Vegan stuffed portobello mushrooms

Vegan stuffed portobello mushrooms give big flavor payoff with just a few simple, healthy ingredients. Easy to make and great as an appetizer or main dish for #MeatlessMonday or anytime.

Vegan stuffed portobello mushrooms

Ingredients

• 16 oz. small/medium portobello or "baby bella" mushrooms (20-25, depending on size)
• 1 small onion, chopped well
• 1 small red bell pepper, chopped well
• 1 small stalk celery (green part only), sliced in half and then chopped fine
• 2 cloves garlic, minced
• 1/2" slice fresh ginger, peeled and minced
• 1/2 c pecans, well crushed
• 1 Tbs olive oil
• 1 tsp soy sauce
• fresh ground black pepper to taste

Instructions

1. Heat the oven to 350. Line a baking sheet with parchment paper. Pop the stems out of the mushrooms and arrange the caps on the baking sheet.
2. Chop the stems well and put them in a mixing bowl. Chop the rest of the veggies and add them to the bowl. Stir in the pecans.
3. Heat a skillet on medium and add the oil. Add the contents of the bowl to the skillet and saute for about 4-5 minutes. Remove from heat and let cool slightly. Taste and add fresh black pepper if you like.
4. Spoon filling into each mushroom cap. Bake for 15 minutes. If the mushrooms are sticking to the parchment, give them a gentle twist to loosen. Serve hot.

http://eathealthyeathappy.com/vegan-stuffed-portobello-mushrooms-clean-gluten-free/