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STUFFED MUSHROOMS WITH TOMATOES AND OATS

Jan-26-2017
Dhara Shah
15 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT STUFFED MUSHROOMS WITH TOMATOES AND OATS RECIPE

Adopted from the most amazing book 'Guilt-free Vegan' which has really all guilt free recipes as they are absolutely oil, sugar, gluten, dairy free and vegetarian recipes! The authors Nandini Gulati and Mala Barua are really super gorgeous! It's easy to pop into mouth & finger foods for parties!

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Italian
  • Sauteeing
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. 8 large button mushrooms, de-stemmed with only the stalks diced
  2. 4 tomatoes, 1/2 cm of the top and bottom sliced off to form 8 caps, remaining tomato diced
  3. 1/2 cup yellow and green bell peppers, finely chopped
  4. 1 tbsp oats
  5. 1 tbsp Coriander Leaves, chopped
  6. 1/2 diced green chilli, optional
  7. Salt and black pepper to taste
  8. A pinch of oregano

Instructions

  1. Without oil, saute the diced tomatoes. When it becomes soft, add the bell peppers, diced mushroom stalks and salt to release the water.
  2. Add the oats and cook until the mixture forms a paste.
  3. Add coriander leaves, salt, black pepper, green chilli and oregano; cook for 30 seconds.
  4. Remove from heat and set aside to cool.
  5. Lay the mushroom heads upside down and heap with the oats mixture as a stuffing. Top each with a tomato cap.
  6. Place the mushroom in a frying pan with a lid.
  7. Sprinkle some water and cover with a tight lid so it cooks in its own steam. Put heat on low and cook for 5-7 minutes or until the tomato tops are mildly cooked.
  8. Serve hot as a appetiser garnished with fresh green coriander leaves!

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Tanushree Goel
Jan-27-2017
Tanushree Goel   Jan-27-2017

looks stunning

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