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Vegan Grain-free Stuffed Mushrooms

April 21, 2016 By Beth Nydick Leave a Comment

Created by Beth Nydick on April 21, 2016

  • Yield: 4-8, depending on size and quantity of mushrooms
  • Category: Appetizers, Gluten Free, Vegetarian

Ingredients

  • 1 1/2 lbs. mushrooms, you can use baby portobellos, cremini or button
  • 1 cup baby spinach, finely, roughly chopped
  • 3/4 cup walnuts, finely, roughly chopped
  • 1/4 cup sun dried tomatoes, finely diced
  • 2 cloves garlic, finely minced
  • 1 small shallot, finely chopped
  • 1 small red bell pepper, finely chopped - reserve a little for serving
  • 1/4 cup fresh parsley, roughly chopped
  • 2 tablespoons olive oil
  • salt and pepper, to taste

Instructions

  1. Preheat the oven to 375ºF.
  2. Remove the stems from the mushrooms, set aside to dice and add to the filling.
  3. Brush mushrooms with a little olive oil, place stem side up and bake for 8-10 minutes.
  4. 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.
  5. 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.
  6. Topped with fresh, raw diced red bell peppers and serve warm.
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Hi! I'm Beth! Blue Barn Kitchen is a health focused lifestyle brand with simple and creative recipes, meal planning and lifestyle programs, making living healthy effortless. Read More

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Add those veggies! It so much easier to make a hea Add those veggies! It so much easier to make a healthy dinner when you have roasted a whole bunch of veggies. Last nite I made zucchini with scallion, carrots with parsley , tomato with garlic and it took me 5 minutes. Here is how to make veggies fast and tasty.
1. Pull all the veggies you have in the house that you can cook. Pick 3 to 4.
2. Chop everything into big pieces or keep whole.  3. Add to a bowl, add olive oil, salt and pepper. Get really crazy and peel some garlic to throw in. Put it all onto 1 or more oiled pans.
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