These vegan stuffed mushrooms make a great starter or party snack, but they can also be paired with a big green salad for a filling plant based meal. A mix of veggies, oats and herbs make up the flavorful stuffing. Top it off with some vegan feta and you got one delicious meal!
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
12small brown mushrooms
1/2sweet onionfinely chopped
fresh ground pepper to taste
1cupalmond pulpleftover from home made almond milk
4tbsof lemon juice
3-4tbsextra virgin olive oilcold press
1tspdried oregano or thymeoptional
TO PREPARE THE MUSHROOMS
Preheat the oven to 400°F (200°C). Line a baking sheet with a parchment paper.
Gently wash and remove stems from mushrooms. Carefully carve out a portion of the inside of the mushroom just enough to make room for stuffing.
Put mushrooms, smooth side on top, on a prepared baking sheet. Cook in a preheated oven for 5 minutes.
TO MAKE THE STUFFING
In a small skillet, warm coconut oil and saute onions for 3 min adding touch of water if necessary.
Add garlic, salt and pepper and continue to cook for 2 more minutes.
[By now the mushroom caps should be ready to come out of the oven. Remove them from the oven and let cool a little bit. Flip the mushrooms, hollow side on top.]
Add tomatoes, spinach, oats and water to the onion mixture, mix well and cook for 5 minutes. Finally mix in oregano and coconut amigos, turn the heat off.
Spoon 2 tablespoons of filling into each mushroom cap, packing it in as tight as possible. Bake for 10 minutes, until mushroom is tender to tops of filling are lightly browned.
TO MAKE THE VEGAN FETA
Put everything into a high-speed blender and blend until smooth.
Top each mushroom with a teaspoon of feta. Ready to see