These stuffed mushrooms are vegan, gluten free, protein packed, healthy and really delicious. Enough said, right?
- 16 ounces of Cremini mushrooms
- 3 cloves of garlic, minced
- ¼ teaspoon Herbs de Provence
- 3-4 tablespoons of dry white wine (I use pinot grigio)
- 2 tablespoons olive oil
- 1 15 ounce can of cannellini beans, drained and rinsed
- Juice of half a lemon
- ¼ teaspoon cumin
- 1 handful freshly chopped parsley
- Preheat oven to 350 degrees.
- Clean Mushrooms and separate the stems from the caps.
- Place mushroom caps in a 9x13 inch ceramic or glass baking dish.
- Finely chop the mushroom stems.
- Place a medium size pan on stove top over medium heat. Add 1 tablespoon of olive oil and mushroom stems. Season the mushroom stems with a few dashes of salt and pepper and the Herbs de Provence. Sautee for a few minutes, until they begin to shrink.
- Add the garlic to the pan. Sautee for about another minute, until the garlic becomes fragrant.
- Add wine and allow to cook until the wine is almost completely absorbed.
- While that is cooking, add cannellini beans, lemon juice, cumin, 1 tablespoon of olive oil and a dash of salt and pepper to a blender. Blend until pureed.
- When the wine is almost completely absorbed, remove the mushroom stems from heat. Add cannellini bean mixture to the stems, along with the freshly chopped parsley. Stir to combine.
- Stuff the mushroom caps with the filling by either using a spoon or a piping bag (I spoon the filling into a plastic Ziploc bag and cut off the tip—I find this method to be neater, quicker and easier than scooping the filling into the caps with a spoon).
- Bake the mushrooms for approximately 30 minutes, or until the filling has slightly browned and the mushrooms have softened and released their liquids.