Hump day toast!!! Half way through the week folks so why not treat yourself to a lil mushroom delight? This was a hit at my last event so give it a whirl! Recipe below
Stuffed Mushrooms with a Reduced Balsamic Sauce
Vegan, Grain Free, Gluten Free, Soy Free, Coconut Free Ingredients
16 mushrooms- I used cremini (look for the bigger ones)
2 tablespoons olive oil
1 small red bell pepper- very finely chopped
1 small yellow onion- very finely chopped
2 cloves garlic- very finely chopped
1/4 cup sun dried tomatoes- very finely chopped
1/4 cup fresh parsley
3/4 cups walnuts- chopped into small pieces
1 cup baby spinach- very finely chopped
salt and pepper to taste
1/4 cup balsamic vinegar
1/2 tablespoon brown sugar
Heat oven to 375
Remove stems from the mushrooms and finely dice the stems only. Set stems aside. Brush the mushrooms with a little olive oil and place in a foil lined baking pan, stem side up. Bake mushrooms for 8 minutes. Once you remove them from the oven, drain any excess fluid that may have accumulated in each- either pour it out or soak it up.
In a pan over medium high heat, add 1 tablespoon of olive oil then sauté the onion, red bell pepper, the garlic and the sun dried tomatoes until they start to get tender (3-4 minutes)
Add in parsley, finely diced mushroom stems and walnuts. Cook until spinach wilts (about 2-3 minutes). Salt and pepper to taste.
Take mixture off the stove and stuff into the mushrooms (pile it nice and high). Bake for 10 minutes.
While baking, heat up balsamic vinegar and brown sugar in a small pan. Stir often and when the vinegar coats the back of a spoon take it off the heat. Pay attention when doing this as the vinegar can go from not done to burned quite quickly.
To serve, place a small amount of the balsamic reduction on a spoon and top it with a mushroom. Make sure to eat the whole thing in one bite. Booyah! .
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