Vegan Mexican-style stuffed mushrooms
21 May 2021
by Wholeness
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Background
These vegan Mexican-style stuffed mushrooms can be made in two sessions – first the filling, which you can rest or chill for a while, then the filling & baking the mushrooms. So it’s an ideal meal on busy or lazy days. Serve it with a crispy salad and chips or tortilla on the side.
Ingredients
- 6 large portobello mushrooms
- 1 small red onion
- ½ red pepper
- 1 clove of garlic
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp dried oregano
- ½ tsp chipotle paste
- ½ tsp tomato purée
- 2 tomatoes, chopped
- ½ tin black beans
- 1 cup vegan mince
- 1 Tbsp chopped coriander
- Salt and pepper
Instructions
- Cut out the stalks of the mushroom, then chop them up.
- Finely chop the onion, garlic and red pepper.
- Heat some oil in a pan, then gently sauté the chopped veggies for 5-8 minutes.
- Stir in the spices, then the chipotle paste, tomato purée and chopped tomatoes. Season with salt and pepper. Put the lid on and cook for 5 minutes. Add the vegan mince (this you might have to pre-fry, depending on the product) and the drained beans. Add a drop of water if it’s too thick (it shouldn’t be too soupy either), and cook for another 5-10 minutes. Turn off the heat, then let it cool.
- Heat the oven to 180°C, and lightly grease a baking sheet.
- Fill the mushrooms with the stuffing, then place them onto the baking sheet. You can scatter some grated cheese or vegan alternative on top, if you like.
- Bake for 15 -20 minutes until golden.
- Serve warm.
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Categories
- Meal Type: - Bake - Budget - Dinner - Everyday - Main - Quick & Easy - Supper
- Cuisines: - Tex-Mex
- Occasions: - Dinner Party
- Ingredients: - Beans - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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