Description
Hearty and bite-sized, these vegan Sorghum & Veggie Stuffed Mushrooms are packed with okra, peppers, shallots, garlic and tarragon. An easy and delicious plant-based appetizer, perfect for your next party!
Ingredients
Scale
- 16 oz. Baby Bella Mushrooms or White Button Mushrooms
- 1 Cup Dry Sorghum (Cooked)
- 1 Clove of Garlic (Minced)
- 2 Shallots (Sliced)
- 1 Small Red Bell Pepper (Diced Small)
- 6 Fresh Okra (Sliced)
- 1 Tbsp. Fresh Tarragon (Minced)
- 1 Tbsp Olive Oil (+extra for coating the pan)
Instructions
- Preheat the oven to 400°F.
- Cook the sorghum as per the directions on the package.
- Wash all fresh vegetables.
- Prepare all fresh vegetables as per directions above. Next, take the stems off the mushrooms and dice. Set the caps aside.
- In a high-sided frying pan coated with olive oil, sauté the garlic and shallots over medium/high heat. Cook, stirring occasionally, until fragrant (about 2 minutes).
- Next, add the pepper, okra and mushroom stems and sauté for an additional 2 minutes while stirring.
- Then, add the cooked sorghum to the pan and stir to combine, then add the tarragon and cook for one more minute, stirring continuously.
- On a baking sheet coated with a thin layer of oil, evenly arrange the mushroom caps, open side up.
- Fill each mushroom cap with the filling using a small spoon.
- Bake for 20-25 minutes or until mushrooms have browned to your liking.
- Garnish with more fresh tarragon, if desired.
- Serve and enjoy!
- Leftover mushrooms can be refrigerated in an airtight container for up to 5 days.
Keywords: Stuffed Mushrooms, Appetizer, Vegan, Sorghum