8 large portobello mushrooms
1 medium celery root, cubed
1 small onion, diced
oil, for sautéing
2 stalks celery, diced
1/2 red pepper (optional), diced
1 tablespoon tamari sauce
salt, to taste
pepper, to taste
shredded cheddar cheese, to taste
1 tablespoon Balsamic Vinegar
1 tablespoon orange juice
1/4 cup Olive Oil
1 teaspoon garlic salt
1/2 teaspoon rosemary
Wash mushrooms well and remove stems. Combine ingredients for the marinade. Marinate mushrooms in the marinade for one hour to overnight.
Preheat oven to 375 degrees. Place mushrooms in a baking pan and bake for 30 minutes. They will give off liquid and shrink considerably. Allow to cool and pour off liquid.
In the bowl of a food processor, process the celery root cubes until consistency resembles rice. Line a baking sheet with parchment paper and spray with oil. Lay the celery root rice on the baking sheet and bake for 20–25 minutes.
Meanwhile, saute onion until golden. Add celery and pepper and sauté until vegetables begin to soften, but are still firm.
Combine the vegetables with the celery root rice. Mix well. Add tamari sauce and salt and pepper to taste. Stuff mushrooms with vegetable mixture. Top with cheese to taste. Broil for three to five minutes until melted and bubbly.