Vegan Grain-free Stuffed Mushrooms
You can never have too many hor d'oeuvre recipes, so give Vegan Grain-free Stuffed Mushrooms a try. This recipe makes 4 servings with 305 calories, 10g of protein, and 23g of fat each. For $5.33 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 1657 people have tried and liked this recipe. A mixture of salt and pepper, sun dried tomatoes, walnuts, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Caras Cravings. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Grain-Free Raspberry Chocolate Chip Stuffed Cookies (Vegan + Paleo), Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), and Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free).
Servings: 4
Ingredients:
1 cup baby spinach, finely, roughly chopped
1 1/2 lbs. mushrooms, you can use baby portobellos, cremini or button
/4 cup fresh parsley, roughly chopped
2 cloves garlic, finely minced
2 tablespoons olive oil 1
1 small red bell pepper, finely chopped - reserve a little for serving
salt and pepper, to taste
1 small shallot, finely chopped
1/4 cup sun dried tomatoes, finely diced
3/4 cup walnuts, finely, roughly chopped
Equipment:
oven
frying pan
Cooking instruction summary:
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.
Step by step:
1. Preheat the oven to 375ºF.
2. Remove the stems from the mushrooms, set aside to dice and add to the filling.
3. 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.
4. Saute the shallots, bell pepper, garlic and sun dried tomatoes for about 3 minutes until they start to get tender.
5. Add in the parsley, finely chopped mushroom stems and chopped walnuts, cook another 2-3 minutes.
6. Add in chopped baby spinach and allow it to wilt. Salt and pepper to taste.
7. 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.
Nutrition Information:
covered percent of daily need
