Juicy, savory portobello mushroom caps stuffed with a mix of pecans, celery, onion, garlic, bell pepper, a hint of ginger and a few other natural goodies…yum! Who can resist cute little stuffed veggie things like this??
Here’s a stuffed mushroom recipe that respects mushrooms. Crushes on them, even, And it’s vegan and gluten free and extra healthy!
I appreciate how easy they are to make, and how pretty they look. I originally made them as a party appetizer, but since then I’ve had them as a main dish with a salad and side of brown rice, and that works too. It’s actually pretty hot!
VEGAN STUFFED PORTOBELLO MUSHROOMS RECIPE
Vegan stuffed mushrooms give big flavor with simple ingredients. Perfect for entertaining and holidays. Gluten free, low carb too.
Ingredients
- 16 oz. small/medium portobello or "baby bella" mushrooms (20-25, depending on size)
- 1 small onion, chopped well
- 1 small red bell pepper, chopped well
- 1 small stalk celery (green part only), sliced in half and then chopped fine
- 2 cloves garlic, minced
- 1/2" slice fresh ginger, peeled and minced
- 1/2 c pecans, well crushed
- 1 Tbs olive oil
- 1 tsp soy sauce or tamari
- fresh ground black pepper to taste
Instructions
- Heat the oven to 350. Line a baking sheet with parchment paper. Pop the stems out of the mushrooms and arrange the caps on the baking sheet.
- Chop the stems well and put them in a mixing bowl. Chop the rest of the veggies and add them to the bowl. Stir in the pecans.
- Heat a skillet on medium and add the oil. Add the contents of the bowl to the skillet and saute for about 4-5 minutes. Remove from heat and let cool slightly. Stir in the soy sauce and fresh black pepper to taste.
- Spoon filling into each mushroom cap. Bake for 15 minutes. If the mushrooms are sticking to the parchment, give them a gentle twist to loosen. Serve hot.
Recipe Adapted : VEGAN STUFFED PORTOBELLO MUSHROOMS @ eathealthyeathappy
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