Stuffed Portobello Mushrooms

Name: Stuffed Portobello Mushrooms
Ingredients: 2 tbsp coconut oil for cooking; 1 tbsp coconut oil to mix with garlic purée to coat portobello mushrooms; 1 cup shallots, finely chopped; 3 cloves garlic, minced; 1 additional clove, mashed with 1 tbsp olive oil for coating portobello mushrooms (as mentioned above); 8-10 large portobello mushrooms, wiped clean and gills removed (to fit the stuffing); 1 cup of dried porcini mushrooms, reconstituted in hot water, drained and finely chopped; 4 cups mixed mushrooms, wiped clean and finely chopped (we used shiitake, cremini and Hen of the Woods mushrooms); 1 red pepper, seeds and veins removed and finely chopped; 1 chile pepper, finely chopped (remove seeds if you don't want spicy); 1/2 cup vegetable stock; 2 tbsp coconut aminos; juice of 1/2 lemon; salt; pepper; 2 tbsp fresh thyme, stems removed and finely chopped (plus extra for garnish)

breakingmatzo.com

If you want a "meaty" dish without the meat, try these stuffed mushrooms. Fresh thyme and red peppers add colors. Stuffed mushrooms make a great appetizer!

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Ingredients

2 tbsp coconut oil for cooking
1 tbsp coconut oil to mix with garlic purée to coat portobello mushrooms
1 cup shallots, finely chopped
3 cloves garlic, minced
1 additional clove, mashed with 1 tbsp olive oil for coating portobello mushrooms (as mentioned above)
8-10 large portobello mushrooms, wiped clean and gills removed (to fit the stuffing)
1 cup of dried porcini mushrooms, reconstituted in hot water, drained and finely chopped
4 cups mixed mushrooms, wiped clean and finely chopped (we used shiitake, cremini and Hen of the Woods mushrooms)
1 red pepper, seeds and veins removed and finely chopped
1 chile pepper, finely chopped (remove seeds if you don't want spicy)
1/2 cup vegetable stock
2 tbsp coconut aminos
juice of 1/2 lemon
salt
pepper
2 tbsp fresh thyme, stems removed and finely chopped (plus extra for garnish)