Vegan Stuffed Mushrooms with Wild Rice and Walnuts
Ingredients
- 250g (8oz) chestnut (crimini) mushrooms
- 20g (1oz) wild rice
- 1/4 cup walnuts roughly chopped
- 1/2 onion diced
- 1 clove garlic chopped
- 1/2 red pepper diced
- 1/4 tsp each salt & pepper
- 25g (1oz) vegan parmesan cheese grated
- 3 tbsp olive oil
Preparation
Preheat oven to 180 degrees Celsius (350°F).
Cook rice as per package instructions.
Meanwhile, remove stalks from mushrooms and place mushrooms on a baking tray. Drizzle mushrooms with a little olive oil and bake in preheated oven for 10 minutes.
Toast walnuts in a pan over medium heat for 5 minutes.
Wipe the pan clean, drizzle with a little oil and fry the onion for a few minutes until soft. Next add the red pepper, garlic, salt and pepper, and continue to fry for a further 5 minutes.
Place cooked rice, toasted walnuts, the fried pepper mix and cheese (leave a little for topping) into a mixing bowl and combine.
Using a teaspoon, gently fill each mushroom with the rice mix and sprinkle a little of the leftover cheese on top.
Place stuffed mushroom on baking tray and bake for a further 10 minutes. Enjoy!
