A Special Holiday Recipe from JeanMichel Cousteau

Oceans of Thanks for your generous support in 2019

As a thank-you we would like to share with you a plant-based twist on Jean-Michel Cousteaus Stuffed Mushrooms recipe which 
he used to make for The Team while on expedition. Did you know if everyone in America ate plant-based meals for one day a week it would would be like taking 7.6 million cars off the road? It never ceases to amaze us how a bunch of little actions can make a big difference.

If you would prefer to make Jean-Michel Cousteau's original stuffed mushroom recipe, please click here.

Enjoy this recipe with your friends and family for your holiday festivities and know that you are doing your part in protecting the ocean. Bon appétit!

Ingredients:

• 4 large Portobello Mushrooms
• 1 (6.5 oz.) package of
  Miyoko's Creamery Double Garlic Herb Cheese
• 2 tablespoons Miyoko's cultured butter
  or any other non-dairy butter
• 1/2 cup finely chopped onions
• 4 cloves garlic, peeled and sliced paper thin

• 1/2 cup unseasoned dry breadcrumbs
• Sea Salt (of course!)
• Freshly ground black pepper
• 4 tablespoons Follow Your Heart Parmesan
• 1/4 cup toasted pine nuts
• A pinch of Ocean Conservation and Awareness

• One — Preheat oven to 400O F.

• Two — Gently peel the skin off of the Portobello mushroom caps. Remove steams and finely dice. Use a small spoon to scrape out gills.

• Three — Prepare the dressing: Add the cashews (reserve their soaking water) and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. Add 1-3 Tablespoons of the cashew soaking water to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.

• Four – In a 12 inch skillet, melt butter over medium-high heat and cook garlic and onions, stirring occasionally, 5 minutes or until tender. Add diced stems and cook an additional 2-3 minutes.

• Five – In a medium bowl, pour garlic, onion, stem mixture over breadcrumbs. Stir in Miyoko's Creamery Double Cream Garlic Herb Cheese, salt and pepper.

• Six – Arrange mushrooms on baking sheet. Evenly spoon mixture into mushroom caps and sprinkle 1 tablespoon Follow Your Heart Parmesan onto each.

• Seven – Bake 20-25 minutes or until mushrooms are tender and golden. Top with toasted pine nuts. Bon Appétit!

Please click here to find stores in your area which carry Miyoko's Creamery products.
Please click here to order Miyoko's Creamery products at Mylk Guys.
Please click here to find stores in your area which carry Follow Your Heart products.
Please click here to download your recipe card.