Stuffed Mushrooms With Flax Seeds

These stuffed mushrooms are perfect for evening gatherings. The additional advantages of flax seeds, entire wheat bread, and veggies make this dish engaging. This is a vegan dish that is scrumptious for the people who aren’t veggie lover; I have a couple of companions that are vegan and they love having the option to partake in a similar food as every other person. Try not to be amazed one up magic candy assuming your visitors ask you for this delectable recipe; on the off chance that you decide to reveal this equation your visitors will be stunned that this full seasoned recipe is veggie lover. Partake in your stuffed mushrooms!!

Trouble (Scale from 1-10): 6

Serves: 4
Yields 8 stuffed mushrooms
Planning Time: 5 minutes
Cook Time: 25 minutes
Complete Time: 30 minutes


3 tablespoons of flax seeds
8 open covered mushrooms (2-3 creeps in breadth)
1 1/2 tablespoons of olive oil
1 huge leek – white part just – slashed
1 celery stem – hacked
3 1/2 ounces firm bean curd (tofu) – diced finely
1 yellow squash – hacked
1 carrot – hacked
1 cup entire wheat bread pieces
1 tablespoon of hacked new basil
1 tablespoon of hacked new parsley
1 tablespoon of tomato glue
3/4 cup – veggie lover cheddar – ground
2/3 cup of vegetable stock
salt – to taste
dark pepper – to taste


In a tiny skillet on medium intensity toast flax seeds. eliminate from heat then finely hack and set to the side.

Wash mushrooms and eliminate stalks from the covers. Finely hack mushroom stalks and save the covers.

Heat oil in an enormous skillet over medium-high intensity. Add slashed mushroom stems, leek, celery, bean curd, squash, and carrot. Blending frequently, cook for 4-5 minutes.

Mix in the bread pieces, basil, parsley, tomato glue, and flax seeds. Season with salt and pepper to taste.

Spoon the premade blend into the mushroom covers and top with ground cheddar.

Place grows into a biscuit tin (or a shallow stove confirmation goulash dish), and pour vegetable stock around them.

Cook in a preheated stove at 425 degrees Fahrenheit for 20 minutes, or until mushroom covers are delicate and stuffing is cooked completely, and eliminate from broiler.

Eliminate mushrooms from tin (or dish) and serve right away.

Partake in your stuffed mushrooms!!

Peter Alfieri is the host of the cooking show: Buon Appetito Provision, [] Pete cooks various food sources from a few topographical regions; his specialty is Italian food which is likewise included on the Program. Make certain to look at different recipes on the show’s site.