Yields35 Servings

Ingredients
 1 ¼ cups cooked Nature’s Mini Pieces, chopped fine (Nature’s PRIME Mini Pieces cooked according to directions)
 1 ½ lbs medium cremini or “baby bella” mushrooms (30-35, depending on size)
 1 Small onion, chopped fine
 1 Small red bell pepper, chopped fine
 2 Medium cloves garlic, chopped fine
 ¾ fresh ginger, peeled and chopped fine
 ¾ cup Pecans or Walnuts, chopped fine
 2 tbsp Olive oil
 Soy sauce or Tamari to taste
 Fresh ground black pepper or cayenne pepper to taste

Instructions
1

Center oven rack, heat to 350 degrees. Line a large baking sheet pan with parchment. Pop the stems out of the mushrooms and arrange the caps on the baking sheet.

2

Finely chop the stems, place in a large mixing bowl. Add vegetables, ginger, and nuts, stir to blend. Add mini pieces, stir to blend.

3

In a large skillet over medium heat, add oil. Add the mixture and sauté for 4-5 minutes. Remove from heat and let cool slightly. Stir in the soy sauce or tamari and season with pepper. A touch of sesame oil can be added for additional flavor.

4

Spoon mixture into each mushroom cap. Bake for 15 to 18 minutes. If mushrooms are sticking to the parchment gently twist to loosen. Serve warm. Enjoy!

Source: Improved Nature® Published with permission of the author. All rights reserved.©

Visit ImprovedNatureDirect.com to purchase Nature's PRIME Mini Pieces

 

Ingredients

Ingredients
 1 ¼ cups cooked Nature’s Mini Pieces, chopped fine (Nature’s PRIME Mini Pieces cooked according to directions)
 1 ½ lbs medium cremini or “baby bella” mushrooms (30-35, depending on size)
 1 Small onion, chopped fine
 1 Small red bell pepper, chopped fine
 2 Medium cloves garlic, chopped fine
 ¾ fresh ginger, peeled and chopped fine
 ¾ cup Pecans or Walnuts, chopped fine
 2 tbsp Olive oil
 Soy sauce or Tamari to taste
 Fresh ground black pepper or cayenne pepper to taste

Directions

Instructions
1

Center oven rack, heat to 350 degrees. Line a large baking sheet pan with parchment. Pop the stems out of the mushrooms and arrange the caps on the baking sheet.

2

Finely chop the stems, place in a large mixing bowl. Add vegetables, ginger, and nuts, stir to blend. Add mini pieces, stir to blend.

3

In a large skillet over medium heat, add oil. Add the mixture and sauté for 4-5 minutes. Remove from heat and let cool slightly. Stir in the soy sauce or tamari and season with pepper. A touch of sesame oil can be added for additional flavor.

4

Spoon mixture into each mushroom cap. Bake for 15 to 18 minutes. If mushrooms are sticking to the parchment gently twist to loosen. Serve warm. Enjoy!

Source: Improved Nature® Published with permission of the author. All rights reserved.©
Nature’s PRIME Mini Pieces™ Vegan Stuffed Portobello Mushrooms

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