Veggie Stuffed Mushrooms
Author: 
Recipe type: Appetiser
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: about 36
 
Veggie Stuffed Mushrooms: make with or without bread crumbs; gluten free, oil free, and plant-based
Ingredients
  • 1½ pounds of cremini mushrooms (that's the baby portobellos)
  • ½ cups finely diced red pepper
  • ½ cup finely diced red/white onion
  • 1½ cups of bread crumb of choice, or 1 cup almond meal (place almonds into a blender/food processor and pulse until fine) or rice to help veggies bind (can grind up bread in a food processor to make your own and avoid pre-packaged bread crumbs with preservatives/oils)
  • ¾ tsp salt, pepper, and thyme
  • ½ tsp turmeric
  • water/broth to prevent sticking
  • ¼ cup fresh chopped parsley
Instructions
  1. Wipe clean the mushrooms, and de-stem. Finely chop up enough of the stems to equal out 1¼ cup.
  2. Heat pan, add onions and sauté until golden, adding in water or broth to prevent sticking.
  3. Add peppers, mushrooms, and seasonings and sauté until softened
  4. In a bowl, combine sautéed veggies, almond meal, and parsley, and mix until combined
  5. Place mushroom caps on a cookie sheet and add filling to mushroom caps
  6. Heat oven to 350 and bake for about 15 minutes, until they look softened, and the bread crumbs have browned slightly. If a more crunchy top is desired, place under broiler for 2-3 minutes (be careful not to burn).
Notes
Based on 2 mushrooms/person using 28 mushrooms as base using udi's gluten free flaxseed bread. 17% Vitamin C, 229 mg of potassium
Nutrition Information
Serving size: 2 mushrooms Calories: 30 Fat: < 1 g Saturated fat: < 1g Carbohydrates: 5.3 g Sugar: 1.4 g Fiber: 1 g Protein: 1.9 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/appetizers/veggie-stuffed-mushrooms-gluten-free/