KDHamptons loves learning about new recipes from my Hamptons foodie friends. This week, I scored a great looking recipe for Vegan Stuffed Mushrooms from my pal Jenny, who owns Jenny Landey Productions & Locations, as well as East Hampton Yacht Company. Jenny shares, “If you like mushrooms as I do and have leftover quinoa or risotto or stir fried anything or want to make any mixture at all — just stuff it in and bake!” Can’t wait to bake these myself, thanks Jenny!

Ingredients

4 Portabella Mushrooms
2 Carrots cut into small cubes
1 Celery Root cut into small cubes (can substitute celery or parsnip or turnip etc)
1 Zucchine
1 cup chick peas (or beans of any type)
2 teaspoons fresh ginger finely chopped (tip- try freezing peeled fresh ginger then shred on box grater or any other grater)
3 garlic cloves minced
4 tablespoons olive oil or coconut oil
1 teaspoon cumin powder
1 teaspoon red chili pepper fluxes (optional)
Fresh Rosemary as garnish (optional)

Directions

Preheat oven to 400 degrees
Sautee the carrots, celery root, zucchini and garlic and ginger in the olive oil or coconut oil
Add the spices and beans

Lightly oil the baking pan and stuff the Portabello caps with the sautéed vegetables.
Bake for approx. 20 minutes or until the mushrooms are tender.

But the easy way really is to saute or stir fry any mixture of ingredients you have on hand and simply stuff the mushrooms
and then bake until the mushrooms are cooked!

Jenny has been producing since 1998 and specializes in high-end print production, producing shoots worldwide for clients that include:  Tiffany & Co., Polo Ralph Lauren, Tommy Hilfiger, Michael Kors, Victoria’s Secret, Vogue, British Vogue, W, GQ and Allure~ to name just a few! Learn more about Jenny click HERE