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Matzah Encrusted Portobello Mushrooms with Roasted Asparagus and Parsley Pesto

By: 
Chef Mark Reinfeld

Look no further for a kosher-for-Passover main course for your vegan guests. Serve family style or, if you wish, fan the Roasted Asparagus over the portobello mushroom and top with a dollop of Parsley Pesto.

Ingredients: 
MUSHROOMS:
4 large portobello mushrooms, stems removed
¼ cup water
2 tablespoons olive oil or additional water
1 tablespoon freshly squeezed lemon juice
Pinch sea salt and ground black pepper
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ALMOND BUTTER SPREAD:
¼ cup almond butter
¼ cup water
1 ½ tablespoons freshly squeezed lemon or lime juice
Pinch sea salt and ground black pepper
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MATZAH CRUST:
¾ cup crumbled matzah or matzah meal
1 ½ teaspoons minced fresh dill
½ teaspoon ground cumin
½ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper
Pinch cayenne pepper
Olive oil or melted vegan butter for drizzling
Directions: 

Yield: 4 servings

  1. Preheat the oven to 400°F. Prepare the portobello mushrooms. Place the mushrooms gill side up and ¼ cup water in a small baking dish. Drizzle with olive oil and lemon juice and top with the salt and pepper. Place in the oven for 10 minutes. Flip mushrooms and bake for another 10 minutes. Remove from the oven and flip again so the gills are facing up.
  2. Meanwhile, place all of the almond butter spread ingredients in a small bowl and whisk well. Add more water if necessary to reach a thick, yet smooth and spreadable consistency.
  3. Place all of the matzah crust ingredients in a shallow bowl and mix well.
  4. Spread the almond butter mixture inside of the mushrooms. Place the mushrooms in the bowl with the matzah crust and cover the top of the mushroom completely with a coating of the crust. [Note: It is ok if the  crust does not stick to to the bottom of the mushroom.] Drizzle olive oil or melted vegan butter over the top to help the crust brown.
  5. Return the mushrooms to the baking dish, gill side up, and bake for 20 minutes. Serve warm.

How to Reheat for Another Meal

  • Heat oil in a sauté pan over medium high heat.
  • Add the mushrooms top up. Cook for 2 minutes.
  • Carefully flip and cook for an additional 3 minutes.

Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of eight books, including his latest, The Ultimate Age-Defying Plan. His last book, Healing the Vegan Way, was selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 25 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society’s Summerfest. He has offered consulting services for clients such as Google, Whole Foods, Kroger, Danone, The Humane Society, Bon Appetit Management, Aramark, Sodexo, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted “Best Restaurant on Kaua’i.”

His first cookbook, Vegan Fusion World Cuisine, has won 9 national awards including “Best Vegetarian Cookbook in the USA.” Mark is the recipient of Vegan.com’s Recipe of the Year Award and Aspen Center for Integral Health’s Platinum Carrot Award. Through his Vegan Fusion company, he offers consulting services, vegan and raw cooking workshops, a plant-based chef certification program, and chef trainings internationally. His two-part online culinary course, offered in conjunction with the Vegetarian Times, is available.