Portobello Mini Pies–a Vegan for the Holidays Spectacular!

Portobello MinisPORTOBELLO MINI PIES

WITH MEDITERRANEAN RELISH

Portobello mushrooms, with their intense, earthy, and woodsy flavor, claim the limelight to offer a platter of richly flavored mini pies with winning charm that has enough pizazz to stand alone. Top the little pies with Mediterranean Relish and they morph into an eye appealing, elegant, and compellingly delicious main dish for the holiday season.

These little mini pies are ideal for a quiet family meal, but they’re also compelling and sophisticated enough to serve your most discriminating foodie guests for a holiday dinner.

Prepare the mini pies and the relish in advance so after a busy day of holiday shopping you can tuck them into the oven for a quick warming. They’ll be ready in minutes.

Add a salad and a steamed vegetable and dinner is done. Then you’ll have plenty of time to relax and share your shopping finds at the dinner table–unless they’re a surprise!

PORTOBELLO MINI PIES

WITH MEDITERRANEAN RELISH

Makes 10 to 12 mini pies 3-inches in diameter.

 

Mushroom Mini Pies

2 tablespoons water

1 tablespoon flaxseed meal

 

2 to 3 giant portobello mushrooms (about 3/4 pound), or 3/4 pound cremini or button mushrooms

 

1 cup cooked brown rice, barley, or buckwheat

1 cup diced onions

1/2 cup almond meal or hazelnut meal

1/2 cup old fashioned rolled oats

2 tablespoons nutritional yeast flakes

1 1/4 teaspoons salt

1/4 teaspoon ground black pepper

 

Mediterranean Relish

1 (14-ounce) can water-packed artichoke hearts, drained and diced

1 1/4 cups diced fresh tomatoes

10 pitted Kalamata olives, diced

6 pitted Spanish olives, diced

1 green onion, minced

2 tablespoons nutritional yeast flakes

2 cloves garlic, minced

Pinch cayenne

Freshly ground pepper to taste

 

Few sprigs fresh basil

 

  1. TO MAKE THE MUSHROOM MINI PIES, preheat oven to 375 degrees F. and have ready a large, rimmed baking sheet lined with parchment or a Silpat.
  2. In a small bowl, combine the water and flaxseed meal. Mix well and set aside to thicken.
  3. Coarsely chop the mushrooms, put them into the food processor in batches, and pulse until finely minced. Transfer the mushrooms to a large bowl.
  4. Add the cooked brown rice, onions, almond meal, rolled oats, nutritional yeast, salt, and pepper to the bowl and mix well with clean hands to distribute ingredients evenly.
  5. If the reserved flaxseed meal has not thickened, beat it with a fork until it forms a thick slurry or put it into the blender and blend for 1 minute to form the thick slurry, about the texture of cooked oatmeal. Add the slurry to the mushrooms and mix thoroughly to distribute the slurry evenly.
  6. Using your hands, form the mixture into mini pies or patties and place them on the prepared baking sheet. Press lightly on the tops to flatten them slightly. Bake for 30 minutes. Turn the mini pies with a metal spatula and bake 12 to 15 minutes longer until tops are firm.
  7. TO MAKE THE MEDITERRANEAN RELISH, combine all the ingredients in a medium bowl and mix well. Adjust seasonings if needed.
  8. TO SERVE, place the mushroom mini pies on a platter and garnish each with a generous dollop of the Mediterranean Relish. Artfully place a basil leaf on each mini pie and bring the remaining relish to the table.

Note: The mini pies and the relish are also the ultimate convenience foods—prepare them a day ahead and chill them separately. Reheat the mini pies at 350 degrees F. for 10 to 15 minutes before serving. The relish will keep for up to 4 days.

Important: If you’ve chosen to use the buckwheat in the in the mini cakes, you may need to add a small amount of water. If the mixture is too dry to hold together when forming the mini pies, add 1 to 3 tablespoons water and mix well with the hands. The mixture should be firm, yet moist but not watery.

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