This recipe is inspired by my friend Bart. He made us the most delicious stuffed mushrooms on our last trip to Miami. These little gems are so good – they flew off the tray. The key? Macadamia nuts!
12 mushrooms, caps and stems (I like creminis/baby portobellos)
1/2 cup chopped leeks, white and green parts (about 1/2 of a regular size leek)
1 clove of garlic
1/4 cup white wine (check out Vegan Vine!)
1/2 cup macadamia nuts
1/2 cup bread crumbs
2 teaspoons olive + more for drizzling
Clean the mushrooms with a paper towel and then pull out the stems. Set the caps aside. Roughly chop the stems and drop into a dry sauté pan with sides. Set over medium heat and start to cook the mushrooms. The natural juices of the mushrooms stems will start to come out.
Clean and roughly chop the leek. Add to the stems. Press the garlic over the mixture and continue to cook for another minute so the garlic has time to release it’s goodness.
Add the wine to deglaze the pan and cook until everything is soft.
Place the mushroom mixture into the food processor with the macadamia nuts and bread crumbs. And let it rip until the mixture is finely ground.
Preheat the oven to 350.
Generously stuff the mushrooms and place face up on a baking sheet. Drizzle with olive oil and bake for 20 minutes or until the tops are crispy. They are best hot so enjoy immediately!
