Vegan Stuffed Mushrooms
Hazel & Cacao: Hazel & Cacao
Recipe type: Savoury
Serves: 15
- 25 medium-sized flat mushrooms
- 1 TBSP grapeseed oil (or oil of choice)
- 2 TBSP water
- 2 brown onions- finely diced
- 1 red capsicum- finely diced
- 1 cup breadcrumbs (gluten-free if necessary)
- dry vegetable stock (to taste)
- salt ( to taste)
- pepper (to taste)
- Remove stalks for 15 of the mushrooms and set aside
- Finely dice onions and fry in oil. Add an extra 2 TBSP water
- Once onions are soft and translucent, add a finely diced capsicum and cook on low- medium heat for about 5-10 minutes until softened.
- Finely chop the stalks of the mushrooms and the additional 10 whole mushrooms and add to the pan.
- Season with dey vegetable stock, salt and pepper and cook for another 10 minutes until the mushrooms have been cooked.
- Stir in bread crumbs and remove from heat.
- Place the 15 mushrooms with the stems removed face down on a baking tray.
- Spoon out the mixture evenly onto each mushroom.
- Bake in the oven for 20 minutes at 200 C
- Garnish with chopped parsley.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-stuffed-mushrooms/
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