Low Carb Vegan Stuffed Portobello Mushrooms
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Carefully cut the stalks from the mushrooms and finely chop. Finely chop the rosemary and crush the garlic. Heat a tablespoon of the oil in a skillet over a low/medium heat. Add the onion, garlic, mushroom stalks, rosemary and pine nuts. Sweat gently for 3-4 minutes until tender and golden.
Step 3
Whilst the stuffing is cooking, carefully scoop out the gills of the mushroom with a teaspoon and discard. Brush the mushrooms with the remaining oil then transfer to a shallow oven tray. Bake for 10 minutes until tender.
Step 4
Finely chop the cranberries and add to a small bowl along with the ground almonds, nutritional yeast, salt and pepper. Stir to combine.
Step 5
Add the onion and pine nut mixture and stir well.
Step 6
Divide the stuffing evenly between the two part-cooked mushrooms. Return the mushrooms to the oven to bake for a further 8 minutes or until cooked through and tender and the stuffing is golden.
Ingredients
- Rosemary, Fresh – 2 teaspoon
- Almonds-ground by Compliments – 2 tablespoon
- Portabella Mushrooms, Raw – 2 each
- Olive Oil – 1-½ tablespoon
- Pine Nuts – 1 tablespoon, whole pieces
- Red Onion – 1 tablespoon
- Garlic – 1 clove
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray – 1 tablespoon
- Nutritional Yeast Seasoning by Bragg – 1 tablespoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon