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1
Preheat oven to 400u00b0F.
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2
Grind the almonds in the blender/food processor to create fine mix.
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3
Quarter the Cremini mushrooms. If they are too big cut them in 8.
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4
Cut zucchinis in half, and scrape out the pulp (use the spoon). Reserve the shells - you can stuff them and bake with the mushrooms.
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5
If using cauliflower, cut the florets in small pieces.
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6
Heat 3 tbsp of olive oil on the medium-high heat in a frying pan, add garlic, ginger, mushrooms and fry for 7-10 minutes, or until the mushrooms loose most of the liquid.
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7
Lower the heat to medium and add carrots, apples, zucchinis, cauliflower, mix well and let fry for 5-7 minutes, or until all the vegetables are tender.
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8
Add spices, tofu, and Tamari. Keep mixing until the tofu is thoroughly warm.
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9
Taste and adjust for seasoning.
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10
Add the almonds and stir the mixture. Now it should be easier to work with the filling.
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11
Let the filling cool; meanwhile cut the stems of the Portobellos and scrape of the gills (spoon works the best for this).
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12
Lightly oil the baking pan with the remaining olive oil.
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13
Stuff the Portobello cups and the zucchini shells with the stuffing, be generous :) Put them on the baking sheet and start the timer.
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14
The mushrooms come out best after 20-25 minutes of baking. Zucchinis would take as long as 40 minutes of baking.
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15
You could add some shredded vegan cheddar on top during the last 5 minutes of baking.
