Entrada Vegan

Na época de Natal, estive doente e não tive tempo para preparar tudo o que queria. Por isso, surgiu esta receita super fácil e rápida. / During Christmas time, I was sick and I did not have the time to prepare everything I wanted. Because of that I made this super easy and quick recipe.

Entrada de cogumelos recheados / Starter of stuffed mushrooms

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Ingredientes: Ingredients:

  • Uma caixa de cogumelos /A box of mushrooms
  • Cream cheese vegan (I used the Tofutti cream cheese Garlic and Herbs)tofutti-creamy-smooth-vegan-cream-cheese-garlic-herbs-225g-01-500-o-500x500
  • 2 colheres de sopa de azeite/ 2 tablespoons olive oil
  • 1/2 pimento vermelho ou verde /1/2 red or green pepper
  • 1/2 cebola/ 1/2 onion
  • Especiarias a gosto (eu coloquei pimenta, paprika e cominhos) /Spices according to your taste (I put pepper, paprika and cumin)
  • Parmesão vegan (eu usei mistura de pão ralado com amêndoa ralada e uma pitada de fermento de cerveja) /Vegan Parmesan (I used a mixture of breadcrumbs with grated almonds and a pinch of brewer’s yeast)

Preparação:/Preparation:

  1. Tirar os talos aos cogumelos. Colocar os cogumelos numa travessa./Take the stalks out of the mushrooms. Place the mushrooms on a platter.
  2. Picar talos dos cogumelos, pimento e cebola. / Chop stalks of mushrooms, peppers and onions.
  3. Misturar cream cheese com azeite e, depois, juntar os cogumelos, pimenta e cebola. / Mix cream cheese with olive oil and then combine the mushrooms, pepper and onion.
  4. Juntar as especiarias e depois colocar dentro dos cogumelos./ Add the spices and then put inside the mushrooms.
  5. Polvilhar com Parmesão vegan. Sprinkle the vegan parmesan over the mushrooms.
  6. Levar ao forno com uma pitada de azeite. Bake them with a pinch of olive oil.

 

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