Coconut Stuffed Mushrooms
Amrita Ma Devi
Coconut Stuffed Mushrooms
A restaurant-worthy appetizer or a tasty side dish... Here is my recipe for Coconut Stuffed Mushroom filled with some crunchy peanut butter for a satisfying and nutritious quality that makes it hard to resist. Peanuts may be a great help to prevent heart disease by lowering cholesterol levels. They are dry, heating, and heavy to digest, so we recommend eating them only in the daytime when digestion is the strongest. If you have a reaction to peanuts use almond butter as a wonderful replacement in this recipe.
COURSE
Appetizer
INGREDIENTS
INGREDIENTS
- 8 portobello mushroom
- 2 Tbsp ghee
- 4 tbsp coconut flakes
- 2 tbsp peanut butter
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 400 ml coconut milk
- 1 tsp curry powder
- Salt to taste
- handful of cilantro
INSTRUCTIONS
INSTRUCTIONS
1. Melt the ghee in a frying pan and add the portobello mushrooms. Cook for 8 minutes on each side in ghee, and season with some salt.
2. In a bowl mix together the rest of the ingredients into a paste, so after the mushrooms are cooked you stuff them with the filling.
3. In a jug combine our curry powder with the coconut milk and 1/2 tsp salt. Pour this into the frying pan with the mushrooms and cook for another 10 minutes, until tender.
4. Garnish with cilantro and serve with noodles, rice or quinoa and enjoy
5. Watch the video for further instructions 😉
VIDEO
VIDEO
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“Amrita here. Mom of 3 and lover of ancient wisdom, meditation & yoga. I transformed my family’s health with a plant-based diet.”
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