Vegan Stuffed Mushrooms


These little guys are great served as party finger food, a starter or a light main dish when paired with a fresh salad and crusty bread.

INGREDIENTS
For the vegan stuffed mushrooms
  • 14 medium to large white mushrooms (mine measured 5 – 6 cm / 2 – 2.5 inches)
  • 1 tablespoon olive oil plus more for brushing the mushrooms
  • 3 shallots, finely diced
  • 5 – 6 cloves of garlic, thinly sliced
  • 3 tablespoons chopped walnuts
  • 3 tablespoons chopped sun-dried tomatoes
  • 3 tablespoons chopped parsley
  • 1/2 teaspoon salt plus more for sprinkling the mushroom caps
  • Pepper, to taste


For the parsley-lemon dressing
  • 1/4 cup finely chopped parsley
  • 1 clove of garlic, diced
  • The zest of half a lemon
  • 1/2 tablespoon red or white wine vinegar
  • 1/4 cup olive oil
  • Pinch of salt and pepper, to taste


INSTRUCTIONS
Please visit cilantroandcitronella.com for full instructions.

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