Portobella, chanterelle, closed cup, oyster, shiitake, chestnut and other edible mushrooms are appropriate for cooking, grilling and roasting. They all taste great, are low in fat and have many health benefits.
- Mushrooms are a natural source of B vitamins and minerals, with an 80g serving counting as one of your 5-a-day
- Mushrooms are a natural source of selenium which is part of the body’s antioxidant defence system
- They are a good source of vitamin B5 which works in the body to help release energy from the food we eat
- They are a natural source of folic acid
I love any mushroom! I am eating them whole year long and I could never get tired enjoying oven baked mushrooms, mushroom soup, grilled mushrooms, in stir fries etc. Stuffed mushrooms are one of my favourites. This is a recipe for a vegan and gluten free version. Hope you will like them as much as I do!
Vegan Gluten-Free Stuffed Mushrooms
- 500 g of closed cup mushrooms
- 100 g of smoked tofu
- 50 g of vegan mozzarella cheese
- 1 medium onion
- 1 clove garlic
- 1/2 courgette
- 3 tablespoons olive oil
- salt & pepper to taste
- Clean the outside of the mushroom caps with a bit of water and dry them. Cut off the stems.
- Chop onion, garlic, mushroom stems, smoked tofu, vegan mozzarella cheese and 1/2 of courgette into very small pieces.
- Pre-heat the pan with 2 tablespoons of the olive oil. Add the onion, garlic and pinch of salt. Cook under a medium heat for about 5 minutes. Add chopped mushroom stems to the onion and garlic. Saute for another 10 minutes. Remove it from the hob and leave it to cool down to room temperature. Once the mixture cools down add chopped courgette, smoked tofu and vegan mozzarella. Season with salt and pepper. Mix well.
- Pre-heat the oven to 170 degrees.
- Stuff the contents of the pan into mushrooms. You can press it down a bit, but don’t slam it too hard.
- Put the mushroom caps on the oiled baking tray (or oiled foil on the baking tray)
- Bake for about 25 minutes, until the tops are slightly browned.
- Serve hot or cold.