Name: Mushroom stuffed with red pepper and walnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 large or 8 medium portobello mushrooms; 1 small onion; 2 cloves of garlic, minced; 2 cm piece ginger, peeled and grated; ½ red chilli (optional); 1 red bell pepper; 1 handful walnuts; 1 Tbsp vegetable oil; 1 Tbsp soy sauce; 1 tsp toasted sesame oil; 2 Tbsp chopped coriander; Fresh ground black pepper

Mushroom stuffed with red pepper and walnuts

12 Feb 2024

by Wholeness

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Mushroom stuffed with red pepper and walnuts

Background

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

6 large or 8 medium portobello mushrooms
1 small onion
2 cloves of garlic, minced
2 cm piece ginger, peeled and grated
½ red chilli (optional)
1 red bell pepper
1 handful walnuts
1 Tbsp vegetable oil
1 Tbsp soy sauce
1 tsp toasted sesame oil
2 Tbsp chopped coriander
Fresh ground black pepper

Instructions

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.