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Baked Stuffed Champignons

Baked Stuffed Champignons step-by-step recipe | vegelicacy.com
"Attractive, bright, tasty and healthy one bite snack! It's a fabulous appetizer for any occasion, they will be popular among children of all ages!"

Ingredients Serves 5

  • 20 champignons
  • 1/2 cup walnuts
  • 1 onion
  • 2 tbsp oil
  • 1/2 tsp oregano
  • 1/3 tsp pepper
  • 7 oz/200 g soft silken tofu
  • 5 stems dill
  • 1/2 tsp salt
  • 1 tbsp bread crumb
  • 2 oz/50 g arugula
  • 2 tbsp pomegranate seeds

Method

  1. Wash the champignons, break off the stems.

    Baked Stuffed Champignons
  2. Finely cut the onion, chop the dill.

    Baked Stuffed Champignons
  3. Put the mushroom stems, onion, and walnuts into a blender jar, process until smooth. In a small skillet heat up the oil, transfer the mixture from the blender, add oregano, pepper, stir well.

    Baked Stuffed Champignons
  4. Cook 10 minutes over medium-low heat, stiring occasionally.

    Baked Stuffed Champignons
  5. Mash tofu with a fork, add chopped dill, salt and mx well.

    Baked Stuffed Champignons
  6. Combine tofu with a mixture from the skillet, stir thoroughly.

    Baked Stuffed Champignons
  7. Stuff mushroom caps with a filling, sprinkle with bread crumbles on top. Arrange mushroom caps on parchment lined baking tray.

    Baked Stuffed Champignons
  8. Place in a preheated to 350F/180C oven, bake for 25-30 minutes. Serve on a bed of arugula leaves, sprinkle with pomegranate seeds.

    Baked Stuffed Champignons

Author: vegelicacy

Posted on: 8 January 2014

Author`s page

Diet type: vegan
Category: appetizer
Difficulty: easy
You will also need: Blender

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