Portobello Cordon Bleu with a Homemade Macadamia Cheese

By blum099

Ingredients

• Mushroom Ingredients:
• 10-12 small, or 6 large Portobellos
• 1 teaspoon brown rice syrup
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons stone ground mustard
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 package tofurkey hickory deli slices
• 1 1/2 cups organic whole wheat bread crumbs
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 2 teaspoons neutral tasting oil (Safflower), for baking dish
• Macadamia Cheese Ingredients:
• 3/4 cup almond or soy milk
• 3/4 cup macadamia nuts
• 1/2 cup raw cashews
• 1/4 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 2 teaspoons light miso paste
• 1 tablespoon nutritional yeast flakes
• 2 teaspoons brown rice syrup
• 1 tablespoon extra virgin olive oil

Preparation

Step 1

Directions:
Pre-heat oven to 375°.
In a large shallow dish, combine mushrooms, brown rice syrup, vinegar,
olive oil, mustard, salt and pepper and coat well. Set aside. Add tofurkey
slices to bowl. Toss to coat.
To create cheese, In a large food processor or high powered blender,
add, almond or soymilk, macadamias, cashews, garlic powder, sea salt,
miso, nutritional yeast, brown rice syrup and oil. Blend until smooth. If using
a Vitamix, blend about 30 seconds, for a food processor, about 3 minutes.
In a shallow bowl, combine bread crumbs, sea salt and pepper. Set aside.
Grease a large 9 x 13 baking dish with 2 teaspoons oil.
Place about 2 tablespoons cheese mixture into each mushroom. Enclose
with 1 or 2 slices tofurkey to enclose cheese. Roll stuffed mushroom in
bread crumbs and sprinkle bread crumbs on top. Add mushrooms to
pan, tofurkey side up. Bake about 28-30 minutes. Serve warm