Tips From Lexy: Healthy Side Dishes

I tried these guys last night...and let me tell you....

YUM. One word. YUM. These gluten free, vegan mushrooms will fill your belly up without all the dairy and preservatives. They are easy and cheap to make too! You will wan to serve these guys up at your next birthday party, BBQ, or just for yourself! They are perfectly perfect for any and all occasions! I found this recipe online at thegreatest.com, and the photo came from their website too. I Was going to take my own, but I ate them too quickly...oops.

What You'll Need:

24 large button mushrooms, stems discarded
1/4 cup Vidalia onion, minced 2 tablespoons extra-virgin olive oil 1 cup cooked wild rice 1/4 cup dairy-free mexican style shredded "cheese" ...(vegan cheese, of course) 1 large carrot, peeled and grated 1/2 cup cashews, finely chopped2 tablespoons salsa 1 teaspoons sea salt 1/2 teaspoon black pepper 3 chives, finely chopped

*Note: You can, of course, use regular cheese if you like! 

What to Do:

1. Preheat oven to 350 degrees. Prepare a baking dish with nonstick spray; set aside.
2. In a small skillet over medium heat, cook onions in oil until translucent, approximately 4 to 5 minutes.
3. Add wild rice, cheese, carrots, cashews, salsa, salt, and pepper. Cook for 3 minutes, or until warm. Remove from heat.
4. Using a teaspoon, fill each mushroom cap with the mixture.
5. Place stuffed mushrooms in a single layer on the prepared baking dish. Bake for 10 minutes, or until heated through.
6. Remove from the oven and garnish with fresh chives, and serve!

You're Welcome.

Photo by Amie Valpone

Recipe by thegreatest.com