Stuffed Mushrooms With Freekeh
Crimini mushrooms stuffed with creamy tofu spread and savory freekeh pilaf! This compound recipe uses two additional recipes: Pita Spread With Tofu & Za’atar & Freekeh Pilaf With Eggplant & Red Pepper.
Equipment
- Baking sheet
Ingredients
- 8 ounces crimini mushrooms
- 1/3 cup Pita Spread With Tofu & Za’atar (See Recipe)
- 1 cup Freekeh Pilaf With Eggplant & Red Pepper (See Recipe)
- 1 tablespoons soy parmesan grated
- Black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Spray a baking sheet with cooking spray.
- Clean crimini mushrooms with a damp paper towel, and carefully break off the stems. NOTE: Discard stems or chop and save for an alternate use.
- Using a little spoon, fill each mushroom cap halfway with the pita spread.
- Then, using a clean spoon, fill each mushroom cap the rest of the way with a generous amount of freekeh pilaf.
- Arrange the mushroom caps on prepared baking sheet and season with fresh cracked pepper.
- Bake for 10 minutes or until the mushrooms are tender and juicy. Remove from oven.
- Garnish your stuffed mushrooms with soy parmesan. Enjoy!
Notes
Recipe assumes leftover freekeh pilaf on hand. If not, add time accordingly.
Nutrition
Calories: 166kcalCarbohydrates: 29gProtein: 11gFat: 2gSaturated Fat: 1gSodium: 24mgPotassium: 254mgFiber: 5gSugar: 2gCalcium: 57mgIron: 1mg
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