“Irresistible Vegan Irish Dinner: A Wholesome Feast of Herbed Stuffed Portobello Mushrooms & Creamy Colcannon Potatoes”

Allergens

Gluten (in breadcrumbs), Soy (if using soy-based vegan butter)

Ingredients

• 4 cups russet potatoes, peeled and diced 2 cups cabbage, shredded 1/4 cup vegan butter 1/2 cup unsweetened almond milk 1/4 cup green onions, chopped 1 tbsp fresh parsley, chopped Salt and pepper to taste 8 large portobello mushrooms, cleaned and stems removed 3 tbsp olive oil 1/4 cup fresh basil, chopped 2 cloves garlic, minced 1/4 cup breadcrumbs

Instructions

1. Boil the diced potatoes in a pot of water for 15 20 minutes until tender. Drain and set aside.
2. In another pot, bring water to boil and blanch the shredded cabbage for 3 minutes. Drain and set aside.
3. Preheat oven to 375°F (190°C).
4. In a large bowl, combine cooked potatoes, cabbage, vegan butter, almond milk, green onions, parsley, salt, and pepper. Mix well.
5. Stuff each portobello mushroom with the herbed potato cabbage mixture.
6. In a small bowl, mix breadcrumbs, basil, garlic, olive oil, salt, and pepper to create a stuffing for the mushrooms.
7. Top each stuffed mushroom with the herbed breadcrumb mixture.
8. Place stuffed mushrooms on a baking sheet and bake for 20 25 minutes until tender and golden brown.
9. Serve the baked mushrooms alongside the creamy colcannon potatoes.

Chef’s Insight

The balance of flavors and textures in this vegan Irish dinner is sure to impress even the most devoted carnivores.

Notes

Feel free to experiment with different herbs and spices for a unique twist on this recipe.