Vegan appetizer: stuffed mushrooms

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I still think it’s really hard to come up with a vegan appetizer that doesn’t take too much time to make and is a bit healthy too. Usually we don’t plan to eat an appetizer. We’re just having a drink and then decide we need something to nibble on. But most of the time it just comes down to opening a bag of chips/ crisps.

But yesterday I got an idea. I noticed we still had mushrooms in the fridge that we didn’t use for the BBQ the other day. So I stuffed them and actually I was no work at all.

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For 20 stuffed mushrooms

What do you need?

  • 20 mushrooms
  • 1 red onion, chopped
  • 2 tbsp vegan pesto
  • 1/2 jar of sundried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 handfull pine nuts/ sunflower seeds
  • 1 tbsp nutritional yeast
  • 2 tbsp tomato puree
  • lemon juice
  • salt & pepper

What to do with it

Preheat an oven at 180°C/ 350°F.

Remove stems from mushrooms and place on a baking sheet lined with parchment paper.

In a bowl mix onion, pesto, sundried tomatoes, garlic, seeds/ nuts, nutritional yeast, tomato puree and lemon juice. Season with salt and pepper.

Stuff mushrooms and bake for 20 minutes in the oven.

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