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A post shared by Maria Lichty | Two Peas & Their Pod (@twopeasandpod)

Ingredients

• 16 large button mushrooms, stems removed and reserved
• 1 tablespoon olive oil
• 2 cloves of garlic, minced
• 1 small onion, finely chopped
• 1/2 cup of breadcrumbs
• 1/4 cup of grated Parmesan cheese
• 1/4 cup of cream cheese
• 2 tablespoons fresh parsley, finely chopped
• Salt and pepper, to taste
• Chopped fresh chives, for garnish (optional)

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A post shared by Toni | Plant-Based on a Budget (@plantbasedonabudget)

Instructions

1. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and set aside. Clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems from the mushrooms and finely chop them. Set the mushroom caps aside.
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 3-4 minutes. Add the chopped mushroom stems to the skillet and cook for an additional 2-3 minutes, until they release their moisture and become tender.
3. Stir in the breadcrumbs, grated Parmesan cheese, cream cheese, and fresh parsley, mixing until well combined. Season with salt and pepper to taste. Spoon the filling into each mushroom cap, pressing down gently to pack the filling.
4. Place the stuffed mushrooms onto the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly. Remove the stuffed mushrooms from the oven and let them cool for a few minutes before serving.
5. Garnish with chopped fresh chives, if desired, and serve hot.

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A post shared by Toni | Plant-Based on a Budget (@plantbasedonabudget)

The post These Cheesy Stuffed Mushrooms are Amazing appeared first on falafelandcaviar.com.

Ingredients:

• 1 cup of Arborio rice
• 4 cups of vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 8 ounces of mushrooms (button, cremini, or a mix), sliced
• 1/2 cup of dry white wine
• 1/4 cup of grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

View this post on Instagram

A post shared by Yotes (@xsize2eat)

Instructions:

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a separate large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, approximately 5-7 minutes. Stir in the Arborio rice, ensuring each grain is coated in the oil and lightly toasted, for about 2 minutes. Pour in the white wine, stirring continuously until it has been absorbed by the rice.
4. Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. This process will take approximately 20-25 minutes, and the rice should be creamy but still slightly al dente.
5. Once the rice is cooked to your desired consistency, remove the skillet from the heat. Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Serve the mushroom risotto hot, garnished with chopped fresh parsley if desired. Enjoy your delicious homemade mushroom risotto!

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A post shared by 서수달 (@sooooodal)

The post Try This Delicious Mushroom Risotto Recipe! appeared first on falafelandcaviar.com.

Ingredients:

• 10 ounces ready rolled shortcrust pastry 
• 4 chicken breast fillets
• 2 cups button mushrooms 
• 1 large white onion
• 3 cloves garlic
• 1 tablespoon dried thyme
• ½ teaspoon dried nutmeg
• Salt and pepper, to taste
• 1 cup double cream
• 1 cup chicken stock

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A post shared by HomeChef Pakistan (@homechef.pk)

Instructions:

1. Finely slice the onions, mushrooms, and garlic.
2. Chop the chicken breasts into bite-sized pieces.
3. In a large pan, heat some oil and add the chicken.
4. Fry for 5 minutes and then add the onion and mushrooms.
5. Cook for 5 minutes and then add the garlic, thyme, nutmeg, salt, and pepper.
6. Fry for another 5 minutes and then add the cream and the stock.
7. Increase the heat and leave to simmer for 5 minutes.
8. Remove from the heat and leave to one side.
9. Preheat the oven to 360℉.
10. Roll out the shortcrust pastry and cut it to the shape of your pie dish, leaving enough space for it to come up the sides.
11. Grease the pie dish with a little oil or butter and then lay the pastry in it and press into place.
12. Pour the chicken and mushroom mixture into the pie base.
13. Use the remaining pastry to cut out the lid of the pie and place this on top, poking some air holes through.
14. Place in the oven for 30-40 minutes, until the pastry is golden brown.

The post Creamy and Satisfying Chicken and Mushroom Pie appeared first on falafelandcaviar.com.

• Easy to make
• Tasty enough to eat week after week
• Plant-based (duh)
• Have protein (our bodies will thank us!)
• Use simple ingredients that you usually have around the house or can get any time of year

And this tofu mushroom pasta recipe is a perfect candidate. Keep reading to learn how to make it.

Ingredients:

• Olive oil
• Onion
• Firm tofu
• Mushrooms
• Cherry tomatoes
• Pasta
• Water
• Salt
• Pepper
• Garlic salt
• Nutritional yeast

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A post shared by cjl (@bam_fahrenheitte)

Directions:

1. Cook your pasta according to package instructions, making sure to salt the water generously. We recommend tube or bow tie-shaped pasta.
2. Chop up your veggies and tofu into bite-sized pieces.
3. Heat olive oil over medium heat, adding the onions when the oil is shimmering and cooking until they are translucent and fragrant.
4. Add the tofu, cooking for an additional 10 minutes.
5. Then you can add the chopped mushrooms, cooking for 5-10 more minutes.
6. Season with salt, pepper, and garlic salt to taste.
7. Remove the mixture from the heat.
8. Add cherry tomatoes and drained pasta and mix to combine.
9. Add a splash of olive oil, mixing to thoroughly coat everything.
10. Serve sprinkled with nutritional yeast.

