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Vegan Stuffed Mushroom

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Vegan Stuffed Mushroom

Photo by Nikki Bahan
  • Makes
    10
Author Notes

Gluten and dairy free stuffed mushrooms with a crunchy surprise. From my blog “Nikkis Plate” —Nikki Loren

Ingredients

  • 1.5 pounds

    Mushrooms


  • 1

    red bell pepper, chopped


  • 1

    onion, finely chopped


  • 2

    cloves of garlic, finely minced


  • 1/4 cup

    sun dried tomatoes, finely diced


  • 3/4 cup

    pecans, finely chopped


  • 1 tablespoon

    extra virgin olive oil


  • 1 pinch

    dried oregano


  • 1 pinch

    chilli flakes

Directions
  1. Preheat the oven to 375ºF.
  2. Wash and remove mushrooms stems, set aside.
  3. In a medium pan over medium-high heat, add 1 tablespoon of olive oil. Saute the shallots, bell pepper, garlic and sun dried tomatoes until they start to get tender. Add in the tomato paste and chopped pecans, cook another 2 minutes.
  4. Spoon the filling into the mushrooms and bake for an additional 20-30 minutes (depending on strength of your oven)
  5. Top with oregano, parsley and chill flakes if desired. Serve warm.

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