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🍽️ Vegan Stuffed Mushrooms with Rice and Nut Filling

285 kcal · 40 min · 4 servings

Ingredients

• 2 large mushrooms (for filling (220 g))
• 200 ml oat milk (oat drink) (e.g. oat cuisine)
• 20 g hazelnuts
• 20 g walnuts
• 25 ml extra virgin olive oil
• 2 stalks parsley, flat
• 60 g brown rice (cooked)
• some herb salt and pepper (freshly ground)

Instructions

1. 1. Roast the nuts in a dry pan until they smell fragrant. Remove them from the pan and place them on a cutting board. Roughly chop the nuts. Set aside about two tablespoons of the chopped nuts separately for decoration.
2. 2. Remove the stems from the mushrooms. Finely chop the stems. Wash the parsley, pat it dry, and finely chop or cut it together with the stems.
3. 3. Place the whole grain rice, the finely chopped mushroom stems, the parsley, the chopped nuts, and about one-third of the oat cereal (oat cuisine) into a bowl. Mix everything thoroughly. Season the mixture generously with herb salt and pepper. Drizzle some olive oil into the hollow mushroom caps. Fill the mushrooms with the rice and nut mixture. Sprinkle the filled mushrooms with the reserved remaining nuts.
4. 4. Spread about one teaspoon of olive oil in a baking dish. Add the remaining oat cereal (oat cuisine) to the dish and place the stuffed mushrooms on top. Distribute the remaining olive oil over the mushrooms.
5. 5. Preheat the air fryer (or multi-cooker like the Ninja Foodi). Cook the mushrooms for 15 minutes at 150 °C using the Bake mode. Then switch to the Airfryer mode and bake for another 5 minutes at 200 °C until golden brown and crispy.
6. 6. Serve the stuffed mushrooms with a fresh mixed salad as a side dish.

Nutrition per serving

• kcal: 285
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 23 g