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Classic Italian Vegan Stuffed Mushrooms - Denese Brookes

Saturday, October 10, 2020

Classic Italian Vegan Stuffed Mushrooms



12 large mushroom caps

Vegan White Sauce

Rich Tomato Stuffing


3 tbsp coconut oil
2 tbsp GF flour
2 cups of non-dariy milk
Black pepper
2 tbsp savoury yeast flakes
2 tsp of Nutra Organics Vege Broth


Add the oil to a saucepan and heat on a medium heat.
As the oil heats, add the flour and stir or risk vigorously.
Take of the heat and add the milk all at once whisking to create a smooth sauce.
Place back on the heat, whisking the whole time, bring to the boil and boil until the sauce thickens.
Cook the sauce until it becomes a thick dollop like consistency.
Stir through pepper, salt, savoury yeast flakes and veggie broth.
Set aside.


21/2 cups cooked brown basmati rice
2 tbsp olive oil
Extra olive oil to drizzle over before baking
2 gloves garlic crushed or finely chopped
1 medium brown onion finely chopped
2 medium zucchini diced
1 small red capsicum diced
1/2 bunch kale or silverbeet stems removed finely chopped
1 punnet of small Roma tomatoes or cherry tomatoes cut in half
1/2 cup of Global Organics Tomato Sauce
1-2 tbsp of Coconut Amino Sauce
A good sprinkling of Bragg Organic Sprinkle mix
1 tbsp of Nutra Organics Vege Broth
1/2 - 3/4 cup water to make a slight sauce
2 tbs chopped parsley
2 tbsp of Savoury Yeast Flakes
Extra Savoury Yeast Flakes for topping
Salt and black pepper to taste


Preheat oven to 180 degrees celsius (fan forced)

Cook rice and set aside (1 cup dry to 3 cups water)

Clean mushrooms by using a damp cloth to remove any dirt and set aside.

Remove stems and chop to use in stuffing mix.

Heat oil in large fry pan and gently fry onion and garlic together until onion is transparent and mixture is slightly caramelised.

Add zucchini, capsicum, kale and chopped mushroom stems, cook on medium heat for 5 mins or until veggies have softened, then add tomatoes and cook until tomatoes start getting soft and mushy and are starting to create a sauce.

Add cooked rice, mix until well combined, then add tomato sauce, coconut aminos, veggie broth, a good sprinkle of Bragg sprinkle mix, salt and pepper and mix thoroughly together.

Cook for 2 mins on medium heat to get the flavours through the rice, add enough water to create a sauce like consistency, then reduce heat and cook further to reduce liquid until the mixture becomes a thick rich sauce (keeping in mind that the mixture needs to hold together slightly)

Cool slightly while preparing baking trays.

Line baking trays with baking paper.

Fill each mushroom cap with filling, place on tray and top with white sauce, sprinkle with
savoury yeast flakes and drizzle over olive oil.

Bake until golden brown and cooked through.

**They’re so full of delicious flavour, they have a “meaty” juicy texture, everyone will just love them and they are filling too. A great accompaniment to any meal, vegan or otherwise or if made with small mushroom caps would be a great finger food at any get together.

**Please note that we stock savoury yeast flakes, Nutra Organic Vege Broth, Coconut Aminos, Global Organic Tomato Sauce, Bragg Sprinkle Mix, Orgainic Olive Oil, different salts and organic black pepper.

I hope you ENJOY them as much as my family & I.



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