Mushrooms stuffed with parsley (gluten free, vegan)

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Is there such a thing as the perfect vegan dish?

Mushrooms stuffed with parsley (gluten free, vegan)

Recipe is as follow:


  • 12 large mushrooms, cleaned
  • 1/4 bunch of parsley, finely chopped
  • 2 cloves of garlic, minced
  • 1 tsp potato flour
  • a pinch of sea salt
  • 1 tsp of olive oil
  • 1 tbsp white wine (or a splash)
  • 1 tbsp of pine nuts, lightly toasted  (optional)
  • 2 tsp of butter for pan frying (for vegan version, 2 tsp of olive oil)
  • 5 sprig of thyme, garnish (optional)


  • Snap off the mushroom stalks, so there are wells for stuffing
  • Finely chop the mushroom stalks;
  • Bring a frying pan to medium heat, add a little cooking oil, chopped mushroom stalks, minced garlic, chopped parsley, pan fry for a few minutes; turn off the heat; use 1/2 of the vegetables to combine with potato flour to form a thicker mixture
  • Stuff the mushrooms with the mixture.
  • Put butter (or olive oil) in a frying pan, bring the pan to hot temperature.  Pan fry the stuffed mushrooms, 2 minutes on each side.  While the pan is still very hot, splash in a little wine wine. Place the cooked mushrooms on a serving plate.
  • Pour the remaining 1/2 of the vegetables & pine nuts over the mushrooms.
  • Sprinkle the thyme leaves over the mushrooms
  • Garnish with some leftover parsley
  • Sprinkle a pinch of sea salt over the plate

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