These pine nut broccoli stuffed mushrooms are also stuffed with garden herbs, garlic, brazil nuts and nutritional yeast for a nutty cheesy flavour. A vegetable bursting with more vegetables...because we can!
One way to get more veg into your diet…put one inside of another!
Mushrooms are such a versatile ingredient which you can used in so many ways. A particular cooking style I’ve been enjoying recently is seeing how much veg I can pack into another! So that’s what I’ve done here.
I’ve blitzed together broccoli, olive oil, dried rosemary and thyme (although fresh would work even better!), garlic, nutritional yeast and sea salt. Then stuffed this into a biig portobello mushroom and baked it altogether. Topped with pine nuts and spring onion, this suddenly becomes a very filling mushroom!
We had this with a Sweet Potato Kale Salad, which really worked considering the difference in temperatures.
Now your turn to make pine nut broccoli stuffed mushrooms…
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Steam the broccoli for 3 minutes.
Blend all the ingredients (except the mushrooms) plus the steamed broccoli until as smooth as possible.
Next, brush oil on the mushrooms and top with the broccoli mix.
Bake for 20 minutes until brown on the top and mushroom is well cooked.⠀Enjoy!
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Ingredients
Directions
Steam the broccoli for 3 minutes.
Blend all the ingredients (except the mushrooms) plus the steamed broccoli until as smooth as possible.
Next, brush oil on the mushrooms and top with the broccoli mix.
Bake for 20 minutes until brown on the top and mushroom is well cooked.⠀Enjoy!
What’s your favourite thing to stuff mushrooms with? Let me know below…
Laura x
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