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.
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.