Vegetarian Mushroom Stew in Bread Bowls

Vegetarian Mushroom Stew in Bread Bowls recipe pinit

Bread bowls were first popularized in San Francisco in the 1800s as a way to serve soup in a portable and edible container.

This is vegetarian and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr
Servings: 4 Calories: 1400
Best Season: Fall

Ingredients

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic cloves. Cook until onion becomes translucent.
  2. Add sliced mushrooms, diced carrots, and diced potatoes to the pot. Stir well.
  3. Pour vegetable broth and add tomato paste, thyme, bay leaf, salt, and black pepper. Stir to combine.
  4. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
  5. While the stew is cooking, preheat the oven to 350°F (175°C). Cut the tops off the bread bowls and hollow them out, leaving a thick shell.
  6. Place the bread bowls on a baking sheet and bake for 10 minutes, or until they are crispy.
  7. Once the stew is ready, remove the bay leaf and adjust the seasoning if needed.
  8. Ladle the mushroom stew into the bread bowls and serve hot.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 15g24%
Total Carbohydrate 45g15%
Sugars 5g
Protein 10g20%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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