Stuffed Mushrooms With Dates Fruit
This egg free recipe creates a savoury vegan starter or side. Large white mushrooms are stuffed with shredded dates and topped with a melted margarine sauce infused with garlic, dill, and mixed spices. The stuffed mushrooms and their stems bake together until tender. They can be enjoyed hot or cold, paired with rice or a complementary vegan sauce. The entire process takes around 40 minutes to complete.
Ingredients
- 12 fresh large whole white mushrooms or 700 -800 g white mushrooms
- 24 dates or 100 -120 g dates
- 4 tablespoons common margarine (vegetable)
- 1 teaspoon mixed spice (turmeric, sage, basil, thyme, oregano, garlic, ginger, rosemary )
- 1 garlic clove
- 1 bunch fresh dill, chopped
- salt and pepper
Method
- Peel the mushrooms thoroughly and place them in your pan, arranging the halved stems alongside.
- Melt the margarine in a saucepan, then stir in the mixed spice, chopped garlic, and finely chopped dill.
- Take the pits out of the dates and put two shredded dates inside each mushroom.
- Spoon 3-4 teaspoons of the prepared sauce over each mushroom and drizzle it over the stems as well.
- Bake the mushrooms for 25 minutes in an oven preheated to 180 Celsius (350 Fahrenheit).
- Serve the dish hot or cold with rice or a vegan sauce of your choice.
Nutrition (per serving)
Sodium136600 mg
Recipe details
CategoryEgg Free
AuthorRomanianCookbook
