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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.
