Wash mushrooms and remove the stem from the caps. Set caps aside and chop the stems. Set aside.
In a medium sized pot or wok, saute the onions in medium heat until translucent. Add the red pepper and celery. Mix until cooked.
Add the pieces of whole wheat bread and mix well.
Add oregano, garlic powder, onion powder. Mix.
Add the unsweetened almond milk and mix.
Salt and pepper to taste.
Grease a baking sheet with oil spray.
Place mushroom caps on the baking sheet to be filled.
Stuff the mushrooms with the bread stuffing.
Bake for 15-20 minutes until mushrooms are cooked and the stuffing looks crunchy.
Method Green Beans
Cut the ends of the green beans.
In a large pan, add olive oil and then saute the green beans in medium heat.
Add the garlic powder, onion powder, salt and pepper to taste. Mix.
Cook until desired crispiness.
Serve as a side dish with the stuffed mushrooms.
Talk about the ultimate side dish dinner. The mushrooms went on sale at the local Aldi’s so we took advantage. This went fast because it was so delicious and oh so simple. Once again, add more spices as needed.