Stuffed Mushrooms Recipe (Vegan, Gluten Free, Oil Free)

This recipe is adapted from “From My Bowl” recipe:

Ingredients:

• 12 medium cremini mushrooms, stems removed (about 12 ounces / 340g)

• 2 tablespoons coconut aminos (original or teriyaki)

• 1/2 cup (55 g) raw walnuts

• 1/2 cup (75 g) pine nuts

• 1/2 small yellow onion, quartered

• 1 rib celery, cut in fourths

• 3–5 cloves of garlic

• 1 tablespoon fresh rosemary (or 2 tsp dried)

• 2 teaspoons fresh thyme (or 1/2 tsp dried)

• 1/2 teaspoon paprika

• 1/2 teaspoon ground sage

• 1/2 teaspoon black pepper, plus more to taste

Instructions

• Prep: Preheat the oven to 375F and set a baking tray aside.

• Marinate the Mushrooms: place the mushroom caps in a large glass bowl and drizzle 1 tablespoon of coconut aminos over them; use a spatula to gently toss them in the mixture, until evenly coated. Set aside and let marinate while you prepare the filling, tossing occasionally.

• Toast the Nuts: bring a medium pan to medium-high heat; Add the pine nuts and walnuts to the pan and toast for 5 minutes, stirring frequently to prevent burning. The nuts should be fragrant and slightly golden when finished; set aside.

• Process the Filling: add the onion and celery to a food processor and process until they are very finely chopped, almost at a chunky paste. Remove from the food processor and set aside. Then, add the toasted nuts, garlic, rosemary, thyme, paprika, sage, and black pepper to the food processor. Pulse until the nuts are very finely chopped, almost resembling coarse breadcrumbs. Reserve 3 tablespoons of this mixture to top the mushrooms; place the rest in a separate bowl apart from the onions/celery.

• Cook the Filling: Sauté onion and celery mixture with a couple tbsp of water in ceramic pan for 5 to 7 minutes, until the onion is translucent and slightly golden. Then, add the ground nut & spice mixture to the pan; cook for 1 minute, to allow the nuts and spices to toast. Season with salt and additional pepper to taste, if necessary.

• Fill the Mushrooms: Place each mushroom cap into the baking dish with the hollow side (where the stem used to be) facing up. Fill each mushroom with approximately 1 tablespoon of the cooked filling, using your fingers to press it in firmly (though some will remain on top). Sprinkle the reserved nut & spice “breadcrumbs” over each mushroom.

• Bake: Bake in the top rack of the oven for 27-29 minutes, until the mushrooms have fully cooked and the topping is golden brown. Remove from the oven and transfer to a serving tray; serve warm, or as desired. Leftovers will keep in the fridge for up to 3 days and are best served warm.

Published October 31, 2021