VEGAN STUFFED MUSHROOMS
Per serving : 423kCal / Carbs 60g / Protein 21g / Fat 11g
Ingredients
3 large mushrooms2 tsp avocado oil
1 brown onion, diced
1 clove garlic, minced
120g baby spinach, chopped
200g cherry tomatoes, diced
125g bread crumbs
1/2 tbsp basil
1/2 tbsp oregano
1/2 tbsp onion powder
Salt & cracked pepper
3 tbsp vegan parmesan
How to make it
- Preheat oven to 165c/325f/Gas 3. Line a baking tray with baking paper.
- Cut the stems from the mushrooms and place on the tray and brush with a tsp of oil. Cook mushrooms for 10 minutes.
- Meanwhile, add the remaining tsp of oil to a frying pan along with onion, garlic and spinach. Cook for 3 minutes before adding the tomatoes and cooking for another 2 minutes.
- Remove from the heat and stir in breadcrumbs and herbs.
- Spoon the mixture into the mushrooms, top with vegan cheese, then place them back in the oven to cook for another 10-15 minutes or until the cheese has melted.