Asian Stuffed Mushrooms

mushrooms processed

Last week I made the food for an hors d’oeuvres dinner party. I had set an Asian theme for the evening and so I made these vegetarian stuffed mushrooms that have a bit of an Asian twist – mango, cilantro, green chilies… Simple and easily done and quite delicious.

Prep time including baking time is about 45 minutes.

This is what you need for 4 people:

12 mushrooms
3 tablespoons of olive oil
3 tablespoons of minced red onions
3 gloves of garlic, minced
2 tablespoons of chopped cilantro
1/2 green chile, halved, seeded and minced
4 tablespoons of fresh, finely chopped mango
1/2 teaspoon of soy-sauce
1 tablespoon of almond butter
1/2 teaspoon of salt
1/8 of a teaspoon of black pepper

Preheat the oven to 350 degrees.

Rub the mushrooms off with a paper-towel and carefully take them stems out. Brush a baking sheet with 1 tablespoon of olive oil. Brush each mushroom with olive oil and place on the baking sheet. Chop the stems finely. Saute the onions in 2 tablespoons of olive oil over medium to high heat until translucent. Add the garlic and chili and saute for 2 minutes. Add the mushroom stems and keep sautéing until the juices got released. Add the soy-sauce, the cilantro and the mango and sauté for another 2 minutes. Finally add the almond butter, the salt and pepper.

Fill each mushroom with the mushroom-spice sauté.

Bake for 20 minutes.

Serve warm or at room temperature.


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