Healthy recipe: Vegan stuffed mushrooms

Ingredients:

• 500g of small/medium betting mushrooms
• 1 small onion, well chopped
• 1 small red pepper, well chopped
• 1 small stalk of celery (green part only), cut in half and finely chopped
• 2 cloves garlic, finely chopped
• 1/2 fresh ginger, peeled and finely chopped
• 120g pecan nuts, well crushed
• 1 tablespoon olive oil
• 1 teaspoon soy sauce or tamari
• freshly ground black pepper

Preparation:

• Preheat the oven to 180°C and cover a baking sheet with parchment paper.
• Cut the stems of the mushrooms and arrange the hats on the baking sheet.
• Chop the stems well and put them in a bowl.
• Chop the rest of the vegetables and add them to the bowl.
• Stir in the pecans, salt.
• Heat a pan over medium heat and add the oil.
• Add the contents of the bowl to the pan and sauté for about 4-5 minutes.
• Remove from heat and let cool slightly. Stir in soy sauce and fresh black pepper to your liking.
• Pour the filling into each mushroom hat using a spoon.
• Bake for 15 minutes.
• If the mushrooms stick to the parchment paper, give them a slight twist to detach them. Serve hot.