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Vegan Baked Mushrooms

This Vegan recipe offers the perfect Starter or Side option, which follows the Keto Diet.

Prep Time10 minsCook Time15 minsTotal Time25 minsYields1 Serving
 450 g Portabella Mushrooms, Stork Sliced Off
 4 Green Bell Peppers, Sliced
 4 tbsp Olive Oil
 1 tbsp Extra-Virgin Olive Oil
 2 tbsp Chopped Basil
 1 tbsp Dried Oregano
 Salt and Pepper to Taste
Topping
 125 g Macadamia Nuts
 4 tbsp Nutritional Yeast
 0.25 tbsp Dried Garlic
 Salt and Pepper to Taste
1

Heat oven to 400 F / 200°C

2

Cut the bell peppers in half, remove seeds and place on a baking sheet. Drizzle the peppers with the olive oil and black pepper.

3

Roast the peppers for 25 minutes or until slightly charred.

4

Once cooled, peel off the skin and place in a food processor with salt, extra-vrigin olive oil and basil. Blending until smooth.

5

Heat remaining olive oil in a frying pan. Add the oregano and cook until fragrant. Toss in the mushrooms and cook for 8 minutes. Then set aside.

6

To make the topping, place all stated ingredients into in a food processor and blend until a fine mixture is formed.

7

Place the mushrooms in a baking dish. Top with the green bell pepper sauce and the Macadamia nut topping.

8

Bake for 20 minutes in the oven.

9

Serve warm.

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This recipe is taken from Karen McAdams and Marian Lee book, Vegan Keto.

Ingredients

 450 g Portabella Mushrooms, Stork Sliced Off
 4 Green Bell Peppers, Sliced
 4 tbsp Olive Oil
 1 tbsp Extra-Virgin Olive Oil
 2 tbsp Chopped Basil
 1 tbsp Dried Oregano
 Salt and Pepper to Taste
Topping
 125 g Macadamia Nuts
 4 tbsp Nutritional Yeast
 0.25 tbsp Dried Garlic
 Salt and Pepper to Taste

Directions

1

Heat oven to 400 F / 200°C

2

Cut the bell peppers in half, remove seeds and place on a baking sheet. Drizzle the peppers with the olive oil and black pepper.

3

Roast the peppers for 25 minutes or until slightly charred.

4

Once cooled, peel off the skin and place in a food processor with salt, extra-vrigin olive oil and basil. Blending until smooth.

5

Heat remaining olive oil in a frying pan. Add the oregano and cook until fragrant. Toss in the mushrooms and cook for 8 minutes. Then set aside.

6

To make the topping, place all stated ingredients into in a food processor and blend until a fine mixture is formed.

7

Place the mushrooms in a baking dish. Top with the green bell pepper sauce and the Macadamia nut topping.

8

Bake for 20 minutes in the oven.

9

Serve warm.

Vegan Baked Mushrooms

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