Sunflower Stuffed Mushrooms

[Guest guest]

Sunflower Stuffed Mushrooms

 

30 button mushrooms

3 tablespoons diced onion

2 cloves minced garlic

1 cup sunflower seeds

1 vegetable bouillon cube

2 cups water

1 cup nutritional yeast

tamari

pepper

paprika

1 tablespoon arrowroot dissolved in 2 tablespoons water to thicken sauce if

necessary

1 tablespoon nonhydrogenated margarine

 

Remove stems from mushrooms. Save stems for another recipe and set caps aside.

Chop sunflower seeds in blender or food processor. Set aside.

Melt margarine in small saucepan. Toss in onion and garlic and lightly brown.

Add the water and bouillon cube to the water and bring to a boil to dissolve

bouillon. Turn down heat and add sunflower seeds and nutritional yeast. Stir

occasionally and bring back to a boil.

Add pepper, tamari and paprika to taste. When sauce comes to boil reduce heat

and let simmer for 2 or 3 minutes. If you want sauce thicker add the arrowroot

mixture and bring to boil again.

Note: sauce thickens as it cools.

Once sauce has cooled, spoon into mushroom caps.

Bake at 350 degrees for 10 to 20 minutes. Serves 30.

 

 

 

Be a better friend, newshound, and know-it-all with Mobile. Try it now.