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Stuffed Baked Mushrooms

Stuffed Baked Mushrooms
Ingredients
2 tbsp rapeseed oil
8 large portabello mushrooms
1 medium onion, chopped
1 garlic clove, crushed
25g porridge oats
225g can of chopped tomatoes
1/2 tsp tabasco sauce
25g pine nuts
25g parmesan cheese, grated
1 tsp mixed herbs
salt and pepper

Vegan snack
Serves: 4
Preparation time: 35 minutes
Oven temp: 190C, Gas 5

1 Remove and finely chop the stalks of the mushrooms. Gently fry the onions, garlic, mixed herbs and chopped mushroom stalks in the oil until the onion has softened about 5-6 minutes.

2 Stir the porridge oats into the onion and mushroom mixture and cook for a further minute, stiring occasionally.

3 Add the tomatoes and season to taste with the tabasco sauce, salt and pepper, cook for 1 minute longer.

4 Place the mushrooms cup upwards into a large greased oven tin. Spoon the stuffing mixture into each of the mushroom cups using all of the mixture.

5 Sprinkle the Parmesan cheese and pine nuts on top of each mushroom, and bake in a preheated oven for 25 minutes until the mushrooms are tender.

6 Place two mushrooms per person onto plates and serve with your choice of mixed salad.

Nutritional Info
typical amounts per serving
caloies
0Kcal
fat
0g
saturated
g
unsaturated
g
carbohydrates
0g
sugar
0g
fibre
0g
protien
0g
salt
0mg