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Brussels Sprout Stuffed Mushrooms

This is one of those dishes that works for everything: dinner, snack, potlucks, holidays, you-name-it. It's definitely something I would make for anyone whether they are a foodie, anti-vegan, or whatever. I picked some fairly large criminis to make these bite sized delectables but if you want to make a hearty main dish, portabellos would be perfect.

I know I'm probably the only person in the cosmos that loves brussels sprouts the way I do. If that is the case, don't discard this idea. You can replace the brussels sprouts with any veggie you love. Imagine this stuffed with creamed kale......oh my glob. Am I right?!

12 Crimini Mushrooms, stems removed
1/2lb brussels sprouts, sliced thin
1/2 c cashew cream sauce
2 tbsp nutritional yeast (optional)
  1. preheat to 400 and plop your mushrooms caps in there for 10 minutes or so. 
  2. While the caps are in the oven, fry up your thinly sliced sprouts and make your cashew cream sauce, with or without the additional nooch.  When the ten minutes are up and your sprouts are starting to brown, take the shrooms out of the oven and set aside. Also, mix the sprout shavings with the cashew cream sauce. Using a tablespoon, stuff the mushrooms with 1 scoop of the creamy sprout mixture. 
  3. Throw that shit back in the oven for an additional ten minutes, or until they seem heated all the way through and the creamy sprout mixture is browning on top. 
  4. After a brief cooling sesh, eat that shit like it's your last meal cause if it'll probably be ok with it. 


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