I recently hosted a dinner party for 14 of my girlfriends. I was excited to show them that a dinner party and/or celebration doesn’t necessarily have to involve heavy and unhealthy food, but can instead be based around plants and healthy proteins. I was even more thrilled when I found out Domino Magazine was going to feature the dinner on their fabulous site!! Click here to check it out!
I served three hors d’oeuvres including my Vegetarian Stuffed Mushrooms. They are filled with healthy veggies and use walnuts in place of bread crumbs, which makes them hearty, but gluten free. You could certainly leave out the cheese or replace it with nutritional yeast to keep them vegan.
Hope you’ll give my stuffed mushrooms a try and let me know what you think. Don’t forget to post pics and tag @livlight_ and #livlight!
- 1.5 pounds large white mushrooms or baby bellas
- 2 tbsp extra virgin olive oil or coconut oil
- ½ yellow onion
- 3 green onions
- 1 red bell pepper
- ¼ cup roasted red peppers
- ½ cup walnuts, crushed
- 1 tsp oregano
- ¼ cup fresh flat leaf parsley
- ¼ cup fresh grated parmesan (optional…could sub nutritional yeast or vegan parmesan)
- salt and pepper to taste
Preheat oven to 400 degrees. Clean mushrooms gently with a towel and remove stems carefully, keeping caps intact. Place the mushrooms stem side down on a baking sheet and bake until liquid begins to leak out, about ten minutes. Remove and place on paper towels to soak up additional liquid. In the meantime, chop half the mushroom stems into small pieces, as well as onion, green onion, peppers, and parsley. Heat oil in a large skillet and add chopped veggies (except parsley), oregano, salt, and pepper. Sauté until veggies are tender. Transfer to a bowl and let cool slightly before adding parsley, walnuts, and parmesan. Mix well. Place par-cooked mushrooms on a baking sheet and fill with stuffing. Bake for 15 minutes.