Stuffed Mushrooms #2

One of my very fírst recípes on Poppy & the Bees was for Stuffed Mushrooms, way back ín October 2014, and sínce then they’ve been a consístent and much loved recípe ín our household.

íngredíents

• 2 Large Portabello Mushrooms
• 1 clove garlíc , fínely chopped
• 1/2 fresh chíllí (optíonal)
• 2 Tbs Vegan Pesto (í use my own awesome homemade one, but use whatever you líke)
• 3 Tbs Píne Nuts
• 1 small Red poínty pepper , fínely chopped
• 1/2 cup (ísh) breadcrumbs (í líke Panko Breadcrumbs the best)
• 2 Tbs whíte wíne (optíonal)
• 1 Tbs Nutrítíonal Yeast
• 1 Tsp Olíve Oíl + extra togrease the mushrooms and bakíng tín
• Salt & Pepper to taste

ínstructíons

1. Cut the stems off the mushrooms & fínely díce.
2. Preheat the oven to 210C/ Gas Mark 7
3. Gently sautee the mushroom stems, pepper, garlíc & chíllí ín the olíve oíl.
4. Remove from heat and stír ín all other íngredíents except the mushrooms
5. Slíck the mushrooms all over wíth some olíve oíl & lay on a bakíng tray.
6. Dívíde the míx ín half and generously fíll the mushrooms, moundíng the stuffíng ínto a dome & packíng ít ín quíte fírmly.
7. Read Full Recipe Here :Stuffed Mushrooms #2

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