Vegan Hamam Mahshi Recipe | Cooking With Jade

Vegan Hamam Mahshi Recipe

3 MINS READ
Vegan Hamam Mahshi Recipe
Chef Jade_VEGAN HAMAM MAHSHI

VEGAN HAMAM MAHSHI

Prep Time 30 minutes
Cook Time 1 hour
Cuisine Egyptian
Servings 4

Equipment

  • Large pot
  • Frying pan
  • Mixing bowl
  • Knife
  • Spoon

Ingredients
  

  • 4 large portobello mushrooms
  • 1 cup cooked rice
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 tomato diced
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Remove the stems from the portobello mushrooms and set them aside.
  • In a large pot, bring water to a boil. Add the mushroom caps and cook for 2-3 minutes to soften them slightly. Remove the mushrooms from the pot and set them aside to cool.
  • In a frying pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
  • Finely chop the mushroom stems and add them to the frying pan. Cook for a few minutes until the mushrooms release their moisture.
  • Add the diced tomato, tomato paste, cooked rice, lemon juice, ground cumin, ground coriander, ground cinnamon, salt, and pepper to the frying pan. Stir well to combine all the ingredients.
  • Cook the mixture for about 5 minutes, allowing the flavors to blend together. Remove from heat and let it cool.
  • Preheat the oven to 180°C (350°F).
  • Stuff the cooled mushroom caps with the rice mixture, pressing it firmly into each mushroom.
  • Place the stuffed mushrooms in a baking dish and cover the dish with aluminum foil.
  • Bake for about 45 minutes, or until the mushrooms are tender and the filling is heated through.
  • Remove from the oven and garnish with fresh parsley.
  • Serve the vegan Egyptian Hamam Mahshi as a main dish with a side of salad or rice.

Notes

NUTRITIONAL FACTS:
Calories: 250 | Total Fat: 7g | Total Carbohydrates: 33g | Dietary Fiber: 7g | Protein: 18g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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