Herby Pioppino Mushroom Recipe

Instructions:

1. Pre-heat the oven at 300ºF (150ºC).

2. Chop the sun-dried tomatoes and also the fresh herbs.

3. Place the mushrooms in a baking tray and optionally drizzle olive oil, salt, pepper into them (not necessary).

4. Add a ¼ of the chopped herbs mix.

5. Place in the oven from 10 to 15 mins, until they are soft but don’t let them loose their shape.

6. Meanwhile, chop the garlic, celery, and onions, all together and stir fry them in olive oil until soft.

7. Remove from heat and let it cool down.

8. Add the dry herbs and the sun-dried tomatoes.

9. Add the vegan parmesan cheese and the remainder of the fresh herbs.

10. Stuff the mushrooms with the mix and add on top the vegan brie and parmesan cheese. Place in the oven for another 5-10 minutes, until the cheese melts.

11. Transfer to the serving plates and serve with fresh green salad; I like arugula and cherry tomatoes.

Enjoy!

Herby Pioppino Mushroom Recipe from ourplantbasedworld.com

Serves: 2

Ingredients:

• 8 ounces Pioppino mushrooms

• 1.5 ounces vegan or regular brie cheese

• 1 cup dried tomatoes hydrated in hot water for 5 mins or preserved in oil

• ½ cup vegan or regular parmesan cheese

• 1 stalk celery or fennel

• 1 spring onion

• 1 onion small, or shallot

• 1 clove garlic grated

• ½ tablespoon Provence dried herbs

• 1 tablespoon basil fresh

• 1 tablespoon sage fresh

• ½ tablespoon rosemary fresh

• ½ teaspoon black pepper

• ½ teaspoon sea salt