Vegetable Stuffed Mushrooms With Coconut Chia Carrot Sauce 1


VegetableStuffedMushroomsWithCoconutChiaCarrotSauce

UPC’s Vegetable Stuffed Mushrooms with Coconut Chia Carrot Sauce

Mushrooms are amazing. They’re tasty, good for us, and most importantly, there are so many things that can be done with them! They’re great grilled, fried, baked; they can be used for a Bacon Breakfast Sandwich, or for Burger Buns! And, of course, they can be stuffed with tons of yummy things as a finger-food side dish or an appetizer!

I’ve been on a kick with appetizers recently. One of my best recent appetizers was also a stuffed mushroom, the Bacon Caramelized Onion Stuffed Mushroom, which was a huge hit! I also recently did the Pumpkin Shrimp Stuffed Mushrooms, which I really enjoyed! Today’s Vegetable Stuffed Mushrooms will no doubt be as big a hit, or bigger, than the previous two recipes. The flavor is delightful! They keep really well, and they can be served warm, cold, raw, or baked! They can be served to anyone who doesn’t have an allergy, and are friendly to all dietary persuasions! They’re fairly quick and easy to make, and, well again, they taste amazing!

So, without further Adieu: UPC’s Vegetable Stuffed Mushroom!

VegetableStuffedMushroomsWithCoconutChiaCarrotSauce-CloseUp

 

VegetableStuffedMushroomsWithCoconutChiaCarrotSauce-IngredientsWhat you’ll need:

  • Coconut Chia Carrot Sauce:
  • 4 medium Carrots, diced
  • 1 inch Ginger, diced
  • 1 can Coconut Cream (not low-fat or reduced fat)
  • 1 tablespoon Sea Salt
  • 4 tablespoons Chia
  • Vegetable Stuffed Mushrooms:
  • 1 lb Stuffing Mushrooms (or two 12 oz Crimini or White mushroom packages – larger mushrooms are better! Could also be done with Portobello Caps.)
  • 2 small Sweet Potatoes, sliced
  • 1 medium Zucchini, sliced
  • 2 medium Parsnips, sliced
  • 2-3 small Golden Beets, sliced
  • 1 tablespoon Coconut Oil (for baking the veggies, so Optional)

Serves: 6-12
Cook time (Coconut Chia Carrot Sauce): 10 minutes
Bake time (Vegetables – if not served raw): 20 minutes
Assembly (put them all together): 5-10 minutes

VegetableStuffedMushroomsWithCoconutChiaCarrotSauce-IngredientsHollowedMushrooms

1. Shred or dice the carrots as finely as you have patience to, add them a sauce pan with the coconut cream and ginger, and cook on high for 5-10 minutes, stirring regularly.

2. Once the cream has boiled down to a thicker coconut cream, turn the heat off and let it cool down for about 1 minute before adding the sea salt and chia and stirring it in.
Note: This mixture will thicken significantly, and will become the perfect base for stuffing the vegetables into the mushrooms!

3. Stir again every 2 minutes, or so, until you are ready to assemble the Vegetable Stuffed Mushrooms.

VegetableStuffedMushroomsWithCoconutChiaCarrotSauce-MushroomWithSauce

Optional:
The following steps are optional. If you prefer to bake your vegetables for this dish (I recommend it) then follow these steps. If you prefer to serve this with raw vegetables, then steps 4, 5, and 6 should be skipped.

4. Pre-Heat the oven to 400.

5. Slice all of the vegetables, coat a bake pan with the coconut oil, distribute the vegetables on the bake pan and put them in the oven.
Note: If you’re interested in baking the mushrooms as well, you may want to use a separate pan. Don’t forget to hollow the mushrooms before baking them!

6. Bake for 20 minutes, stirring once or twice.

VegetableStuffedMushroomsWithCoconutChiaCarrotSauce-NoBake

7. If you didn’t bake the mushrooms (which would mean that you’ve hollowed them already), hollow them now.
Note: I saved the mushroom that I spooned out and made other interesting things with it!

8. Put 1 tablespoon (or less, if you’re using smaller mushrooms) of the Coconut Carrot Sauce in each of the hollowed mushroom caps, then carefully add a selection of the vegetables to each mushroom cap.
Note: If you baked the mushrooms, be careful with adding the vegetables. The Mushroom cap may be easily punctured.

Now serve and enjoy!

These are amazing as an appetizer. I’ve already had a small dinner party, and these were a huge hit! I had quite a bit of leftovers, and was able to save them to be used as side-dishes for lunch or dinner throughout this week, and they’ve been every bit as delicious cold as they were hot when I first ate them. The flavor, texture, and especially the vegetables seem to have gotten better as they’ve settled a bit (obviously that will only be true to a point). So if you’re in a situation where you think you want to make these well in advance (say, for Thanksgiving Dinner?) and keep them in the fridge, they’ll be delicious for as long as a week after they’re initially made.
I have one cautionary note: If you’re going to bake them after you’ve put them together (especially if you’re re-heating them for a later meal), the vegetables will likely fall over in the oven as the sauce heats up and becomes less like a gel. This is no problem in the long run: the sauce is still thick, and once you put the vegetables upright again (using tongs or chopsticks), they’ll still be excellent looking and taste great!

Questions:

  • What’s your favorite meal with mushrooms in it? Is mushroom the feature of the meal?
  • What’s your favorite Stuffed Mushroom dish?
  • Have you ever made Stuffed Mushrooms yourself?
  • What kinds of appetizers do you like the most with your parties and other hosting activities? Are they home-made or purchased?

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