Grilled and Stuffed Portobello Mushrooms with Gorgonzola

This is a recipe based closely off of Giada's by the same name:

I don't know if this can be made vegan because of the cheese. Sorry about that, I'll try for the next recipe.

3 large portabellas

Diced seitan

Spices for seitan: cumin, chili powder, sage, salt, and pepper

2 cloves garlic

1/2 cup ricotta

½ cup gorgonzola

one sprig fresh thyme

Dried oregano

3/4c breadcrumbs

 

Filling:

Cook the diced seitan in olive oil and all the spices until crispy. Add the 2 cloves garlic, cook one more minute, then remove from heat. Add in everything else and mix thouroughly.

 

Mushrooms:

Coat the mushrooms in about a ¼ cup of olive oil, and put face down on pan for about 5min, and then face up for about 5 more minutes. The strategy here is to just soften the mushrooms. Then, place the mushrooms on a baking sheet, stuff with all of the filling, top with a touch of ricotta, and broil until brown (7ish minutes).

 

We paired this meal with New Belgium’s Mothership witbeir. It is a lighter beer, but can stand up to the meaty mushrooms.