Stuffed Mushrooms Recipe
By Bb Kitchen
mushrooms (I have used large flat white&small chestnut)
veggies (I have used 1 pepper,1/2 onion, 1 leek, 2 cloves of garlic and the mushrooms’ stems)
2-3 tablespoons oat
salt to taste
nutritional yeast (optional, I have used @marigoldengevita)
1Preheat the fan oven at 200*.
2Chop all the veggies in similar size pieces and place in a skillet with a splash of water. Stir-fry adding nothing but water when it evaporates. Cook for 7-8 min until the veggies are soft (Otherwise you can place the veggies on a baking tray lined with baking paper, season, cover with aluminium foil and bake for 15-20 min or until soft)
3Add 2-3 tablespoons of oat, the basil leaves, salt to taste, a tablespoon of nutritional yeast (if using) and mix well. The mixture should be wet and soft, not dry.
4Stuff the mushrooms with the mixture and bake for 25-30.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.