Vegan Grain-free Stuffed Mushrooms
These ones are loaded with walnuts, spinach and sundried tomatoes, a savory
burst of flavor to feed any appetite.
1 1/2 lbs. mushrooms, you can use baby portobellos, cremini or button
2 tablespoons olive oil 1
/4 cup fresh parsley, roughly chopped
1 small red bell pepper, finely chopped - reserve a little for serving
1 small shallot, finely chopped
2 cloves garlic, finely minced
1/4 cup sun dried tomatoes, finely diced
3/4 cup walnuts, finely, roughly chopped
1 cup baby spinach, finely, roughly chopped
salt and pepper, to taste
Preheat the oven to 375ºF.
Remove the stems from the mushrooms, set aside to dice and add to the
filling. Brush mushrooms with a little olive oil, place stem side up and
bake for 8-10 minutes.
In a medium pan over medium-high heat, add 1 tablespoon of olive oil. Saute
the shallots, bell pepper, garlic and sun dried tomatoes for about 3
minutes until they start to get tender. Add in the parsley, finely chopped
mushroom stems and chopped walnuts, cook another 2-3 minutes. Add in
chopped baby spinach and allow it to wilt. Salt and pepper to taste.
Remove the mushrooms from the oven, pour off or soak up any water that
accumulates in the mushrooms. Spoon the filling into the mushrooms and bake
for an additional 10-12 minutes. Topped with fresh, raw diced red bell
peppers and serve warm.
By Beth @ Tasty Yummies. From: Cara's Cravings
Beth @ Tasty Yummies