Serve these juicy vegan stuffed mushrooms as appetizers in your party or Thanksgiving dinner.

INGREDIENTS: 20 cremini mushrooms; 1/2 cup (70 g) pine nuts; 1/3 cup (33 g) whole wheat panko; 1/3 cup (60 g) bell pepper, chopped; 1/4 cup (5 g) parsley, chopped; 1/4 cup (55 g) tahini paste; 3 cloves of garlic; 1/2 large shallots; 1 teaspoon liquid amino; 1 teaspoon sesame oil; 1 teaspoon our holiday seasoning

METHOD: 1. Preheat oven to 400ºF. 2. Toast pine nuts until golden brown, then transfer to a food processor and pulse until it has a crumbly texture. 3. Peel and mince garlic and shallots. 4. Preheat sesame oil on a skillet. Transfer minced garlic and shallots, and sauté until shallots are translucent. Add in the bell peppers, and sauté for a minute or two, then add the liquid amino. Cook for another minute or two. 5. Transfer processed pine nuts, panko, sautéed garlic, shallots, bell peppers, parsley, tahini paste, and turkey seasoning into a bowl. Stir until well combined. 6. Remove mushroom stems, and wipe mushrooms with a damp cloth. Stuff mushrooms with the pine nuts mixture, making sure to press the stuffings firm. 7. Transfer stuffed mushrooms to a lined baking sheet. Bake for 20 minutes, or until mushrooms are soft.

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