Recipe Review
The Italian style stuffed mushrooms were absolutely delicious. It was a perfect plant based family dinner because it had plenty of healthy vegetables, a ton of flavor, and the rice made it more filling. I just loved the taste combination of the basil pesto, artichoke hearts, and sun dried tomatoes.
This recipe is actually under the Asian Stuffed Mushrooms page which lists “Italian-Style” as a variation. I really like how flavourful this Italian inspired dish turned out without the use of olive oil which is typically found in Italian vegetable dishes. The toasted pine nuts were a nice topping but I don’t think they were necessary. When I make this recipe again, I would skip this step altogether.
Have you tried this recipe? If so, what did you think of it? Let us know in the comments below.
Recipe Ratings:
Difficulty: Medium
Did my toddlers like it? They liked they filling but they are a bit iffy about mushrooms.
Will I make it again? Absolutely!
Overall: 5 out of 5 stars
This recipe can be found on page 194 in the Forks over Knives Cookbook as a listed variation of the Asian Stuffed Mushrooms
Why isn’t the recipe posted here?
This post is part of the Forks Over Knives Cookbook Project, an effort to post pictures and reviews of all 300+ recipes to help you decide which recipe is worth cooking. The cookbook only has a few photos so hopefully people find it helpful to see what the recipes look like once prepared.
I also wouldn’t want anyone new to this way of eating to get discouraged by spending a lot of time and effort on recipes that don’t taste amazing, since WFPB food can definitely taste great. I apologise about the lack of a recipe included but I cannot post it for copyright reasons. However, many of their recipes can be found on their website or their app if you don’t have the cookbook.