Author Notes: Gluten and dairy free stuffed mushrooms with a crunchy surprise. From my blog “Nikkis Plate” —Nikki Loren
Makes: 10
Ingredients
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1.5
pounds Mushrooms
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1
red bell pepper, chopped
-
1
onion, finely chopped
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2
cloves of garlic, finely minced
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1/4
cup sun dried tomatoes, finely diced
-
3/4
cup pecans, finely chopped
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1
tablespoon extra virgin olive oil
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1
pinch dried oregano
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1
pinch chilli flakes
Directions
- Preheat the oven to 375ºF.
- Wash and remove mushrooms stems, set aside.
- In a medium pan over medium-high heat, add 1 tablespoon of olive oil. Saute the shallots, bell pepper, garlic and sun dried tomatoes until they start to get tender. Add in the tomato paste and chopped pecans, cook another 2 minutes.
- Spoon the filling into the mushrooms and bake for an additional 20-30 minutes (depending on strength of your oven)
- Top with oregano, parsley and chill flakes if desired. Serve warm.
Photo by Nikki Bahan