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When I moved to a mostly vegetarian diet a couple of years ago, I needed to create some new entrées for the holidays. Let’s face it; whether you’re 2 years old or 75, food is central to festivities, starting with Thanksgiving and continuing all the way through countless holiday parties to New Years Day. So, just two months after my leap into the big green world of vegetarianism, heated debates raged in my extended family over the best way to roast (or deep fry) turkey to get a crispy skin and juicy flesh, while I tried (and failed) to muster interest in tofurkey. Friends discussed whether Christmas Eve dinner should be a standing rib roast with a mustard crust or a simple cioppino stew with hunks of bread, and asked what I thought since I’d recently graduated from culinary school. I thought I should have delayed my vegetarian mission to January.
Creating a vegetarian dinner for Thanksgiving was fairly easy with all the squash arriving at the markets in their whimsical colors, sizes, and shapes. But once that passed, I wanted to put on my dancing shoes for December. It was time to be festive, to bring out my jewels, to toast the year done, and welcome the new one on the horizon. Unfortunately I stumbled through two holiday seasons with uninteresting vegetarian grain pilafs studded with dried apricots, leaving my need for something special unsated.
I vowed this year would be different. I needed something with wine for the touch of exuberance it brings to otherwise stolid dishes.
Read on for the recipe I came up with using Portabella mushrooms and Gallo Family Vineyard Cabernet Sauvignon; easy enough for a weeknight dinner, fancy enough for company. And all dressed up for the holidays in pomegranate jewels.
Portabello mushrooms are a wonderful, earthy vegetarian or vegan main dish that's full of umami. Another recipe I recommend checking out is this vegan stuffed portabello mushrooms recipe.
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Portabellas Stuffed with Cabernet Onions and Gorgonzola
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- 2 tablespoon extra-virgin olive oil divided
- 2 large yellow onions sliced
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt divided
- ¼ teaspoon black pepper divided
- ¼ cup golden raisins
- 2 cups Cabernet Sauvignon
- 8 cups baby spinach loosely packed
- 4 medium portabella mushrooms stems sliced off
- ½ cup vegetable broth
- 1 large sprig of thyme
- 4 tablespoon gorgonzola
- ¼ cup pomegranate seeds
Instructions
- Heat one tablespoon olive oil in a large sauté pan. Add the onion slices, and carefully turn with tongs to coat. As they warm, they’ll begin to collapse into the pan. Continue to cook, occasionally stirring, until browned, about twenty minutes.
- Add the nutmeg, half of the salt and pepper, and the raisins, and toss to mix into the onions. Cool another five minutes. Pour in the wine, and cook at a rapid simmer until absorbed, about ten minutes. When the pan is fairly dry, add the spinach. Toss in with tongs. Once most of the spinach begins to wilt, remove to a bowl. The spinach will continue to wilt, so don’t wait until it’s completely wilted before removing to the bowl.
- Using the same sauté pan, heat up the remaining tablespoon of oil over medium-high heat. Clean the cap and gills of the mushrooms using a brush or paper towel. I reserve a pastry brush for this, which does a great job of brushing dirt out of hidden nooks and crannies. If they feel dry, rub a little olive oil on their surfaces. But only a little. Mushrooms are very absorbent.
- Place the mushrooms, cap side down, in the pan and cook for two – three minutes. Add the vegetable broth and thyme, and flip the mushrooms over. Cover the pan and cook for another two – three minutes. Flip again, and season the mushrooms with the remaining salt and pepper. Divide the onion – spinach mixture between the four mushrooms and top each with one tablespoon gorgonzola. Reduce the heat to medium, cover the pan, and cook for an additional two minutes.
- Place the stuffed mushrooms on a serving plate and shower their beauty with pomegranate jewels.
Renee
I could eat a bowl of the Cabernet onions all by themselves. Then put it with all the other yummies and wow! What a great dish.
The Wimpy Vegetarian
Thanks so much Renee!! It was such a fun couple of weeks putting this all together. Thanks for all the work you did to make this week's Sunday Supper a success.
Liz
What a gorgeous, flavor-packed stuffed portabella! I'd never, ever miss meat with this beauty on my plate!
The Wimpy Vegetarian
Thanks!! Even my husband the meat-eater was looking longingly at my plate :-).
Marjory @ Dinner-Mom
Absolutely lovely. I can't think of any better appetizer than stuffed mushrooms. The flavor combo is perfect.
The Wimpy Vegetarian
Thanks so much Marjory!
Lane @ Supper for a Steal
I love love love this dish! And I know I will be trying it soon. Stuffed portobellas make the best vegetarian dinner.
The Wimpy Vegetarian
Totally! They're so meaty and yet take on other flavors so well. Thanks so much Lane!
Hezzi-D
This looks amazing! I'm always looking for vegetarian meals and I love what you've stuffed these with. Yum!
The Wimpy Vegetarian
Thanks Hezzi-D! Portabellas are soooo versatile!
Shannon @VillageGirlBlog
This is my kind of goodness! Love the cheese and wine combo with the hearty mushrooms. Yumm-0!
