stairway to vegan

Sharing a journey into the world of fabulous vegan food.

Portabello Benny with Creamy Hollandaise

2 Comments

Portabello Benny

Portabello Benny

What’s not to like about a juicy Portabello mushroom slathered in a creamy lemon hollandaise sauce. This is a perfect Sunday (or any other day for that matter) breakfast idea. I never was a big fan of eggs, especially if they were runny…..yuk. In fact, before I moved to a vegan diet, if I ever ordered eggs for breakfast at a restaurant, there was an entire comedy routine that I would go through.

Server: How would you like your eggs?

Me: Totally cooked, nothing moving. When you think they are ready, hit them with the slider and squash them flat. Then flip them over and do it again. They will squeak and sizzle, but just ignore them.

Server: OK?

Me: And then, when you are sure they are ready, squash them again. If they don’t bounce, they are not ready.

Server: (looking a little scared at this point, and moving backwards away from the table). Yes ma’am.

Needless to say, my family tried to avoid any mention of eggs when we were out.

Portabello Benny

Portabello Benny

Lemon, on the other hand is something I love, so hollandaise sauce was a favourite. Now with no eggs and no butter, this recipe is not only delicious, but also guilt free.

Enjoy,

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Portabello Benny with Creamy Hollandaise

Makes 6 servings

  • 1/2 cup white wine (or veg stock)
    4 cloves garlic, minced or grated
    3 tblspns Dijon mustard
    1/4 cup olive oil
    1/2 tspn salt
    1/2 tspn freshly ground pepper
    6 portabello mushrooms, wiped and with stem removed
  • For the Hollandaise Sauce:
    2 tblspns olive oil
    3/4 cup silken tofu
    2 tblspns fresh lemon juice
  • 1 tblspn balsamic vinegar
    1/4 tspn turmeric
    1/8 tspn salt
    1/8 tspn freshly ground pepper
    1/8 tspn cayenne pepper3 English muffins, sliced in half and toasted (or other bread of choice)
    2 tomatoes, sliced 1/2-inch thick
    baby spinach leaves

Preheat oven to 350.

Mix together, wine, garlic, mustard, oil, salt and pepper in bowl. Coat each mushroom with marinade. Place coated mushrooms on baking tray gill side up. Drizzle any extra marinade over mushroom, letting it seep into the gills. Let sit for 10 mins.

Portabello Benny

Portabello Benny

Place mushrooms in oven and bake for 20 – 30 mins until tender.

To make the sauce. Place oil, tofu, lemon juice ,vinegar, turmeric, salt, pepper and cayenne in food processor. Process until smooth and creamy. You can now gently warm the sauce in a pan over low heat.

Place one half of a toasted English muffin on plate. Top with spinach leaves, one slice tomato and one mushroom. Spoon sauce over top.

Portabello Benny

Portabello Benny

Nutrition Facts
Serving Size 246 g
Amount Per Serving
Calories

261
Calories from Fat

141
% Daily Value*
Total Fat

15.6g
24%
Saturated Fat

2.5g
13%
Trans Fat

0.0g
Cholesterol

0mg
0%
Sodium

441mg
18%
Total Carbohydrates

20.9g
7%
Dietary Fiber

3.4g
13%
Sugars

4.2g
Protein

8.8g
Vitamin A   4% Vitamin C 21%
Calcium 15% Iron 18%
Nutrition Grade B
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
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2 thoughts on “Portabello Benny with Creamy Hollandaise

  1. Reblogged this on bobbigi123 and commented:
    omg. drooling.

    Like

    • Thanks for liking and sharing my post. This is so good, when I made it, I ate the one in the pic and then ate a second (without the bread), it was so good. Take care, Tracy

      Like

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