Vegetarian Mushroom Stew in Bread Bowls
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.
Vegetarian Mushroom Stew in Bread Bowls
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic cloves. Cook until onion becomes translucent.
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Add sliced mushrooms, diced carrots, and diced potatoes to the pot. Stir well.
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Pour vegetable broth and add tomato paste, thyme, bay leaf, salt, and black pepper. Stir to combine.
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Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
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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.
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Place the bread bowls on a baking sheet and bake for 10 minutes, or until they are crispy.
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Once the stew is ready, remove the bay leaf and adjust the seasoning if needed.
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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.