Stuffed Mushrooms with Chipotle Bbq Pistachios
Ingredients
- 16oz button or baby Bella mushrooms
- 2oz vegan minced “meat”
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 pinch of each sea salt and pepper
- 2oz vegan feta cheese, crumbled
- 1/2 cup finely chopped fresh spinach
- 1/4 cup chopped Setton Farms Chipotle BBQ pistachios
- 1 tbsp olive oil (+extra to coat the mushrooms)
Preparation
Preheat the oven to 350F and line a baking tray with parchment paper.
Brush the mushrooms clean (do not use water!) and remove the stems using a small, sharp knife. Set the stems aside and then brush the mushroom tops with a little olive oil each and place them on the baking tray. Once the oven is preheated, bake them for 10 minutes. Remove them from the oven (but keep the oven on) and remove any excess liquid.
While the mushrooms are in the oven, chop the mushroom stems and add them to a nonstick pan with the minced “meat”, green onions, garlic, olive oil, salt and pepper. Cook over medium to high heat for about 7-8 minutes.
Remove from heat and mix in a bowl with the spinach, vegan feta, and pistachios.
Fill the mushroom tops with the filling and bake for another 10 minutes.
Enjoy while still warm/hot! (they can be enjoyed cooled down too)
