Wednesday, October 15, 2014

Deliciously Stuffed Oyster Mushrooms & Fall Recipe Collaboration!

Hey Guys! I have a special treat for you guys today! I’m partnering up with some friends to bring you all the perfect fall video recipes. So, for my recipe, I’ll be making a Deliciously Stuffed Oyster Mushroom. Now, if you think that sounds good, check out what my friends will be making: Clam Free Chowder, and Pumpkin Pie Latte. Yum! Check out my video below to get the other recipes! :-)

Deliciously Stuffed Oyster Mushrooms

You will need:

½(10-ounce) package of frozen chopped spinach 
12 large, fresh mushrooms
1 to 2 (8-ounce) containers of oyster mushrooms
1 (14-ounce) container of shiitake mushrooms (optional)
½ - 1 cup finely chopped onion
Parsley (optional)
Basil (optional)
½ cup of bread crumbs
½ cup vegan parmesan cheese

Prepare spinach according to package directions; drain and pat dry with paper towels. Set aside.
Remove stems from mushrooms, discarding stems.
Add 12 mushrooms to skillet over medium heat and sauté 4 minutes or until barely tender. Remove from skillet, and place cap-side up in your baking sheet.
Add onion, shiitake, and oyster mushrooms to your cooking pan and sauté 3 to 4 minutes or until tender. Remove from heat. Stir in reserved spinach, bread crumbs, 1/3 cup vegan cheese, and seasonings. Spoon mixture evenly into mushroom caps; sprinkle with remaining vegan cheese.

Bake at 350° for 15- 20 minutes or until thoroughly heated.

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