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Stuffed Mushrooms (Vegan)

July 17, 2024

Simple and tasty,  this stuffed mushroom recipe is jam-packed with plant-based goodness.

Ingredients

4 large mushrooms (remove stems)

1 tbsp plant based Nuttelex (plus additional for brushing on the caps)

2 tbsp diced red onion

2 minced garlic cloves

1/4 cup peeled and diced eggplant

1/4 cup diced red or orange capsicum

1/4 cup diced red tomato

1/4 cup diced green

1/2 tsp dried thyme leaves

2 tbsp finely chopped fresh Italian parsley

1 tsp red wine vinegar

1/2 cup vegan cheese

3 tbsp pine nuts (optional)

salt and cayenne pepper to taste

1 tbsp parsley

Directions

1Place the mushroom caps, gill side up, on a lined baking tray. Lightly brush them with Nuttelex. Sprinkle mushrooms with salt and pepper to taste.

2Bake the mushrooms for 15 minutes in a preheated oven at 190°C.

3Heat 1 tbsp Nuttelex in a pan over medium-high heat.

4Add the onions, garlic and sauté for about 15 seconds till fragrant. Add eggplant, bell pepper, tomato, zucchini, thyme, salt and cayenne pepper to taste. Cook for 3 minutes or until the vegetables are almost tender. Stir in red wine vinegar and cook for 1 minute. Remove the pan from the heat. Fill each mushroom with 1 tbsp of vegetables mixture, sprinkle on top with some vegan cheese and pine nuts.

5Bake the mushrooms for 5 minutes or until the vegan cheese turns golden brown.

6Garnish with parsley and serve.

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