Stuffed Portabella Mushrooms Raw Vegan Recipes
STUFFED PORTABELLA MUSHROOMS (RAW VEGAN)
This are such a quick & easy snack or meal to throw together. The ingredients look simple but the taste is amazing and sure to satisfy!
Provided by Mindelicious
Categories Onions
Time 15m
Yield 2 caps, 1 serving(s)
Number Of Ingredients 6
Steps:
- Wash & destem the mushrooms and place them stem side up on a plate.
- Mash up the avocado and mix in the onions, tomato, and salt. Spoon this into the mushroom caps.
- Pour Braggs lightly over each mushroom and around the plate so it soaks into the mushroom a bit. You can always add extras such as sprouts, more tomato, or olives. Enjoy!
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- Preheat oven to 400°F. Clean the mushrooms, remove stems, and use a spoon to gently scrape out the gills to make room for stuffing. Lay the mushrooms on paper towels and gently pat dry.
- Heat a large sauté pan over medium heat with the butter. Once the butter melts, add the celery, onion, garlic, sage, thyme, salt, and pepper. Cook for 6-8 minutes, stirring several times to avoid burning. Lower heat to medium-low and add parsley, cranberries, stock, and balsamic vinegar. Cook for 4-5 minutes, until cranberries begin to soften.
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