One of the nicest parts of autumn has become recipe sampling for my annual Holiday Cookbook Review series. I’ve been digging into this year’s selections for a while now and I love how the range of what I cook expands, as I learn from each of them. They also inspire me to get more creative on my own, dreaming up accompaniments for some of the recipes I try, based on what’s in the pantry and at the fresh markets.

These portabella mushrooms are a good example. I was looking for something to serve with Carla Kelly’s Kalecannon, from her new cookbook, True to Your Roots. There were some beautiful portabellas in the store where I picked up the ingredients I needed for her dish. I chose some vegetables that would make a nice filling, picked up some Daiya shredded vegan Mozzarella, and seasoned the dish much as my Irish grandmother would her Sunday roast. Well, I’m not sure she would have added chili flakes, but they were a nice addition.

Vegan Stuffed Portabella Mushrooms

4 portabella mushrooms
2 tsp olive oil
1 small onion, finely chopped
2 cloves of garlic, finely chopped
1 tsp fresh (or 1/2 tsp dried) rosemary
1 tsp fresh (or 1/2 tsp dried) thyme
a pinch of chili flakes
1 small zucchini, coarsely diced
1 small red bell pepper, coarsely diced
1 small tomato, coarsely diced
salt and pepper
Shredded vegan cheese

Preheat oven to 350°F. Line a sheet pan with parchment paper.

Clean and trim the mushrooms. If the stems are particularly large, I remove them and dice them with the rest of the stuffing ingredients.

Put the cleaned mushrooms on the prepared pan and bake for 10 minutes.

Meanwhile, heat the olive oil in a frying pan over medium-low heat, add a pinch or two of salt, then cook the onion and garlic until translucent and beginning to brown. Add the rosemary, thyme, and chili flakes, then stir for a minute or so.

Add the zucchini, bell pepper, tomato, and diced mushroom (if using) and cook until the vegetables are beginning to soften. Season with more salt and pepper, if needed. Set aside.

When the mushrooms have baked for 10 minutes, divide the filling equally between them and bake for another 10 minutes, or until the mushrooms are cooked through and tender.

Sprinkle the shredded vegan cheese on each of the filled mushrooms – I like to be generous. Bake for 5 minutes more, or until the cheese has melted.

Serve immediately.

You’ll note that you get a preview of the Kalecannon from True to Your Roots in the photo above, which I’ll be telling you all about on Thursday. It’s the first of seven weeks of cookbook reviews that will help you cross some names off your gift list, right up until the last minute.

Even better, I’ll be hosting giveaways for five of the seven books, so you could end up with a gift of your own.