Stuffed Mushrooms - Vegan Friendly |
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Prep Time: 12 Minutes Cook Time: 30 Minutes |
Ready In: 42 Minutes Servings: 4 |
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These are delicious and no one was more surprised than I was, the confirmed carnivore—they satisfy that fifth 'umami' taste for savory, protein-rich foods. They are easy to make and, frankly, better than a lot of recipes I have that involve meat (!) This is an adaptation of a recipe I found online. It's vegan-friendly but also appeals to omnivores. If you want to jump-shift to vegetarian, top them with parmesan cheese rather than the nutritional yeast. These may be made up to 24 hours ahead. Ingredients:
24 brown button mushrooms |
3 tablespoons olive oil |
1/2 onion |
1 stalk celery |
3 garlic cloves |
2 -3 tablespoons breadcrumbs |
1/2 cup walnuts |
1/2 cup tempeh or 1/2 cup tofu |
1/2 cup vegetable broth |
1/4 cup nutritional yeast |
salt or soy sauce |
1 teaspoon lemon pepper |
1 tablespoon dried parsley flakes |
1 teaspoon poultry seasoning |
Directions:
1. Remove the stems from the mushroom caps and chop them, along with the onions and celery.
2. Put the garlic through a press and saute the garlic with the chopped vegetables.
3. Chop the walnuts.
4. Add the rest of the ingredients and pulse in a food processor.
5. Adjust the texture with broth or breadcrumbs.
6. Place the mushroom caps on a greased baking pan and sprinkle with salt.
7. Stuff the caps and top with a sprinkle of nutritional yeast (or the Parmesan, if you're going vegetarian).
8. Bake, uncovered at 350 for 30 minutes if at room temperature, 40, if chilled.
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