I wanted to create a dish where mushrooms were more than just the background extras, so these stuffed mushrooms came to mind. I used pistachios because I realized that they are extremely underused in my kitchen which is sad, considering that they contain plenty of vitamins and minerals such as vitamin E, copper (just 100 grams provide 144% of daily copper value!), manganese, and others, not to mention that they are totally delicious. I also used asparagus which is fiber-rich and anti-inflammatory.
Stuffed Mushrooms With Lemony Asparagus and Pistachios [Vegan]
- 1/2 of large onion
- 2-3 cloves of garlic
- 3 teaspoons coconut oil, divided
- 12-15 button or crimini mushrooms
- 10 ounces asparagus
- A few sprigs of thyme
- 2 tablespoons sundried tomatoes, chopped
- 1 teaspoon tamari
- 1/2 cup raw pistachios, no shell
- 2 teaspoons nutritional yeast
- Juice of half lemon
- Zest of 1 lemon
- Salt and pepper
- Parsley or cilantro for garnish
- Chop onion finely and mince garlic. Add to pan with 2 teaspoons coconut oil and salt and sautee on medium heat.
- Twist the stems from the mushrooms and pull them out- try to get as much of the stem out as possible. Chop the stems finely and add to onion and garlic along with the thyme leaves.
- Chop the asparagus, discard the hard ends. Add to the pan with mushrooms and sautee until asparagus softens a little, approximately 3-5 minutes.
- In the meantime, add pistachios to food processor with nutritional yeast, lemon juice, zest, tamari and one teaspoon coconut oil. Process until mixture is sticky and pistachios are fine.
- Add the pistachio mixture to the mushroom-asparagus mixture and combine well. Add the sundried tomatoes and more salt and pepper as needed.
- Scoop the mixture into the mushrooms, making sure to get as much as possible in. Bake at 375°F for 15 minutes or until mushrooms start to brown a little. There can be a bit of water on the baking pan, this is just the mushrooms losing their water and is fine.
- Garnish with chopped herbs if desired.