Vegan Stuffed Mushroom

By Nikki Loren
January 4, 2016
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Author Notes: Gluten and dairy free stuffed mushrooms with a crunchy surprise. From my blog "Nikkis Plate"Nikki Loren

Makes: 10

  • 1.5 pounds Mushrooms
  • 1 red bell pepper, chopped
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely minced
  • 1/4 cup sun dried tomatoes, finely diced
  • 3/4 cup pecans, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 pinch dried oregano
  • 1 pinch chilli flakes
  1. Preheat the oven to 375ºF.
  2. Wash and remove mushrooms stems, set aside.
  3. 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.
  4. Spoon the filling into the mushrooms and bake for an additional 20-30 minutes (depending on strength of your oven)
  5. Top with oregano, parsley and chill flakes if desired. Serve warm.

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