Gluten Free Vegetarian Thanksgiving Recipes: Portobello Mushroom GF Stuffing in Acorn Squash Recipe

cranberrycobbler.jpgsquash.jpgWe had a good Thanksgiving this year, with oodles and oodles of delicious gluten-free food. And, in a surprise twist, DH decided to forgo his beloved turkey and just enjoy my vegetarian menu. Not to say he didn’t contribute to the meal- no, my amazing baker boy not only took on mashed potatoes and his favorite green peas, but he rolled out THREE gluten-free pie crusts. I mixed the dough and he rolled out and put it in the pie pan with filling- which to me is the work of a true hero ’cause that’s the most annoying part of baking. (Pie crust is where my patience starts to run out.) Meanwhile, I whipped up a vegan cranberry-apple cobbler. Truthfully I’d intended to just BUY a gluten-free pie crust from the Los Altos Whole Foods, but of course, that one itsy bitsy bakehouse in South- or is it North- Carolina was completely unable to handle the demand of Bay Area gluten-free folks this time of year and they were out every time I checked. Of course homemade tastes better anyway, so maybe it was for the best. I usually make spinach pie and Bette Hagman’s rapid rise french bread for the holidays, but since I’d just made them for our recent Celiac Bay Area group meeting, I skipped them this time. *sniff* But, as usual we were in no danger of starvation. ;) Our full menu?

Book of Yum’s Gluten-Free Thanksgiving Menu (Vegetarian):
Acorn Squash with Portobello Mushroom Stuffing
Broccoli with Sicilian Tomato Olive Sauce
Vegan Gravy
Peas
Mashed Potatoes
Cranberry Sauce

Dessert:
Vegan Cranberry Cobbler*
Apple Pie (Gluten Free Pantry Pastry)
Pumpkin Pie (Bette Hagman’s Dream Pastry)
Coconut Rice Fruit Ambrosia Salad

pies2.jpg

*Cobbler dough made from 1 cup of Rebecca Reilly’s Brown-rice-flour based mix and 2 tbsp. quinoa flour mixed with margarine and brown sugar.

What did you all have for YOUR gluten-free Thanksgiving dinner?
(please tell me in the comments)

Shared with Kim’s Thanksgiving Series at Cook it Allergy Free

Portabella Stuffed Acorn Squash
Ingredients
Stuffing:
24 oz. gluten FREE bread, cubed (any type works, even bread that isn’t
that tasty)
1 tbsp. Olive oil
1 tbsp butter
1 medium onion, diced
2 medium carrots, diced
2 medium portabella mushrooms, diced
1/4 cup walnut (or pecan) pieces
1 1/2 teaspoon poultry seasoning
1/2 cup fresh basil or other herb
1 cup warm vegetable broth
1/2 tsp. Black pepper
1/2 tsp. salt

For the Squash:
4 medium acorn squash, halved, with seeds removed
1 cup water
1/2 cup ginger ale
1/4 cup orange juice
2 tsp low sodium gluten-free tamari (San-j preferred)
1 tsp honey
juice of a lemon
pinch of cayenne pepper

Directions
Stuffing Instructions:
1) Place bread cubes on cookie sheet and dry them for 20 to 30
minutes in a 250 degree oven, uncovered.
2) Heat olive oil and butter in a large saute pan. Add onion and
carrots, and saute over medium heat for 3 minutes until lightly
caramelized. Add mushrooms, nuts, and poultry seasoning, continuing
to saute for 2 minutes. Add fresh herb, and transfer to a large
mixing bowl, then add dried bread cubes, and mix well with broth. Let
sit for 30 minutes until bread absorbs all the liquid and the
stuffing is fluffy. Season with salt and pepper. Set aside.

Squash Instructions:
1) Preheat oven to 375 degrees F. Place squash halves cut-side-down on
a cookie sheet lined with foil, or use a nonstick pan. Add 1/2 cup
water and bake for 30 to 45 minutes, until nearly tender.
2) Combine ginger ale, orange juice, tamari, honey, lemon juice
and pepper. Mix well and set aside. Place squash cavity-side-up in a
roasting pan. Brush generously with the glaze. Fill the cavity of
each squash with the mushroom stuffing, using an ice cream scoop or
large spoon. Pack stuffing in the cavity, forming a uniform mound.
3) Pour 1/2 cup water in the pan and bake 30 minutes, until squash
is lightly browned and stuffing is thoroughly heated.
Enjoy!

Notes
My favorite vegetarian “turkey”- excellent with gravy. Of course I
use a vegetarian gravy made from scratch using nutritional yeast, but
you don’t have to. The stuffing is good on its own as well. Mmmm.
Thanksgiving memories.

