|Topic Review (Newest First)|
|05-19-2016 05:41 PM|
Thanks! I had to look up recipes to figure out what it reminded me of-I just remembered it was a Campbells soup recipe involving chicken, condensed soup, and broccoli that I used stuffing instead of bread crumbs
Next time I may make a sauce to pour over for more of a casserole, like a roux with soy milk and the mayo/dijon/nooch
|05-19-2016 05:33 PM|
|Thalassa4||Nice. Looks like a great recipe.|
|05-19-2016 05:32 PM|
|05-19-2016 05:19 PM|
Ummm --maybe next time!
I tell you, vegan mayo, dijon mustard, lots of nooch= cheezy goodness!
BTW, Portabellos at Aldi on sale for $1.50 week on 5-19 to 5-24
(meaning I will be making again very soon)
|05-19-2016 05:03 PM|
Sounds really good! Send photos!
|05-19-2016 04:49 PM|
Portabello mushroom divan
I adore portabellos, and tonight changed up my usual way of stuffing them. While making yummy sounds I was picking my brain at what old dish I was so reminded of--- Chicken Divan!
I made two cups of regular seasoned, cubed stuffing mix with 3/4 cups hot water and sauteed onion
Placed 6 peeled shrooms on a lightly oiled baking sheet, sprinkled with some Braggs (optional)
Mixed vegan mayo with equal amounts dijon mustard and spread over tops. Sprinkled with lots of nooch
top with a layer of dethawed broccoli, chopped
Cover with stuffing
Bake at 400F for about 20 minutes