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Brussels Sprout Brazil Nut Stuffed Portobello Mushrooms

by Edward Daniel
written by Edward Daniel
Caption of Brussels Sprout Brazil Nut Stuffed Portobello Mushrooms. Image by Edward Daniel (c).

Brussels Sprout Brazil Nut Stuffed Portobello Mushrooms I love because the nuts, garlic, lime and cinnamon add texture and depth to the Brussels Sprouts.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Caption of Brussels Sprout Brazil Nut Stuffed Portobello Mushrooms. Image by Edward Daniel (c).
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 large Portobello mushrooms
  • 2 shallots chopped
  • 2tbs extra virgin coconut oil
  • 2 cloves of garlic
  • 200g Brussels sprouts
  • Few sprigs of parsley
  • 50g Brazil nuts
  • ½ lime, juice
  • ¼ cinnamon stick, chopped finely
  • Salt and pepper to taste
  • Extra virgin olive oil for drizzling

Instructions

  1. Pre-heat oven to gas mark 180 degrees Celsius or if a convention oven to 160 degrees Celsius.
  2. Cut the stem off of the mushrooms. Baste the underside of the bulbs with olive oil and leave to one side.
  3. Sauté the shallot with the garlic in coconut oil until the shallots turn translucent.
  4. Chop the Brussels sprouts and parsley. (I use a chopper for these herbs). Add to the shallot mixture with the stem of the mushroom and cook for about 3 to 4 minutes. Set to one side.
  5. Add the Brazil nuts and lime to the mixture and season to taste.
  6. Use hands to scoop Brussels sprout mixture into the bulbs.
  7. Drizzle over the olive oil. Sprinkle on the cinnamon.
  8. Cook in the oven for about 20 minutes until the mushrooms soften.
  9. Serve warm.

 

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