Magic Mushies

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Magic Mushies

These stuffed shrooms are small but they have HUGE flavor!

Course Appetizer Prep Time 20 minutes Cook Time 35 minutes Total Time 55 minutes

Servings 5 Author Keri Milam

Ingredients

• 16 Oz Baby Bella (brown) Mushrooms

• 5 tbsp. E.V.O.O

• 5 tbsp. nutritional yeast

• 1 bunch of kale

• 1 bunch of cilantro

• 2 tbsp. liquid aminos

• 1/2 tsp. liquid smoke

• 1 tbsp. rice wine vinegar

• 1/4 C minced garlic

• 1 C fried onions

• 1/2 C almond flour

• 1/2 chopped small yellow onion

• 1 C diced vegan cheddar

• 1 tbsp. hemp hearts (optional)

• 1 tbsp. dried parsley, thyme, sage, rosemary, & smoked paprika

• 1/2 tsp. black pepper & red pepper flakes

Instructions

1. Wash, chop, & add greens to a large bowl.

2. Add garlic, onion, cheese, herbs, spices, almond flour, hemp hearts, & 4 tbsp. of nutritional yeast to greens mix.

3. In a small bowl, mix E.V.O.O, aminos, & liquid smoke.

4. Stem mushrooms, chop stems, & add to greens mix.

5. Use a small spoon to carefully scrape out the inside of the shroom caps - enough to create space for stuffing - & add scrapings to greens mix.

6. Coat shroom caps with marinade & let sit. Preheat oven to 400°.

7. Add greens mix to a food processor and pulse until the mix is small enough for packing.

8. Lightly spray a baking pan & transfer shroom caps. Add the left over marinade to the greens mix.

9. Pack filling into shroom caps. Top with almond flour & nutritional yeast. Lightly spray the top with oil & bake for 35 minutes.

Pro Tips

• For smaller shrooms, use the end of the spoon to avoid breaking the cap.

• If tahini obsessed like me, a light drizzle over the top is delicious!

• Keep any left over stuffing & add with more chopped kale (or other greens) for a salad the next day. Add chopped avocado, a sprinkle of hemp hearts, & a drizzle of tahini (see, obsessed!)