The post This Tofu Mushroom Pasta is Your New Vegan Favorite appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Maria Lichty | Two Peas & Their Pod (@twopeasandpod)

Ingredients

• 16 large button mushrooms, stems removed and reserved
• 1 tablespoon olive oil
• 2 cloves of garlic, minced
• 1 small onion, finely chopped
• 1/2 cup of breadcrumbs
• 1/4 cup of grated Parmesan cheese
• 1/4 cup of cream cheese
• 2 tablespoons fresh parsley, finely chopped
• Salt and pepper, to taste
• Chopped fresh chives, for garnish (optional)

View this post on Instagram

A post shared by Toni | Plant-Based on a Budget (@plantbasedonabudget)

Instructions

1. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and set aside. Clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems from the mushrooms and finely chop them. Set the mushroom caps aside.
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 3-4 minutes. Add the chopped mushroom stems to the skillet and cook for an additional 2-3 minutes, until they release their moisture and become tender.
3. Stir in the breadcrumbs, grated Parmesan cheese, cream cheese, and fresh parsley, mixing until well combined. Season with salt and pepper to taste. Spoon the filling into each mushroom cap, pressing down gently to pack the filling.
4. Place the stuffed mushrooms onto the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly. Remove the stuffed mushrooms from the oven and let them cool for a few minutes before serving.
5. Garnish with chopped fresh chives, if desired, and serve hot.

View this post on Instagram

A post shared by Toni | Plant-Based on a Budget (@plantbasedonabudget)

The post These Cheesy Stuffed Mushrooms are Amazing appeared first on falafelandcaviar.com.

Ingredients:

• 1 cup of Arborio rice
• 4 cups of vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 8 ounces of mushrooms (button, cremini, or a mix), sliced
• 1/2 cup of dry white wine
• 1/4 cup of grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

View this post on Instagram

A post shared by Yotes (@xsize2eat)

Instructions:

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a separate large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, approximately 5-7 minutes. Stir in the Arborio rice, ensuring each grain is coated in the oil and lightly toasted, for about 2 minutes. Pour in the white wine, stirring continuously until it has been absorbed by the rice.
4. Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. This process will take approximately 20-25 minutes, and the rice should be creamy but still slightly al dente.
5. Once the rice is cooked to your desired consistency, remove the skillet from the heat. Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Serve the mushroom risotto hot, garnished with chopped fresh parsley if desired. Enjoy your delicious homemade mushroom risotto!

View this post on Instagram

A post shared by 서수달 (@sooooodal)

The post Try This Delicious Mushroom Risotto Recipe! appeared first on falafelandcaviar.com.

Ingredients:

• 10 ounces ready rolled shortcrust pastry 
• 4 chicken breast fillets
• 2 cups button mushrooms 
• 1 large white onion
• 3 cloves garlic
• 1 tablespoon dried thyme
• ½ teaspoon dried nutmeg
• Salt and pepper, to taste
• 1 cup double cream
• 1 cup chicken stock

View this post on Instagram

A post shared by HomeChef Pakistan (@homechef.pk)

Instructions:

1. Finely slice the onions, mushrooms, and garlic.
2. Chop the chicken breasts into bite-sized pieces.
3. In a large pan, heat some oil and add the chicken.
4. Fry for 5 minutes and then add the onion and mushrooms.
5. Cook for 5 minutes and then add the garlic, thyme, nutmeg, salt, and pepper.
6. Fry for another 5 minutes and then add the cream and the stock.
7. Increase the heat and leave to simmer for 5 minutes.
8. Remove from the heat and leave to one side.
9. Preheat the oven to 360℉.
10. Roll out the shortcrust pastry and cut it to the shape of your pie dish, leaving enough space for it to come up the sides.
11. Grease the pie dish with a little oil or butter and then lay the pastry in it and press into place.
12. Pour the chicken and mushroom mixture into the pie base.
13. Use the remaining pastry to cut out the lid of the pie and place this on top, poking some air holes through.
14. Place in the oven for 30-40 minutes, until the pastry is golden brown.

The post Creamy and Satisfying Chicken and Mushroom Pie appeared first on falafelandcaviar.com.

• Easy to make
• Tasty enough to eat week after week
• Plant-based (duh)
• Have protein (our bodies will thank us!)
• Use simple ingredients that you usually have around the house or can get any time of year

And this tofu mushroom pasta recipe is a perfect candidate. Keep reading to learn how to make it.

Ingredients:

• Olive oil
• Onion
• Firm tofu
• Mushrooms
• Cherry tomatoes
• Pasta
• Water
• Salt
• Pepper
• Garlic salt
• Nutritional yeast

View this post on Instagram

A post shared by cjl (@bam_fahrenheitte)

Directions:

1. Cook your pasta according to package instructions, making sure to salt the water generously. We recommend tube or bow tie-shaped pasta.
2. Chop up your veggies and tofu into bite-sized pieces.
3. Heat olive oil over medium heat, adding the onions when the oil is shimmering and cooking until they are translucent and fragrant.
4. Add the tofu, cooking for an additional 10 minutes.
5. Then you can add the chopped mushrooms, cooking for 5-10 more minutes.
6. Season with salt, pepper, and garlic salt to taste.
7. Remove the mixture from the heat.
8. Add cherry tomatoes and drained pasta and mix to combine.
9. Add a splash of olive oil, mixing to thoroughly coat everything.
10. Serve sprinkled with nutritional yeast.

The post This Tofu Mushroom Pasta is Your New Vegan Favorite appeared first on falafelandcaviar.com.