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
Wipe clean the mushrooms, and de-stem. Finely chop up enough of the stems to equal out 1¼ cup.
Heat pan, add onions and sauté until golden, adding in water or broth to prevent sticking.
Add peppers, mushrooms, and seasonings and sauté until softened
In a bowl, combine sautéed veggies, almond meal, and parsley, and mix until combined
Place mushroom caps on a cookie sheet and add filling to mushroom caps
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/