This easy stuffed mushroom recipe turned out perfect. For our last night in Paris, we wanted to put together some healthy vegan recipes for our wonderful hosts, Karine and Kelric. We didn't want any kind of indigestion on our 8 hour flight home, so the main part of our meal was brown rice topped with an eggplant and tomato sauce.
We started with the zucchini crackers topped with tomato, avocado and pesto that Haley had made for us in Amsterdam. Then we sat down to enjoy our rice along with these stuffed mushrooms.
1⁄3 Large, minced
1⁄4 Cup (4 tbs)
Balsamic wine vinegar/Red wine vinegar
1. Take the stems off the mushrooms, and put them aside. Rub the mushrooms with 1-2 teaspoons of olive oil, then with a pinch of salt. Put the mushrooms in a baking dish into an oven at about 350 degrees F.
2. Meanwhile, mince the mushroom stems, zucchini and onion and stir them together in a bowl. Add another teaspoon of olive oil, another pinch of salt and the vinegar or red wine. Take the mushrooms out of the oven and fill them with the vegetable mixture.
3. Put any extra stuffing on the side to bake separately. Put the dish back in the oven for 20 minutes, or until the mushrooms are soft. I hope you enjoy this easy stuffed mushroom recipe, the latest of my healthy vegan recipes.
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