Mushroom stuffed with red pepper and walnuts
I love stuffed mushrooms, but normally they need cheese and the vegan version is not very pleasant. This mushroom stuffed with red pepper and walnuts is a vegan and healthy dish, that is super easy to make. I served it with chilli sauce but soy sauce or balsamic glaze would work too.
Ingredients
Method
- Heat the oven to 190°C.
- Take the stems out of the mushrooms and finely chop them.
- Finely chop the red pepper, walnuts, chilli and onion.
- Heat the vegetable oil in a wok and stir-fry the onion, chilli and pepper for 3-5 minutes. Add the grated garlic and ginger, then the walnuts. Stir-fry for 30 seconds, then add the soy sauce and ground peppercorn. Let it sizzle for a minute, then turn off the heat.
- Let it cool a bit, then stir in the chopped coriander and sesame oil.
- Arrange the mushroom caps on a baking tray.
- Spoon the mixture into each mushroom cap.
- Bake the mushroom for approx. 15 minutes until golden.
- Serve warm.