Ingredients
-
24
-
3
-
1/2
-
1
-
3
-
2 - 3
-
1/2
-
1/2
-
1/2
-
1/4
-
-
1
-
1
-
1
-
Directions
Stuffed Mushrooms – Vegan Friendly, These are delicious and no one was more surprised than I was, the confirmed carnivorethey satisfy that fifth ‘umami’ taste for savory, protein-rich foods They are easy to make and, frankly, better than a lot of recipes I have that involve meat (!) This is an adaptation of a recipe I found online It’s vegan-friendly but also appeals to omnivores If you want to jump-shift to vegetarian, top them with parmesan cheese rather than the nutritional yeast These may be made up to 24 hours ahead , These were tasty and fairly easy to make Thanks so much for sharing! :O), These are delicious and no one was more surprised than I was, the confirmed carnivorethey satisfy that fifth ‘umami’ taste for savory, protein-rich foods They are easy to make and, frankly, better than a lot of recipes I have that involve meat (!) This is an adaptation of a recipe I found online It’s vegan-friendly but also appeals to omnivores If you want to jump-shift to vegetarian, top them with parmesan cheese rather than the nutritional yeast These may be made up to 24 hours ahead
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Steps
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1
Done
|
Remove the Stems from the Mushroom Caps and Chop Them, Along With the Onions and Celery. |
|
2
Done
|
Put the Garlic Through a Press and Saute the Garlic With the Chopped Vegetables. |
|
3
Done
|
Chop the Walnuts. |
|
4
Done
|
Add the Rest of the Ingredients and Pulse in a Food Processor. |
|
5
Done
|
Adjust the Texture With Broth or Breadcrumbs. |
|
6
Done
|
Place the Mushroom Caps on a Greased Baking Pan and Sprinkle With Salt. |
|
7
Done
|
Stuff the Caps and Top With a Sprinkle of Nutritional Yeast (or the Parmesan, If You're Going Vegetarian). |
|
8
Done
|
Bake, Uncovered at 350 For 30 Minutes If at Room Temperature, 40, If Chilled. |