The Wimpy Vegetarian
Thanks so much Shannon!
Lynda - TasteFood
Fantastic photo Susan! You've succeeded in making me very hungry at 6 a.m.!
The Wimpy Vegetarian
Thanks so much Lynda! It only needs some of your molasses cookies to finish off the meal 🙂
Tammi @ Momma's Meals
I have no doubt that you've accomplished your dilemma with this dish! Happy Holidays!
The Wimpy Vegetarian
Yes indeed! And it's fancy enough for a party 🙂 Happy Holidays to you too, Tammi, and a very happy #SundaySupper to you.
Family Foodie
What a beautiful dish with photography that has me drooling. It is so true that Holidays are all about the food and traditions! So glad you are part of our #SundaySupper Family!
The Wimpy Vegetarian
I'm so happy to be in your #SundaySupper family, Isabel. It's been such a great year to be here. A very happy #SundaySupper Sunday and happy holidays to you and yours.
Wendy
Yum...always looking for a great dish for my veg SIL to enjoy when we host dinner. Pinned this one!
The Wimpy Vegetarian
Thanks! Portabellos are so meaty and versatile. I hope you like it Wendy!!
Heather // girlichef
This sounds like a wonderful veggie main dish - filling and loaded with flavor!
The Wimpy Vegetarian
Thanks Heather! It's surprising filling without loading you down. I've made it so many time now for this post, it's now a regular!
Rosa
Oh, Susan! So fabulous!
The Wimpy Vegetarian
Thanks Rosa! A very, very happy holidays to you and Serenity!!
Gallo Family Vineyards
To our #SundaySupper friends and family: Our sincere apologies, but we seem to be experiencing some issues with our $2 off savings. Unfortunately, it’s unlikely that this issue will be resolved before our #SundaySupper chat later today. Once we are able to get the offer back up and running, we’ll be sure to let all of our #SundaySupper readers know. Again, we are so sorry! –Alexis
The Wimpy Vegetarian
Thanks for letting us know! As soon as it's back up and running, I'll share with everyone! Happy #SundaySupper to you and the Gallo Family Vineyards family!
Alida
Everything about this dish sounds just delicious. You've taken stuffed mushrooms to a whole new level! 🙂
The Wimpy Vegetarian
Thanks so much Alida!!
Dorothy at Shockingly Delicious
Cabernet onions, cabernet onions, cabernet onions. I just like saying that!
The Wimpy Vegetarian
Sounds like the name for a product, doesn't it. Maybe I'll start canning Cabernet Onions for the holidays!!!!
lizthechef
Lovely recipe, one that I will definitely make - Larry can have a lamb chop with his...
The Wimpy Vegetarian
Myles had a pork chop, so I totally understand, but he asked if there were anymore Portabellas left over..... Hope you're having a fabulous time in Santa Fe, Liz.
Constance @FoodieArmyWife
Oh Susan, these stuffed mushrooms are simply gorgeous.
The Wimpy Vegetarian
You're such a photography expert, that means a lot to me coming from you! Thanks so much. Happy Holidays to you and your family!
Brianne @ Cupcakes & Kale Chips
This is totally my kind of meal!!
The Wimpy Vegetarian
Thanks Brianne!! Happy Holidays!
Cindys Recipes and Writings
Susan your stuffed mushrooms are a hit with me!
The Wimpy Vegetarian
Thanks so much Cindy! Happy Holidays to you and your family!
cathy
What a great idea for a vegetarian dish with a meaty taste plus the great flavors of Gallo Family Wine -- thanks Susan!
Bea
Susan these look absolutely out of this world. I would love to have one of those on my plate right now 🙂
The Hungry Mum
Mushrooms are one of my very favourite vegies - they are so substantial. This dish looks wonderful.
Amy Kim
This looks AMAZING. Love the cabernet onions which could be an accompaniment for a lot of things! Great recipe!
Sarah | Curious Cuisiniere
This is making my tummy rumble! I need to find some portabellas!
apuginthekitchen
I love portabello's I think I would take this dish over a steak any day, So rich and meaty. I love how you prepared these. I will be making them!
mjskit
What a great post Susan! I can't imagine the challenge of designing and making a vegetarian holiday meal. I'm very thankful that I don't have to. 🙂 Love your salad! Lots of flavors and deliciousness.
Hope you and your family have a wonderful holiday season!
Kaylie @ Skinny Muffin
This looks amazing. I'm a vegetarian, too, and it has forced me to like portobello mushrooms. Now I LOVE them. And gorgonzola is so decadent and delicious. Almost like a feisty cheese that would make the best companion in this dish. Can't wait to try this!!
The Wimpy Vegetarian
Exaaactly. I would never have tried portobellas on my own. I just not a big mushroom girl at all. But now I love them too. I have them almost every week right now. I hope you like this dish! And welcome to my blog 🙂
Terra
You know were my mind went? I totally want to grill this recipe, it would be a perfect grilling recipe:-) I love that you used Gorgonzola, it must be an awesome flavor combo! Beautiful! Hugs, Terra
The Wimpy Vegetarian
Definitely, Terra! This would be perfect grilled!!