Vegan Stuffed Clam-Style Shells Recipe

About this recipe

A plant-based twist on stuffed clams, featuring a savory vegetable stuffing baked in pasta shells for a satisfying dinner option.

Ingredients

• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 500 ml Bertolli Extra Virgin Olive Oil
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 50 g The Select Aisle Bread Crumbs
• 1 pc (50 g) On1Y Pepper Grinder
• 125 g Portobello Mushroom
• 1 kg Puro Healthy Salt (Sendha Namak)

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 finely chopped onion and sauté until softened, about 5 minutes.
3. 3. Add 1 grated carrot to the skillet and cook for another 3 minutes, stirring occasionally.
4. 4. In a mixing bowl, combine the sautéed onion and carrot with 1/4 cup of lemon juice, 1 cup of bread crumbs, and a pinch of salt and pepper. Mix well to form the stuffing.
5. 5. Prepare 12 portobello mushrooms by removing the stems and gills, then lightly sauté them for about 3-4 minutes until slightly softened. Drain and let cool slightly.
6. 6. Stuff each portobello mushroom with the vegetable mixture and place them in a baking dish.
7. 7. Sprinkle the stuffed mushrooms with an additional 1/4 cup of bread crumbs and drizzle lightly with olive oil.
8. 8. Bake in the preheated oven for 15 to 20 minutes, or until the tops are golden and crispy.
9. 9. Serve warm as a hearty vegan dinner option.