Gluten and dairy free stuffed mushrooms with a crunchy surprise. From my blog "Nikkis Plate" —Nikki Loren
red bell pepper, chopped
onion, finely chopped
cloves of garlic, finely minced
sun dried tomatoes, finely diced
pecans, finely chopped
extra virgin olive oil
In This Recipe
Preheat the oven to 375ºF.
Wash and remove mushrooms stems, set aside.
In a medium pan over medium-high heat, add 1 tablespoon of olive oil. Saute the shallots, bell pepper, garlic and sun dried tomatoes until they start to get tender. Add in the tomato paste and chopped pecans, cook another 2 minutes.
Spoon the filling into the mushrooms and bake for an additional 20-30 minutes (depending on strength of your oven)
Top with oregano, parsley and chill flakes if desired. Serve warm.