Stuffed mushrooms
Try this Stuffed mushrooms recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
contains gluten
red meat free
contains fish
shellfish free
dairy free
- 1/2 cup water
- 1/2 tsp sea salt
- 1 tbsp lemon juice
- 1/8 tsp garlic powder
- 1 cup cashews
- 1/2 tsp apple cider vinegar
- 1/3 cup roasted pollock, seasoned with epicure garlicky d
- 1/4 cup dill pickle seasoned hemp seeds
- 12 stuffer mushrooms stem removed
- 3/4 cup broth ( i used chicken but any broth will do (vegetable broth for vegetarian substitute
- Carbohydrate 45.7209175018146 g
- Cholesterol 0 mg
- Fat 63.50216 g
- Fiber 4.17514999920562 g
- Protein 21.062475000082 g
- Saturated Fat 12.5455625 g
- Serving Size 1 1 recipe (268g)
- Sodium 899.006416670637 mg
- Sugar 41.545767502609 g
- Trans Fat 2.795605 g
- Calories 790 calories
Cover cashews fully with water (I think I soaked in about 2 cups water). Soak for 2.5 hours minimum, or overnight if you plan ahead. Drain, and then dump into blender with water, lemon juice, salt, apple cider vinegar, garlic powder, hemp seeds and fish. *Fish is optional, if you don't add it they'll still be delicious!* Blend until smooth. You can easily turn this into a vegetarian plate by substituting 1/3 cup of pollock for 1/3 cup of cooked navy beans. Fill mushroom caps, and set into glass 13x9 pan. Pour broth around mushrooms, then sprinkle with pepper. Bake at 350 F for 20 mins.
