Stuffed Mushrooms

Step back into the 80s with these epic stuffed mushrooms. Creamy toasted pine nuts and walnuts, fragrant onion and garlic, rosemary, smoked paprika, and a dash of balsamic.

Course dinner, lunch, Main Course, Side Dish

Cuisine American

Keyword dairy free, easy, gluten free, healthy, mushooms, quick, sugar free, vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 135kcal

Author Buffy Ellen Gill

Cost $10

Equipment

Food processor

Ingredients

200g portobello mushooms
1 onion
1 stalk celery
3 cloves garlic
1/4 c walnuts
1/4 c pine nuts
1 tbsp nutritional yeast
1 tbsp fresh rosemary / thyme
1/2 tsp smoked paprika
1/2 tsp sea salt
1/4 tsp ground black pepper
1 tbsp tamari
1 tbsp balsamic vinegar

Instructions

Preheat oven to 180°C fan bake, and cut off the stems of the mushrooms.
Blitz onions, celery, mushrooms stems, and garlic in your food processor to a chunky paste, then pan fry in a little water for a few minutes until soft.
Meanwhile toast the walnuts and pine nuts in a pan for a few minutes until golden, then blitz in a processor with the nutritional yeast, herbs and spices to a crumb. Set ¼ aside.
Add the onion mix to the crumb in the processor, with the tamari and balsamic, and pulse until combined. Fill the portobellos, top with the remaining crumb, and bake for 20 minutes. Serve with some brown rice or potatoes, and a salad. Leftovers will last 4 days in the fridge.

Video

Notes

Nut free: Use hemp or sunflower seeds instead of walnuts and pine nuts.

Nutrition