Stuffed Mushrooms with Falafel Crumble [vegan]

Name: Stuffed Mushrooms with Falafel Crumble [vegan]
Prep time: 20 min
Total time: 20 min
Ingredients: 1 pack of Goodlife Falafels; 4 large Portobello mushrooms; olive oil; 1/2 red onion; 1 crushed garlic clove; 90g baby spinach; 1 tsp Italian seasoning; 5 sundried tomatoes in oil; FOR THE CASHEW CREAM :; 75g unsalted cashews [US 1/2 cup]; 75ml water [US 1/3 cup]; juice of 1/2 lemon; 1 tsp Dijon mustard; 1 Tbsp nutritional yeast; salt & pepper; FOR THE TAHINI DRESSING :; 1/2 Tbsp tahini; 2 Tbsp (dairy-free) yoghurt; juice of 1/2 lemon; 1/4 tsp ground cumin; 1 crushed garlic clove; maple syrup / agave syrup or honey to taste; water; TO SERVE :; salad leaves

Published on February 8, 2021 | In English, Middle Eastern | By theflexitarian |

0 Comments

- Prep Time
- 20 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

Juicy stuffed portobello mushrooms baked in the oven to perfection with a creamy spinach filling and a moreish falafel crumble on top. So good and healthy too!

The mushrooms are first cooked in the oven, then stuffed with a creamy spinach and cashew filling and topped with some crunched up falafels.

After another 10 minutes in the oven, they are ready to be served with a generous drizzle of my homemade tahini dressing.

This is a hearty and satisfying dish that you can serve as an appetizer for four or a main course for two.

I have made this recipe with Goodlife’s Lemon, Cumin & Coriander Falafels. Available from the frozen aisle, they are really tasty and easy to prepare. I always keep a box in the freezer for a quick lunch option.

I have been a fan of Goodlife for many years. They have a small but really tasty range that we enjoy as a family. Based in Warrington, Cheshire they source the healthiest vegetables from the best farmers in the UK to create nutritious vegetarian meals.

As well as the falafels, we also love Goodlife’s Spicy Veg Beanburgers and Mushroom & Spinach Kievs. Goodlife offers some delicious meat-free meal options which are perfect when we are in a rush or too tired to cook.

Goodlife’s falafels work really well as a crumble for this stuffed mushroom recipe. The box contains 14 falafels. You will not use them all for the crumble, so I like to bake any extras with the mushrooms and serve them on the side.

This recipe was commissioned by Goodlife

Dairy-Free, Egg-Free, High Fibre, Soya-Free, Vegan

Email
Save

Ingredients

1 pack of Goodlife Falafels
4 large Portobello mushrooms
olive oil
1/2 red onion
1 crushed garlic clove
90g baby spinach
1 tsp Italian seasoning
5 sundried tomatoes in oil
FOR THE CASHEW CREAM :
75g unsalted cashews [US 1/2 cup]
75ml water [US 1/3 cup]
juice of 1/2 lemon
1 tsp Dijon mustard
1 Tbsp nutritional yeast
salt & pepper
FOR THE TAHINI DRESSING :
1/2 Tbsp tahini
2 Tbsp (dairy-free) yoghurt
juice of 1/2 lemon
1/4 tsp ground cumin
1 crushed garlic clove
maple syrup / agave syrup or honey to taste
water
TO SERVE :
salad leaves

Instructions

Soak the cashews for 2hrs or overnight. When done, drain and set aside.
When the cashews are ready, take the falafels out of the freezer to defrost.
Preheat the oven to 200C/fan 180C/gas 6.
Remove the stems from the portobello mushrooms. Reserve the stems for later. Brush the mushrooms with olive oil. Place them on an oven tray and cook for 10 minutes in the oven.
To make the cashew cream: whizz together in a blender the drained cashews, water, lemon juice, mustard, and nutritional yeast. Blend until smooth. Season to taste with salt and pepper.
To make the tahini dressing: whisk together tahini, yoghurt, lemon, cumin, and crushed garlic clove. Add water to get your desired consistency. Season to taste with maple syrup and salt.
Heat some olive oil in a frying pan. Add finely chopped red onion and crushed garlic. Fry gently until soft. Add finely chopped spinach, chopped reserved mushroom stems and Italian seasoning. Cook until the spinach is wilted. Add chopped sundried tomatoes and cashew cream. Stir together until well blended. Set aside.
When the mushrooms are done, remove the tray from the oven. Share the spinach filling evenly between the four mushrooms. Cut falafels in quarters and arrange on top of each mushroom. If you have any falafels left, put them on the tray to have on the side.
Place the oven tray back in the oven and cook for another 10 minutes in the oven.
Serve the stuffed mushrooms straight away on a bed of salad leaves with some extra falafels on the side and a generous drizzle of tahini dressing on top.