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Food & Recipes
These stuffed mushrooms make a terrific appetizer for your holiday table, and thankfully the recipe is quick & easy! Adding Naked Infusion Organic Salsa enhances the fresh flavor of these bite-sized delicious gems!  The best part: they are gluten-free and vegan. Ingredients: 
  • 1 jar of Naked Infusions Organic Signature Ripe Tomato Mild Salsa
  • 12 Organic Cremini Mushrooms
  • 1/4 cup Vegan Parmesan Cheese -- we used Follow Your Heart
  • 1 tbsp. Olive Oil
  • 1/4 cup Chickpea Crumbs -- we used Watusee Foods
 Instructions:
  1. Take the stems out of the mushrooms, creating small bowls.
  2. Chop the mushroom stems and sauté in olive oil until cooked tender.
  3. Mix the chickpea crumbs, chopped mushroom stems, and vegan Parmesan cheese with Naked Infusions salsa.
  4. Stuff the mixture into the caps.
  5. Bake at 350 degrees F for 20 minutes, or until the cheese is melted.
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