I love nutritional yeast – it is loaded with B vitamins, but it will only have B12 if it is added. B12 is from animal products. I sprinkle nutritional yeast on popcorn, in stir-fries, over veggies and pasta – the list is endless. I love this nutritional yeast gravy recipe and wanted to use it – so I thought it would taste great over stuffed portabella mushrooms.
I prep the mushrooms and while they are doing the first cook I make the stuffing. While the stuffed mushrooms are cooking I then make the gravy.
Nutritional Yeast Gravy
1/3 cup flour
1/3 cup nutritional yeast
1/4 cup oil
2 cups water
1 T soy sauce or Tamari
Since it was just Stella and me and you can’t really heat the gravy back up – I halved the recipe. 1/3 cup equals 5 Tbl + 1 tps so half of that would be 2 Tbl and 2 tsp. 1 Tbl is 3 tsp – so half would be 1 1/2 tsp.
2. Stir in the yeast, then the oil. Cook a few minutes until it looks crumbly.
3. Add the water and cook, whisking until it thickens and bubbles – add a little more water if too thick.
4. Add the soy sauce or tamari. Season with salt and pepper to taste.
Stuffed Portabella Mushrooms
Large portabella mushrooms (2 per person)
Oil for coating and cooking
Shrimp, cooked and cut up
2. Coat the inside and outside of the mushroom cap with oil – I used truffle oil. Place in a baking dish and bake for about 5- 10 minutes at 350 degrees. You do not want the mushrooms fully cooked, but partially.
3. Cook the shrimp and cut up.
4. In a saute pan, add some oil (coconut or olive). Add the shrimp and crab, stirring until it begins to brown slightly.
6. Stuff the mushrooms with the shrimp/crab mixture.
7. Bake for another 10 minutes in a 350 degree oven. Once the mushrooms are tender – it is done.
8. Place 2 stuffed mushrooms on a plate and ladle the gravy over the top.