Stuffed Mushrooms With Almond Feta (https://www.onegreenplanet)

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These make a great starter or party snack, but they can also be paired with a big green salad for a filling plant-based meal. A mix of veggies, oats & herbs make up the flavourful stuffing.
Top it off with some almond feta and
you’ve got one delicious meal!

serves 4

Ingredients

For the Stuffed Mushrooms:

  • 12 small brown mushrooms
  • 1 tablespoon coconut oil
  • 1/2 sweet onion, finely chopped
  • 2 cloves of garlic minced
  • 1/2 teaspoon sea salt
  • Fresh ground pepper to taste
  • 2 tomatoes chopped
  • 1 cup of spinach chopped
  • 1/4 cup gluten-free oats
  • 2 Tabs water
  • 1 Tab oregano
  • 1 Tab coconut aminos

For the Almond Feta:

  • 1 cup almond pulp leftover from homemade almond milk
  • 1/4 cup filtered water
  • 4 Tabs lemon juice – DON’T ovedo
  • 3-4 tablespoons extra virgin olive oil, cold pressed
  • 1 clove of garlic
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano or thyme (optional)

Preparation

To Make the Mushrooms:

  1. Preheat the oven to 200 degrees C. Line a baking sheet with a parchment paper.
  2. Gently wash, remove stems from mushrooms. Carefully carve out a portion of the inside of the mushroom just enough to make room for stuffing.
  3. Put mushrooms, smooth side on top, on a prepared baking sheet. Cook for 5 minutes.

To Make the Stuffing:

  1. In a small skillet, warm coconut oil & saute onions for 3 minutes, adding water if necessary.
  2. Add garlic, salt & pepper and continue to cook for 2 more minutes.
  3. By now the mushroom caps should be ready to come out of the oven. Remove them from the oven, let cool a little bit. Flip the mushrooms, hollow side on top.
  4. Add tomatoes, spinach, oats & water to onion mixture – mix well, cook for 5 minutes.
  5. Finally mix in oregano & coconut aminos. Turn off heat.
  6. Spoon 2 Tabs filling into each mushroom cap, packing it as tightly as possible.
    Bake 10 mins, until mushroom is tender to touch & fillings are lightly browned.

To Make the Feta:

  1. Put everything into a food processor (messy to clean up) and blend until smooth.
  2. Top each mushroom with a teaspoon of feta (or cook them after adding).