Stuffed Mushrooms
20 large white mushrooms (about 2" diameter)
1/4 cup wine
1 medium onion, finely minced
2 cloves garlic, minced
2 ribs celery, finely minced
2 tablespoons finely shredded carrot
1 1/2 teaspoons salad herbs (mix of parsley, majoram, etc.)
2 cups bread crumbs, cubed
salt and pepper, to taste
1. Preheat oven to 350 degrees F and lightly spray a baking sheet. Remove mushroom stems, and chop. Bring a large pot of water to boil and add mushrooms. Cook for a couple minutes or until they start to shrink.
2. Drain mushrooms and place into a pan of cold water for a minute to stop cooking. Drain mushrooms. In a large nonstick saute pan, saute the onions, mushroom stems, garlic and celery in the vegan wine.
3. When vegetables are tender, add the carrot and herbs. Add vegan bread crumbs and mix well. Add salt and pepper and adjust seasonings, to taste.
4. Fill mushrooms with a heaping tablespoon of the mixture, place on prepared baking sheet and cook for 10-12 minutes or until lightly browned on top.'
SO HOW'D IT GO?
Made this just now with roast veggies, gravy and roast cherry tomatoes, worked out really well. I also added a teaspoon of miso to the stuffing, and a little vegan parmesan on top. I didn't precook the mushrooms, just straight in the oven..if you do this, you should probably add a little less bread crumbs (or more liquid) so the topping doesn't dry out. Thanks for the recipe!