Vegan Stuffed Mushrooms

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.

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