queensveg
stuffed_mushrooms

Vegan Grain-free Stuffed Mushrooms

YIELD: 4-8, depending on size and quantity of mushrooms

What’s a party without the ever-popular stuffed mushrooms? These ones are loaded with walnuts, spinach and sundried tomatoes, a savory burst of flavor to feed any appetite.

Ingredients:
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

Directions:
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.

Courtesy of Beth at http://www.carascravings.com/2012/11/vegan-grain-free-stuffed-mushrooms-guest-post-by-tasty-yummies.html

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This entry was published on March 10, 2013 at 2:42 pm. It’s filed under Dinner, Lunch, Side dishes, Snacks and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Vegan Grain-free Stuffed Mushrooms

  1. This looks delectable :)

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