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Savory Stuffed Persimmons
Rini
Roasted Fuyu Persimmons stuffed with Lentils, Walnuts, Spinach, Cranberries and Ginger
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Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course
Appetizer
Cuisine
American
Servings
4
people
Calories
355
kcal
Ingredients
1x
2x
3x
5
Fuyu Persimmons
1
Tbsp
Extra Virgin Olive Oil
or Coconut Oil
1
Tbsp
Ginger
Shredded
1
tsp
Garlic
Shredded
1/4
cup
Red onions
Finely chopped
1/4
cup
Baby Mushrooms
Thinly sliced
1.5
cup
Lentils
Cooked
1/4
cup
Baby Spinach
Chopped
1/4
cup
Coconut Water
Optional
2
Tbsp
Peperoncini
Finely Chopped
1
Tbsp
Nutritional Yeast
Optional
1/4
cup
Walnuts
Roughly Chopped
2
Tbsp
Cranberries
Dried
1/4
tsp
Salt
Optional
1
tsp
Red Pepper Flakes
2
tsp
Capers
1/2
tsp
Lime Juice
Freshly Squeezed
Cooking Spray
Instructions
Preheat oven to 400° F.
Cut the tops of the Persimmons and scoop out the inside using a melon baller. Save the insides.
Take a baking dish and oil it using cooking spray. Spray the persimmon inside and outside and place them in the oven
Roast them for 7 minutes and then remove the baking dish. Set them aside to cool
Heat a medium pan on medium for 30 seconds before adding the oil
Add the onions and cook for 30 Seconds
Add the garlic and ginger
Add the mushrooms and cook for 7 minutes or until they soften
Add the persimmon pulp and coconut water. Cook for 5 minutes on low heat
Add the Spinach and let them shrink to half their size
Add all the remaining ingredients and mix well
Fill up the roasted persimmons with the lentil mixture. You will have some mixture left over
Transfer the Persimmons into the oven again and roast for about 7-10 minutes
Remove and let them cool to touch
Serve immediately
Notes
Nutrition info is approximate
Nutrition
Serving:
5
Persimmons
Calories:
355
kcal
Keyword
savory persimmon recipes, vegan persimmon recipes
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