Vegan Mexican-style stuffed mushrooms
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
Method
- 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.