Egypt 
VEGAN HAMAM MAHSHI
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.
