Stuffed oats mushrooms are very healthy and here its absolutely oil-free, gluten-free, vegan recipe! They are very easy to pop into your mouth and wonderful finger foods for parties instead of the regular fried stuff! Here I’m presenting jain and veg version.
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Step 1: INGREDIENTS:
- 8 large button mushrooms, de-stemmed with only the stalks diced
- 4 tomatoes, 1/2 cm of the top and bottom sliced off to form 8 caps, remaining tomato diced
- 1 tbsp gluten-free oats
- 1 tbsp coriander leaves, chopped
- 1/2 diced green chilli, optional
- Salt and black pepper to taste
- A pinch of oregano
Step 2: How to Make:
Without oil, saute the diced tomatoes. When it becomes soft, add the diced mushroom stalks and salt to release the water.
Add gluten-free oats and cook until the mixture forms a paste.
Add coriander leaves, salt, black pepper, green chilli and oregano; cook for 30 seconds.
Remove from heat and set aside to cool.
Lay the mushroom heads upside down and heap with the oats mixture as a stuffing. Top each with a tomato cap.
Place the mushroom in a frying pan with a lid.
Sprinkle some water and cover with a tight lid so it cooks in its own steam. Put heat on low and cook for 5-7 minutes or until the tomato tops are mildly cooked.
Serve hot as a appetiser garnished with fresh green coriander leaves!
Participated in the
Gluten Free Challenge 2017