Learn a simple and delicious recipe of stuffed mushrooms in only 5 super easy steps.
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Are you tired of stuffing mushrooms with the same-same ingredients such as rice and quinoa?
Don’t you know what to cook for that hot date who happens to be gluten-free but loves mushrooms?
Are you out of ideas of how to truly impress your colleagues that you invited over for dinner?
I am glad you’ve found the right place to get out-of-the-box ideas which will present a healthy vegan dish that can also be delicious, nutritious and beautifully served.
Step #1: Roast the Capsicums with a drizzle of olive oil and salt to taste
Step #2: Prep the lovely mushrooms by removing the gills with a spoon
Step #3: Whip the tofu cream as follows:
– Blend tofu with juice of half lemon, a drizzle of olive oil, 2 Tbsp of nutritional yeast and turmeric, salt & pepper to taste;
– Blend it again after adding the roasted capsicum and 3 Tbsp of nut milk of your choice;
Step #4: Stuff the mushrooms with the cream you just whipped
Step #5 – Bake them for 20 minutes at 180C in a pre-heated oven. Keep an eye on them so they won’t burn!
I also prepared a super delicious fresh salad as side dish with leaves, red cabbage, cucumber, carrots, avocado, and toasted sunflower seeds. To season the salad I used half a lemon, olive oil, salt & pepper – everything to taste! Follow your heart ❤️
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