This recipe is so fast and easy because the glaze is made with simple store-bought ingredients. This “chef’s secret” can be the beginning of many more great, glazed dishes that you can prepare, using my simple formula.
This recipe was developed for a black tie vegetarian event. I paired the stuffed portobello with a tofu sweet corn souffle, and an oregano crostini. This concept is easy to dress up or down. Fill the glazed mushroom cap with crumbled bbq tempeh. Top with carmelized onions. It’s like a vegan sloppy joe!
Let this recipe inspire your imagination. In the south, this recipe is recreated with “secret family ingredients” at almost every gathering. It sometimes is called “Cowboy Caviar.” All types of beans can be used. Fresh or canned work equally well. Any veggies you may need to use up can be finely chopped and added to create your special caviar.