Wild Rice Stuffed Mushrooms

1\4 Cup Pecans Chopped

1\4 small onion diced

1 large clove of garlic minced

3 Oz Vegan Cream Cheese

12 Large mushroom caps (1\4 cup of reserved mushroom stumps diced)

1 tbsp olive oil, more on reserve

1 tsp dried Italian herbs

1 tsp of Arrow Root Powder or Corn Starch

1 cup cooked wild rice

salt n peppa to taste

Preheat oven to 350F. In a sauce pan on medium heat, drizzle 1 tbsp of olive oil. Add in onion, garlic, and mushroom stumps. Stir until tender. Stir in arrow root powder, vegan cream cheese,  pecans and a pinch of Italian seasonings.  On a parchment paper lined baking sheet, lay out your mushroom caps. Lightly drizzle caps with reserved olive oil, lightly sprinkle with Italian herbs and then salt n peppa. Then spoon the filling into your mushroom caps. Stack em on! The arrow root should thicken up your mix while baking so it should be a mountain of fun in your mouth when they are done. Shove them in the oven and bake. All ovens are different. Mine has a convection option so they were beautiful and tender at 30 mins. Do your dilligence the first time you make them so you know when to hold them, when to fold em, know when to walk away, know when to run! Cheers! 

 

Sheila Walberg-O'Neil