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11 Responses to “Gluten Free Vegetarian Thanksgiving Recipes: Portobello Mushroom GF Stuffing in Acorn Squash Recipe”

  1. [...] Thursday: Happy Thanksgiving! DH: Turkey, Peas, Cranberry Sauce Me: Acorn Squash with Portobello Mushroom Stuffing, Vegan Gravy, Vegan Cranberry Cobbler (my own recipe), Apple Pie, Pumpkin Pie [...]

  2. To start: a plate of gf summer sausage with goat cheese, pickled beets, and rice crackers. For the meal: Pastured, organic turkey; cornbread stuffing that started with the cornbread recipe from Sophie-Safe Cooking; green beans tossed with sauteed garlic, shallots, and dill; cranberry-orange relish; and chocolate-orange brownies with a chocolate-hazelnut icing.

  3. Your stuffed squash looks lovely- and yes, you’re right- uncannily like a certain other GF individual’s. ;)

    Our dinner? We made some pumpkin soup. It was just the two of us this year.

    Be well! :)

  4. [...] I don’t know about you all, but it’s hard to daydream about new recipes when your refrigerator is bursting with food and all you have to do is pull out a few plastic tins to enjoy some of your favorite dishes. I’ve been feasting on portobello mushroom stuffing filled acorn squash drizzled in vegetarian gravy, with cranberry sauce and the occasional mashed potato for days now. Is that bad? It just tastes so good… and, miraculously, is good for me. Unlike, perhaps, all those delicious fruit pies. Mmm, pie. But I had to admit, my taste buds were starting to revolt just a little bit, and clamor for variety. Gluten-free pasta was calling my name… but yet, I couldn’t just let those leftovers go to waste, could I? So, I decided to try something from Thanksgiving in a new way. I’d tried out a new recipe for broccoli covered in a yummy Sicilian tomato sauce that evoked the best balsamic glazed elements of a eggplant caponata dish. But honestly, the broccoli didn’t really do it for me. I love broccoli, and I totally loved the sauce in a spoon-licking sort of way, but I just wasn’t feeling the pairing. So I decided to separate these two elements for good- ditched the broccoli and used the sauce on some tasty gluten-free spaghetti. Perfecto! Is that a word? It should be. While the pasta was boiling I threw a bunch of fresh asparagus in the oven to roast drizzled in olive oil, salt, and pepper. Simple, but oh so good. When it came out I added a splash of balsamic vinegar, and had the perfect side dish for my new, improved, Sicilian Pasta Recipe. We sprinkled on some parmesan judiciously, and I added some extra pine nuts (and later, kidney beans for added fiber and protein) and had a absolutely delicious, Italian meal. Tired of your same old pasta sauce recipe? Try this recipe- it’s simpler than caponata but channels the same divine flavors. [...]

  5. We had pork loin (brined in apple cider vinegar mixture first) then coated in a coffee/cloves/brown sugar rub and roasted until fork tender. Homemade cranberry sauce – tart and tasting a little of orange (my husband’s amazing contribution). Gluten-free stuffing with gluten-free corn-free bread, dried cranberries, pork sausage, sage, rosemary…. So good that the five non-gluten-free people ate most of the pan. Green beans with onion. Mashed potatoes and homemade gravy from pork drippings and real chicken stock. And finally, gluten-free homemade pie (Fenster’s amazing crust recipe that tastes like the real thing), both pumpkin and pecan (pecan made corn-free with maple syrup – amazing!).

  6. [...] Seamaiden from Book of Yum – the woman does not sleep, I swear – posted an interesting recipe for Stuffed Acorn Squash – with Portobello Mushrooms nonetheless. Yum for sure! [...]

  7. [...] I could go on forever listing recipes that might be appropriate for your Thanksgiving feast. These articles contain  recipes and ideas from three blogs: A Gluten-Free Guide, Gluten-Free Bay, and The Book of Yum. [...]

  8. We are having gluten-free/veggie food:

    Acorn Squash with Mushroom Stuffing
    Southern Cheese Mashed Potatoes
    Lebanese Tabouli (parsley, tomato and onion salad made with crushed Hol-Grain rice crackers instead of bulghur wheat)
    Cranberry Sauce
    Pumpkin Pie (with Rebecca Reilly’s recipe for GF crust)

    YUM, can hardly wait for thanksgiving!

  9. [...] of the blog Book of Yum and one of the undisputed Queens of vegetarian GF blogging, shares her Thanksgiving menu and a recipe (which looks yummy even if it is for stuffed squash) Published [...]

  10. [...] Main Entrees: Acorn Squash with Portobello Mushroom Stuffing Beet Green and Chard Spinach-less Pie Dairy Version Non-Dairy Version Nutritional Yeast Vegan Gravy [...]

  11. Oh my goodness. That squash looks just amazing! I would eat that anytime, Thanksgiving or not! Seriously!! I have squash sitting on the counter so I think I will pick up some portabella’s today!
    And thanks for linking up, my friend! ;)

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