Need a fancy app to bring to an Easter potluck this weekend but you’re feeling lazy? This may just do the trick!
These delicious vegan bites are healthy (yay!), require no baking (hurray!), and practically no chopping (whoo-hoo!). The only thing is that the mushrooms do need some time to marinate. The longer they marinate the more they’ll soften up and absorb flavour so you don’t want to skip this step. If you’re in a hurry, you can just make the filling which is an amazing dip/spread to eat with crackers or veggie sticks. I brought it to work for lunch today and people were asking for the recipe so it must be good! This is for you Sandy!
Mushrooms are a pretty cool fun guy. (Get it? Fun-gi?) Sorry I couldn’t resist. 🙂 Like us, these guys produce their own vitamin D when exposed to the sun. They also help to boost your immunity, are packed with antioxidants, and are a great source of selenium which helps lower the risk of bladder cancer. Talk about “magic” mushrooms!
Hemp seeds are an amazing source of complete protein, there are 11 grams of it in only 3 tablespoons! They also contain available omega-6 (GLA or gamma linolenic acid) which helps to reduce inflammation, increase fat burning and help give you gorgeous skin, hair and nails.
This recipe is adapted from The Healthy Herbivore. It’s pretty much the same except I suggested a reduction in the tamari if you don’t like overly salty foods.
- 1 package organic cremini mushrooms
- 1/8 cup sesame oil
- 1-2 tbsp. wheat free tamari
- juice of 1 lime
- 3/4 cup hemp seeds
- 1/2 cup organic carrot, chopped (about 1 medium carrot)
- 1 garlic clove, chopped
- 1 tsp. ground cumin
- 1-2 tbsp. gluten-free tamari
- juice of 1 lime
- 1/8-1/4 cup sesame oil
- small handful of cilantro
1. Brush off mushrooms to remove any soil/dirt. Remove stems from mushrooms. Slice an “X” in the top of the cap to allow the marinate to infuse the ‘shroom with flava! (Kinda looks like a hot cross bun – appropriate for Easter!)
2. Mix together marinade ingredients in the bottom of a glass baking dish. Let the mushrooms have a party with the marinade for about 45 minutes to an hour.
3. Blend the stuffing ingredients in a food processor until smooth enough to spoon. You will probably need to scrape down the sides a few times and blend again to ensure all ingredients are processed.
4. Fill each mushroom cap with about a tablespoon of filling. Feel free to pile it on. Garnish with a cilantro leaf. Arrange on a serving plate and be prepared for compliments. 🙂
5. Serve any extra stuffing with crackers and veggie sticks, or use as a spread on a sandwich!