Monday, May 31, 2010


I know this blog is mainly about sweets, but hey we all have to eat real food some time right? Well i'm really having an urge to make my favorite stuffed mushrooms. These mushrooms are so delicious, and very versatile. The recipe can be altered in a number of ways. Its great as an appetizer in which case you use button mushrooms. Or you can go along with the recipe and serve this as your main course, or a side dish. Anyway you choose these are so yummy, there also pretty healthy, oh yeah AND their vegan. For all you non-vegans out there please don't let that frighten you away (remember when there's a vegan product in something such as soy cheese, you can always use the real thing).

Now my personal preference for this recipe is to use the small button mushrooms, as i've always served this as more of an appetizer/or side dish.

    2 Tbsp. olive oil
    8 large flat mushrooms; or 1 container button mushrooms
    1 chopped onion
    1 crushed garlic clove
    1/4 cup rolled oats
    1 8-oz. can chopped tomatoes with herbs
    1 tsp. hot pepper sauce
    1/4 cup pine nuts; just roughly chopped
    1/2 cup soy parmesean (or real parmesean)
1.) Preheat the oven to 375°F.
2.) Use a small amount of oil to grease a shallow baking dish large enough to hold a single layer of the mushroom caps and set aside (i use 13x9).
3.) Remove the mushroom stalks then chop them, and set the caps aside.
4.) Sauté the onion, garlic, and mushroom stalks in the oil until lightly browned. Stir in the oats and sauté for another minute. Then add the tomatoes and hot sauce.
5.) Arrange the caps with the hole side up in the prepared baking dish. Divide the stuffing mixture between the mushrooms and layer on the nuts and soy cheese.
6.) Bake for 25 minutes, should be served warm.

Now if i do decide to make these i'll definitely upload some pictures later.

Hope everyone has a great memorial day!


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