Spicy Stuffed Mushrooms

Who doesn’t love a good stuffed mushroom? Or stuffed anything for that matter? As long as it is done well, then I am happy. Some people hear the word vegan, and they don’t know what to do. In the past I’ve been offered a bell pepper stuffed with rice or a mushroom overcooked and smothered in oil. Both of which I was unable to eat.

If you have vegan friends, consider giving them this. It is full of veggies, protein, healthy fats, and is super flavorful.

This recipe is mainly for the stuffing part. What you choose to do with it is up to you since it is versatile. I used it in three different ways: First, I stuffed it into large portobello mushrooms. (This is if you want more of a main course type dish.) You could also stuff it into miniature portobellos for more of an appetizer to another meal. Another option is to use it on top of asparagus as a kind of side dish. If you do use it to top asparagus you can take it a step further and wrap that in collard green leaves after it is cooked.

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Ingredients:

1 serrano chile pepper

2-4 shallots

1 red bell pepper

3 large carrots

3 garlic cloves

6 scallions

1 can garbanzo beans

1/2 cup tahini (I use the one from TJ’s that is already mixed with lemon juice and garlic, so it’s not just sunflower)

1/3 cup cooked rice

1 tsp. smoked paprika

1 tsp. fresh thyme chopped

6-8 portobello mushrooms (or you can use a combo of portobello and miniature portobello. You can also just sprinkle this mixture over asparagus and then wrap the asparagus in collard green leaves as you see in some of the pictures)

Daiya (*optional)

tomato slices (*optional)

 

Directions:

Preheat oven to 375 F

  1. Chop carrots and bell pepper into quarters and place in a food processor. Pulse until minced. Then place the mixture in a bowl.
  2. Place shallots, serrano pepper, garlic and garbanzo beans in the food processor. Pulse until minced. (Don’t over pulse because you don’t want the mixture to be smooth). Add this mixture to the bowl.
  3. Add the spices, rice, and tahini to the bowl and mix until incorporated.
  4. De-stem the mushrooms and scrape out the gills. If using asparagus, cut off the bottoms. Use a spoon to scoop the mixture into the mushroom caps. Sprinkle some of the mixture on the asparagus if using.
  5. Place on baking tray and cook for 25 minutes. There are a few options at this point:
    1. You can leave the meal as it is.
    2. Ten minutes into cooking, you can add sliced tomatoes
    3. Ten minutes into cooking, you can add some vegan cheese

Enjoy!

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