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Ingredients
  • subheading: For the vegan stuffed mushrooms:
  • 14 medium to large white mushrooms (mine measured 5 to 6 cm / 2 to 2.5 inches)
  • 1 tablespoon olive oil plus more for brushing the mushrooms
  • 3 shallots, finely diced
  • 5 to 6 cloves of garlic, thinly sliced
  • 3 tablespoons chopped walnuts
  • 3 tablespoons chopped sun-dried tomatoes
  • 3 tablespoons chopped parsley
  • ½ teaspoon salt plus more for sprinkling the mushroom caps
  • Pepper, to taste
  • subheading: For the parsley-lemon dressing:
  • ¼ cup finely chopped parsley
  • 1 clove of garlic, diced
  • The zest of half a lemon
  • ½ tablespoon red or white wine vinegar
  • ¼ cup olive oil
  • Pinch of salt and pepper, to taste
Steps
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