- 1 cupof large flat mushrooms
- 1/2 cupof sweet pointed red peppers
- 1 cupof red onions
- 1/10 cupof garlic
- 1/8 cupof balsamic vinegar
- 1/5 cupof dairy-free margarine
- 1/3 cupof fresh parsley
- 1/5 cupof pistachios
- 1/10 cupof salt
- 1/5 cupof olive oil
Chop and smash the garlic. Chop the parsley. Take a pan and put it on a medium heat. Add dairy-free margarine and chopped garlic with parsley. Add some salt and olive oil.
Chop the sweet pointed red peppers and red onions. Take a frying pan, put it on a heat and add the ingredients. Stir them while frying. Add a little bit of vinegar. Add one table spoon of the mixture from the pan. Then, mix it in a mixer. Add some vinegar and olive oil while mixing.
Use a kitchen chopper to grind the pistachios.
Cut the mushrooms' stipes and cover that side with the mixture from a pan. Next, add the mixture from a mixer and cover with grinded pistachios. Drizzle some juice from the pan and put them into an oven at 430 degrees until cooked.