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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.  
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. Heat the oven to 190°C.
  2. Take the stems out of the mushrooms and finely chop them.
  3. Finely chop the red pepper, walnuts, chilli and onion.
  4. 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.
  5. Let it cool a bit, then stir in the chopped coriander and sesame oil.
  6. Arrange the mushroom caps on a baking tray.
  7. Spoon the mixture into each mushroom cap.
  8. Bake the mushroom for approx. 15 minutes until golden.
  9. Serve warm.