I really didn't know how these were going to go over. I like mushrooms, but I know they're one of those foods: the kind that people hate, avoid and dig out of dishes. I grew up with one of those people. My sister hates mushrooms (she dislikes bananas too in case you ever wanted to bake her something), so I was a little worried when I decided to make them for a party on Saturday night.
Fortunately, they were gobbled up. Even after explaining that they were vegan and gluten-free stuffed mushrooms. Phew.
These mushrooms are naturally vegan (no fake cheese used) and naturally gluten-free (no breadcrumbs of any sort are used -- I found they're just not necessary), so no strange ingredients to buy: just vegetables and spices (and a little fruit and nut).
Vegan Stuffed Mushrooms (gluten-free, dairy-free, paleo)
20 ounces (or about 18 total) stuffing mushrooms
2 tablespoons olive oil
1 red pepper
1 green pepper
1 small yellow onion
1/2 red onion
1/4 cup dried cranberries (optional)
1/4 cup pecans (optional)
1 teaspoon garlic powder (or fresh garlic)
1 1/2 teaspoon dried oregano
salt and pepper to taste
Remove the stems from the mushrooms and chop. Then roughly chop the peppers and onions. Add the olive oil to a skillet over medium heat and add the mushroom stems, peppers and onions. Add the garlic powder, oregano, salt and pepper and saute for at least thirty minutes until carmelized slightly. Meanwhile, chop to pecans. During the last five minutes of cooking, add the pecans and cranberries. Then, add the mixture to a food processor and pulse until the mixture has combined into a paste. Preheat the oven to 400 degrees F and stuff the mushrooms with the filling and place on a oiled cookie sheet. Bake for twenty minutes, or until the tops are slightly browned.
These are best served at room temperature.