Author Notes
Gluten and dairy free stuffed mushrooms with a crunchy surprise. From my blog "Nikkis Plate" —Nikki Loren
Ingredients
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1.5 pounds
Mushrooms
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1
red bell pepper, chopped
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1
onion, finely chopped
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2
cloves of garlic, finely minced
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1/4 cup
sun dried tomatoes, finely diced
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3/4 cup
pecans, finely chopped
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1 tablespoon
extra virgin olive oil
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1 pinch
dried oregano
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1 pinch
chilli flakes
Directions
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Preheat the oven to 375ºF.
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Wash and remove mushrooms stems, set aside.
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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.
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Spoon the filling into the mushrooms and bake for an additional 20-30 minutes (depending on strength of your oven)
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Top with oregano, parsley and chill flakes if desired. Serve warm.
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