Vegan Stuffed Portobello Mushrooms

• Vegan
• Gluten free

• Produce

  • 20 16 oz. small/medium portobello or "baby bella" mushrooms, small medium
  • 1 small stalk Celery
  • 2 cloves Garlic
  • 1/2 slice Ginger, fresh
  • 1 Onion, small
  • 1 Red bell pepper, small

• Condiments

  • 1 tsp Soy sauce

• Baking & Spices

  • 1 Black pepper, fresh ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Pecans

Found on eathealthyeathappy.com

Description

Ingredients

• 16 oz. small/medium portobello or baby bella mushrooms (20-25, depending on size)
• 1 small onion, chopped well
• 1 small red bell pepper, chopped well
• 1 small stalk celery (green part only), sliced in half and then chopped fine
• 2 cloves garlic, minced
• 1/2 slice fresh ginger, peeled and minced
• 1/2 c pecans, well crushed
• 1 Tbs olive oil
• 1 tsp soy sauce
• fresh ground black pepper to taste

Directions

• Heat the oven to 350. Line a baking sheet with parchment paper. Pop the stems out of the mushrooms and arrange the caps on the baking sheet.
• Chop the stems well and put them in a mixing bowl. Chop the rest of the veggies and add them to the bowl. Stir in the pecans.
• Heat a skillet on medium and add the oil. Add the contents of the bowl to the skillet and saute for about 4-5 minutes. Remove from heat and let cool slightly. Taste and add fresh black pepper if you like.
• Spoon filling into each mushroom cap. Bake for 15 minutes. If the mushrooms are sticking to the parchment, give them a gentle twist to loosen. Serve hot.