Delicious Stuffed Mushrooms
If you are ever a contestent on the game show, Jeopardy, and the answer is "Kennett Square, PA," you will know that the question is "Where is the mushroom capital of the world?" It's about a thirty minute drive from my house, so last week, I headed to Phillips and got some freshly picked mushrooms. Phillips is one of the largest mushroom growers in the world, and their retail store is close by. My mushrooms were nice, big, white caps, perfect for stuffing.
Sometimes, I remember the way I cooked before becoming a plant-based vegan, things were laced with cheese, and oil, salt and more cheese. I wanted to create something delicious and nutritious and use only clean ingredients. These were so good that I actually ended up using the leftovers for sandwiches, and were that
Get a pencil, here's a great recipe for you to try.
Super Broccoli Stuffed Mushrooms
10-12 large stuffings mushrooms
2 cups of cooked broccoli
2 cloves of garlic
2 T of nutritional yeast
1 slice of whole wheat bread (to make your own bread crumbs)
All the mushroom stems and gills
Low Sodium Tamari, to taste
Pepper, to taste
1/4 cup of raw cashews
You never wash mushrooms. Dust them with a clean cloth. WIth a spoon, scoop out the "gills" after you've pulled off the stems.
Take the garlic, mushroom stems/gills, and broccoli and place in your blender or food processor. Pulse until paste like. Add the bread crumbs and nutritional yeast. Add all but one tablespoon of ground cashews to the mixture. Mix together well, and then add your spices.
Let this sit for about fifteen minutes. Preheat oven to 400 degrees.
Get a muffin tin, yes a muffin tin. Stuff each mushroom with the mixture. Then, place the stuffed mushroom on top of one of the muffin spots. Bake covered for about 20-25 minutes.
Garnish with a dolyp of tomato sauce and a sprinkle of the ground cashews.
You can eat these hot, warm, or cold, and they will not disappoint. These took about 20 minutes to make, and made enough for several meals. Try them, you'll like them!
Being vegan never tasted so good.