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Vegan Stuffed Mushrooms

Great hors d’oeuvre to please people who are vegans, allergic to dairy and/or wheat when hosting a party

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Servings: 4

Prep Time: 05:00

Cook Time: 00:35

Main Ingredients

1 tbsp extra virgin olive oil

1/2 yellow onion (finely

chopped)

1 cup walnuts (raw, chopped)

2 tsps rosemary (fresh)

1 garlic (clove, minced)

1/4 tsp sea salt

1/3 cup dried unsweetened cranberries (roughly chopped)

12 cremini mushrooms (whole, stems and gills removed)

1 tbsp nutritional yeast 2 tbsps parsley (chopped)

Preparation

1Preheat the oven to 400oF (204oC) and line a baking sheet with parchment paper.

2Heat a frying pan over medium heat and add extra virgin olive oil, onion, walnuts, and rosemary. Cook until lightly toasted, about 4 to 5 minutes and then add the minced garlic. Cook for an additional 30 seconds and then add the sea salt and cranberries. Remove from heat.

3Use a spoon to add the walnut mixture to the mushrooms then sprinkle the nutritional yeast on top.

4Transfer mushrooms to the prepared baking sheet and bake for 16 to 18 minutes.

5Remove the mushrooms from the oven and top with minced parsley (optional).

Additional Notes

Notes Substitute Cremini mushrooms with portobello mushrooms. Ingredients • 1 tbsp Extra Virgin Olive Oil • 1/2 Yellow Onion (finely chopped) • 1 cup Walnuts (raw, chopped) 2 tsps rosemary (fresh) • 1 Garlic (clove, minced) 1/4 tsp Sea Salt • 1/3 cup Dried Unsweetened Cranberries (roughly chopped) • 12 Cremini Mushrooms (whole, stems and gills removed) • 1 tbsp Nutritional Yeast 2 tbsps Parsley (chopped) You will stuff the mushrooms with more of the walnut mixture than you would with the cremini mushrooms. No Rosemary? Use another herb like sage or thyme. Prep Ahead Make the onion/walnut mix ahead of time and then prepare the rest before eating by stuffing the mushrooms and cooking them. Not a fan of walnuts? Replace walnuts with pecans

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