Wednesday, December 13, 2017

Quinoa and veggies stuffed mushrooms (with vegan parm)

Guys, I think that an apple tart and a custard pie are ok for desserts, at least for now. But we have to cover the savory part of the meal, don't we?
I think that mushrooms are perfect for appetizers, especially when they are stuffed, and with some vegan parmesan on top... 
They are so tasty!
And you are lucky, because in one post you have my recipes for the mushrooms and for the vegan parm :)
Ok, these are the recipes:

Quinoa and veggies stuffed mushrooms
2 tablespoons flaxseed meal + 6 tablespoons water (or 2 flax eggs)
~1/2 cup water or vegetable broth, to sauté
0.5 kg or about 26 baby bella mushrooms
100 g (1 cup) onion, diced small
100 g (1 cup) carrots, diced small
75 g (1/2 cup) sweet red pepper, diced small
3 cloves garlic, finely minced
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried parsley 
1 cup cooked quinoa
2 tablespoon nutritional yeast
Salt and pepper, to taste

Mix together the flaxseed meal with the water in a small bowl and set it aside to thicken for about 15 minutes.
Clean the mushroom caps with a damp paper towel. Carefully break off the stems and using the tip of a spoon, hollow out the center of the mushrooms so it is a clean and smooth surface, making room for the filling. Reserve the stems and what you scoop out.
Dice your veggies and your mushroom stems. Or just blitz them in a food processor until they are small enough. Veggies and mushroom separately.
In a large nonstick skillet over medium heat, add in about 3-4 tablespoons of water and heat through. Add the onion, carrots, pepper, and garlic, and cook for about 6-8 minutes or until the onions are translucent and the vegetables are fragrant. Add the mushroom stems and the reserved mushroom pieces, and cook for a couple of minutes or until the mushrooms are tender. Add more water as needed to prevent burning.
Add your seasoning, nutritional yeast, flax eggs and quinoa, and cook just until the quinoa is warm. Remove from heat.
Preheat the oven to medium heat and line a baking sheet with parchment paper or a silicone baking mat. Place the mushrooms caps stem side up on the baking sheet and scoop about 1-2 tablespoons of mixture into each mushroom cap to form a mound. Depending on the size of mushroom you may need a little more or less to fill it.
Sprinkle each mushroom cap with vegan parm or plain breadcrumbs and bake for 25-30 minutes, or until browned on medium-low heat.
Remove the mushrooms from the oven and sprinkle each with chopped parsley and even more vegan parmesan.

Vegan parmesan
65 g (½ cup) cashews
3 tbsp nutritional yeast
½ tsp salt

½ tsp garlic powder

Throw everything in a food processor and blitz everything until it's fine.

If you want to see how I make everything just click here:

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