Oven-Baked Stuffed Mushrooms and Potatoes with Sun-Dried Tomatoes
Hello dear readers! Today we're in the kitchen with a fantastic recipe. We'll be making oven-baked stuffed mushrooms and potatoes with sun-dried tomatoes. This recipe will add color to your holiday tables and win everyone's approval. It's quite special as it's both vegan and gluten-free. If you're ready, let's make this delicious dish together. Believe me, every slice will be a separate feast of flavors!
- 2 teaspoons oil
- ½ cup chopped onion
- 3 cloves garlic (finely chopped)
- 225-280 grams small white mushrooms (sliced or quartered)
- ½ teaspoon salt (divided)
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- 1 tablespoon balsamic vinegar
- ¼ cup vegetable broth (more if needed)
- 85-115 grams fresh spinach
- 1 cup potatoes (peeled and diced into 6 mm cubes)
- Black pepper (to taste)
- ½ cup almond flour (or other nuts like walnuts)
- ¼ cup sun-dried tomatoes
- 2 teaspoons vegetable bouillon paste
- 1 tablespoon tomato paste
- 425 gram can of cannellini beans (drained)
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons nutritional yeast
- ¼ cup tapioca starch
- 2 teaspoons oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried basil
- 1 teaspoon maple syrup (optional)
Let's heat a pan over medium heat. Add the oil, onion, garlic, and half of the salt. Cook until the onions are translucent.
Add the mushrooms and sauté a bit. Then add the remaining salt, red pepper flakes, thyme, and balsamic vinegar. Cook until the mushrooms are al dente.
Add the potatoes and mix well. Cook until the potatoes are tender. Finally, add the spinach and turn off the heat.
In a food processor, blend the sun-dried tomatoes and almond flour. Add the other ingredients and process until smooth.
Preheat the oven to 196°C. Spread the bean mixture over parchment paper. Place the mushroom-potato mixture in the center.
Roll the rectangle like a burrito and bake for 40-45 minutes.
For the glaze, mix all the ingredients. Brush the roll with the glaze after removing it from the oven and bake a little longer.
Let the roll cool slightly, then slice and serve. Enjoy your meal!
Oven-Baked Stuffed Mushrooms and Potatoes with Sun-Dried Tomatoes Cooking Tips
Be a bit careful when rolling the wrap, but don't worry, it's very easy. You can pre-boil the potatoes if you wish. Don't hesitate to try!
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