or quinoa flakes.

For general "stuffing recipes" (GF but not vegetarian) I've simply substituted cooked rice for the "bread" or "stuffing mix" and then used that to stuff the <food item I can't mention on the vegetarian board.> But I'm not sure how well that would hold up inside a mushroom. It works fine if you add a lot of broth and cook it in a pan in the oven.

Pumpkin and apple pies are easy to make GF- substitute a rice flour/coconut oil crust for the wheat crust. Pumpkin pie is also tasty without a crust at all (although I rename that "pumpkin kugel"). Other good "side dishes" that everybody can enjoy are whole baked potatoes, squash, and/or sweet potatoes (others can add butter or garbage margarine to theirs, you have yours plain or with a safe oil drizzled on top) and a tossed salad (with no dressing on the salad itself- but a variety of bottled dressings plus oil and vinegar on the table.) Homemade cranberry sauce (made without corn syrup) is also a safe choice- and even the canned stuff would be OK if it turns out corn isn't a problem for you (or buy the organic canned berry sauce made with real sugar.)

[somegirl99]

How about cornbread stuffing?

[mumkimum]

This lentil loaf recipe may not be completely gf/other allergen-free for you but could be really easily modified, is VERY good and tastes a LOT like a traditional stuffing (with the celery and sage). It's more of a casserole thing and doesn't bind like a real loaf, so subbing tofu out really wouldn't be a problem (I'd still try to find something else that might make it creamy or do some binding there).

Something with quinoa or wild rice might be good too. I often never get stuffing (cause we tend to celebrate with non-vegetarians and they always use meat broths and put it in the turkey) and there are a few wild rice dishes I've made that have similar flavors (and this lentil loaf) that I'll make so I have something similar to stuffing.

[PaisleyStar]

I love mushrooms stuffed with a sauteed mixture of veggies & tahini. I usually do it with baby portabellas & scoop out the inner 'meat' to add to the saute, so if doing it with a portabella, perhaps use some extra mushrooms chopped up in the saute to give it more body? I usually use chopped garlic, chopped onion, shredded carrots, and chopped mushrooms innards. Saute in oil of your choice, with a little salt and pepper...a shake of nutritional yeast if you want (if adding, add it near the end) --saute till soft, turn off heat, and add a big blop of tahini & stir briskly into the hot saute. It will get sticky and cohesive (cohesiveness will last through baking and bind so the veggies are not just falling apart out of it). Can add jalepenos (I use the canned ones, just chopped up), or some parm or cheddar cheese, add to the portebella, do in the oven at about 350 in a pan covered with foil till mushroom is soft, remove foil and cook uncovered until the toppings get crispy across the top (another 5-15 mins, depending on how often you open the oven to check and let the heat out LOL). I do this in stuffed peppers, too. Yum!

(side note: I like the versitility of these. This is also my basic 'recipe' for stuffed peppers, too. They are great without any cheese (in which case, they would be nut/grain/dairy/soy/corn freeeeeee!...I have a veggie/allergy kid, so this excites me haha....), though I like them with cheese and jalepenos, for the non-vegan crowd. Also, (I hope this is not distasteful to mention here, I know we veggies are all across the board in terms of whether our family members eat meat or not and whether we are ok fixing it for them...) my DH and older son eat <meat>, and these mushrooms are very easy to add some of that (will spare details;if anyone needs details, PM me) to for them.)

ETA:
I also make a yummy lentil dish that we do for 'mock stuffing' (we have a wheat free kiddo): saute chopped garlic, onion, celery, add lentils and cook according to directions, add s & p and dried sage, sooo yummy. They are very thanksgiving-y, would prob be good as stuffing in a mushroom too. You could even sprinkle some roasted nuts, or dried cranberries atop it for an extra festiveness.

[425lisamarie]

Buckwheat makes a FABULOUS stuffing! I don't eat bread stuffing anymore. Just saute up your mushrooms, celery, onion, garlic, sage and seasonings or however you like to flavor your stuffing, then add cooked kasha (the toasted kind of buckwheat is best). You can use rice also.

I make stuffed zucchini this way and it's incredible.

To perfectly cook buckwheat, boil 1 cup in about 5 cups water with a little salt for 10 minutes, then pour in to a strainer and let sit 5 minutes before fluffing with a fork