As someone who loves to cook, I also enjoy experimenting in the kitchen and putting twists on tried and true recipes. I took a family recipe and created a vegan, gluten-free alternative to an Italian classic.

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Vegan, Gluten-Free stuffed mushrooms

a vegan, gluten-free alternative to a classic Italian dish

Course

Appetizer, Sides

Prep Time

10 minutes

Cook Time

45 minutes

Servings

Ingredients

• 1 container mushrooms (I prefer white caps)
• 3/4 cup almond meal/flour
• 1 tbsp italian seasoning (add more to taste)
• 1.5 tbsp nutritional yeast
• 1 tsp salt
• 1 tsp pepper
• 3 cloves garlic chopped
• olive oil

Course Appetizer, Sides Prep Time 10 minutes Cook Time 45 minutes Servings Ingredients 1 container mushrooms (I prefer white caps) 3/4 cup almond meal/flour 1 tbsp italian seasoning (add more to taste) 1.5 tbsp nutritional yeast 1 tsp salt 1 tsp pepper 3 cloves garlic chopped olive oil

Instructions

1. Preheat oven to 350 degrees.
2. Wipe mushrooms clean with wet paper towel/cloth. Remove stems from mushrooms, chop and set aside.
3. Place mushrooms in a baking dish- mushroom top side down.
4. In a medium size bowl, combine almond meal/flour, nutritional yeast, Italian seasoning, salt and pepper to make "seasoned breadcrumbs".
5. Add chopped mushroom stems and chopped garlic to "breadcrumb" mixture. Slowly pour in olive oil, stirring until mixture becomes a little wet. (start with one tablespoon and add additional as needed)
6. Add a heaping tablespoon of stuffing mix to each 'well' in the mushroom cap.
7. Cover baking dish and bake for 30 minutes, allowing them to steam.
8. Remove cover and bake for an additional 15 minutes.

Recipe Notes

• I use NOWfoods raw almond flour for my "breadcrumb" mixture.
• Feel free to add additional herbs (either fresh or dried) such as oregano, parsley, basil.

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