Food, Recipes

Vegan Stuffed Mushrooms With Parsley Root Purée

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Stuffed Mushrooms

A nutty parsley root mash with wild rice, topped with thyme-sweet potato stuffed mushrooms and lemony asparagus. Are you drooling yet? This dinner not only sounds amazing and is a stunner, it’s a real crowd pleaser. The only sounds you’ll be hearing when you serve this to your guests will be breathless ‘wow’s and sighs of pure bliss!
It’s also super easy to make, so you’ll have plenty of time to spend with your loved ones. Just double or triple this recipe to suit however many people are coming!

Stuffed Mushrooms on a bed of Puréed Parsley Root & Lemony Asparagus

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Prep Time: 10 minutes
Cook time: 01 hour
Total time: 01 hour and 10 minutes
Yield: 2 servings
Ingredients
  • 1 Parsley Root
  • 1/2 cup Wild Rice Mix
  • 4 big Mushrooms
  • 1 Sweet Potato
  • 8-16 Green Asparagus Stalks
  • Lemon, Salt and Pepper to taste
  • 1/4 tsp Nutmeg
  • fresh Thyme (the more the better!)

Directions

1. Preheat the oven to 220 degrees Celsius. Wash the sweet potato and pierce it with a fork evenly throughout so the sweet potato cooks evenly. Place in the oven for about 45 minutes, or until the sweet potato is very soft.
2. Meanwhile, to make the parsley root mash, peel and chop up the parsley root into small pieces. Place in a small pot with just enough water to cover the bottom, cover with a lid and simmer until nice and soft (Once it is soft, blend with an immersion blender to get a creamy consistency. Add water as needed).
3. Whilst the sweet potato and parsley root are cooking, place the wild rice with 1 1/2 cups water in a pot, bring to a boil, then reduce heat and simmer until the rice is ‘al dente’ (ie. not too soft!). The rice won’t absorb all the water, so you’ll need to strain it.
4. Once the sweet potato is done, remove the skin and mash the inside with a fork. Mix in as much fresh Thyme as you’d like.
5. Wash the mushrooms, carefully remove the stems and fill them up with the sweet potato-thyme mix. Reduce the heat in the oven to 180 degrees, and bake your stuffed mushrooms and the (washed and with lemon juice drizzled-!) green Asparagus Stalks for 10-20 minutes.
6. To assemble each dish, start by spooning the parsley root mash onto two dishes (you might want to add some Nutmeg first though!) and flattening it with the back of the spoon. Then add the wild rice on top, and follow that up with the sweet potato and Thyme stuffed mushrooms. To add the finishing touch, top the mushrooms with the tops of two Asparagus Stalks each and more fresh Thyme. Option to also add more lemon juice or lemon zest.

That’s it! You’re done. It’s really that easy. If you’d like to speed things up a bit the day of your dinner, just bake the sweet potato the night before. Then it’ll all be ready in less than 30 minutes!

For an extra ‘zing’, try tossing the Asparagus Stalks with some lemon zest (as well as the juice) before baking!

Also by Rebecca: Hearty Wild Garlic Soup

Vegan High Protein Cookie Dough Bars

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Photo: Rebecca Botello
Rebecca Botello

Rebecca Botello

Contributor at Peaceful Dumpling
Rebecca is an Environmental Science student with a passion for healthy and sustainable living. If she isn’t in the kitchen creating delicious vegan recipes, you’ll find her doing yoga, curled up with a book and a cup of Chai Tea, or researching anything from nutrition and natural cancer treatments to the ins and outs of plastic-free living. Always up for new adventures and eager to travel to new places, you can follow her journey on Instagram @whatbecky and @eatsimplylive.
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