Roasted Mushrooms with Veggies and Crumb Topping

I’ve made it a vow to eat more veggies – starting with THIS!

For crumble topping
  1. 1/2 cup walnuts, finely chopped
  2. 2 tablespoons nutritional yeast
  3. 2 tablespoons panko or regular breadcrumbs
  4. 1/2 teaspoon crushed chili flakes or to taste
  5. Salt to taste
For mushroom
  1. 3 – 4 portobello mushroom caps, stems removed and cleaned
  2. 1/2 cup pesto or pizza sauce
  3. 1/2 cup hummus or 1 – 2 tablespoons sriracha
  4. 1 red onion, sliced
  5. 1 bell pepper, sliced
  6. Crumble topping
  7. 1 – 2 teaspoons balsamic vinegar, optional
  8. Freshly ground black pepper to taste

Click HERE for the instructions

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