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Herb and Nut Stuffed Mushrooms

December 20, 2011
November 2018
Thanks for dropping in to check out my comforting, herb and nut stuffed mushrooms. We love mushrooms! They are a power punch of vitamin D, selenium, protein, fibre and most importantly they’re yummy and comforting, especially when they are stuffed with a tasty nut and herb stuffing!
Here’s my recipe for nut and herb stuffed baked mushrooms.
1 small bowl nuts, whizzed in mixer to make crumbs
Handful of seeds such as sunflower and pumpkin (add to the nut mix to whiz)
3 -4 cloves of minced garlic
4 portobello mushrooms
1 punnet chestnut mushrooms
2-3 slices gluten free bread, whizzed in mini mixer to make breadcrumbs
Half cup Nutritional yeast
Handful of dried parsley, thyme, sage, oregano and/or fresh herbs if you have them
Lemon juice of half a lemon
1 small cup veg stock
1 sautéed onion
Tablespoon flaxseeds
Pomegranate seeds and cranberry stewed with a little coconut sugar to make a compot if you have these, for the top.

Put the onion on to saute in a little oilMeanwhile, mix 2 thirds of the bread crumbs, whizzed up nuts & seeds, nutritional yeast, herbs, flaxseed, seasoning and minced garlic. Add the lemon juice and gradually add the stock, mixing until it forms stuffing consistency.

Shape the stuffing mixture around the large portobello mushrooms and sprinkle on the remaining breadcrumbs.

Place in baking dish, place the smaller chestnut mushrooms among the bigger ones and a drizzle of olive oil. Bake for 20 -30 mins or until breadcrumbs turn golden. Add the cranberry compote and a few pomegranate seeds and sprigs of parsley for an extra splash of gorgeous colour. Serve with rice or pasts for a delicious, satisfying lunch or dinner and a happy healthy belly!

mushroom bake prepIMG_7926

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