Shirley Conran once said something along the lines of ‘life is too short to stuff a mushroom‘ and she is absolutely right. This isn’t a stuffed mushroom dish but it is sailing close to the wind. Gluten-free, vegan Baked Mushrooms With Crispy Sage is worth the small extra effort – it is a real treat. Mushroom Topped With Walnuts, Winter Vegetables, Crispy Sage and chilli is special – from the earthy flavour of the mushrooms, the tang of the chilli, the crispy butternut squash seeds through to the wonderful enveloping flavour of sage.
I served this with Fondant Butternut Squash for a super special meal – you will also find tips for roasting the seeds of the squash (delicious!).
Allergy Information – Baked Mushrooms With Crispy Sage
Baked Mushrooms With Crispy Sage is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free*, onion free, peanut free, sesame free, soya free.
*For nightshade free leave out the chilli.
Top Tips – Baked Mushrooms With Crispy Sage
I like this drizzled with good olive oil. If you want to add something extra special a gluten-free, vegan red wine sauce would go great with this.
You can find out exactly when the ingredients for this delicious dish are in-season in the UK by checking out my FREE Seasonal Produce Posters. There are two posters you can save and/ or print to use as quick reference guides for UK Seasonal Produce. Click the button below to sign-up and download.
Recipe – Baked Mushrooms With Crispy Sage
Preparation time 10
Cooking time 50 minutes
Ingredients – Baked Mushrooms With Crispy Sage
2 tablespoons vegetable oil
0.25 teaspoon asafoetida
0.5 teaspoon chilli flakes (*leave out for nightshade free)
1 medium red chilli (fruity and mild) (*leave out for nightshade free)
1 teaspoon dried oregano
2 large portabello (or similar) mushrooms
1 medium carrot (peeled and grated)
2 tablespoons hot water
6 large cavolo nero leaves
30 grams walnuts (roughly chopped)
0.5 teaspoon sea salt
0.25 teaspoon freshly ground black pepper
2 tablespoons pumpkin seeds (or seeds from butternut squash) roasted until crispy and golden
2 tablespoons vegan margarine (make sure it is suitable for frying)
6 large sage leaves
Method – Baked Mushrooms With Crispy Sage
1. Preheat the oven to 190 C (fan)
2. Place one tablespoon of the vegetable oil into a medium pan and place on a low heat. Once warm add the asafoetida and gently fry for around 30 seconds. Add the chilli flakes, oregano and half of the red chilli (diced – dice half of the chilli and set aside the other half). Cook gently for a minute or so and add the carrot. Stir well and add two tablespoons hot water
3. Take the two large mushrooms and take out the stalks. If the edges of the mushrooms are closed in over the cup carefully cut around to make the mushroom cup open. Finely chop the mushroom stalks and any other off-cuts and add to the pan. Place the mushrooms on to a baking sheet (open cup side up)
4. Roughly chop the walnuts and finely slice the cavolo nero and add to the pan – cook gently for a couple of minutes. Season with salt and pepper
5. Fill the mushroom cups with the vegetable mixture, cover loosely with foil and place in the oven for around 50 minutes. Check after 30-40 minutes to see if they are cooked. The mushrooms will reduce in size and slump slightly as they cook
6. In a small frying pan on a medium heat add two tablespoons vegan margarine and when foaming add the sage leaves and the remaining half of the chilli cut in to slices. Place the sage and chilli carefully in the pan – so not to overlap. Once crispy on one side turn. When crispy on both sides remove from the pan
7. Top the baked mushrooms with crispy sage, crispy chilli and roasted pumpkins seeds. Drizzle with olive oil and serve.