Rich, creamy pumpkin risotto is gluten-free and vegan. I spiced it up with warm Indian spices and smoked sea salt. This is an easy, unusual side to bring or serve on Thanksgiving. My book will be available on February 14, 2017:
Serve these stuffed mushrooms either as an appetizer using smaller portobellas, or use 2-4 full-size portobella mushrooms for entree portions. Either way, it’s a hearty, tasty dish with a nutty, savory filling. Read on for the surprise grain I used.
Creamy, hearty, meaty mushroom gravy… that’s meatless and gluten-free. Seriously, no one will even guess that it’s not a traditional gravy. Delicious over potatoes or polenta.