Vegan Stuffed Mushrooms
Ingredients
-
½
cup
black rice
-
1
scant cup
vegetable stock
-
1
10-ounce package
baby portobello or white button mushrooms
-
¼
cup
vegan parmesan cheese
-
¼
cup
raw walnuts
-
1½
tsp
finely minced garlic
-
1½
Tbsp
olive oil
Instructions
- Preheat the oven to 350°F (176°C) and rinse the rice.
- Bring the vegetable stock to a boil, add the rice, then lower the heat, cover, and cook until the liquid is absorbed (30-45 minutes).
- Toast the walnuts on a baking sheet in the oven for 5 minutes and set aside.
- Clean the mushrooms, remove the stems, and brush with olive oil.
- Prepare the vegan parmesan if needed and set aside.
- Once the rice is done, fluff it and mix in the vegan parmesan, toasted walnuts, minced garlic, and olive oil. Adjust seasonings as needed.
- Bake the mushrooms without filling for 10 minutes to soften.
- Remove from the oven, fill the mushrooms with the mixture, top with more vegan parmesan, and bake for an additional 15-18 minutes until tender.
Nutrition Facts (estimated)
Servings
14 mushrooms
Calories
66
Total fat
4g
Total carbohydrates
8.5g
Total protein
2.2g
Sodium
72mg
Cholesterol
0mg
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