Indulge in the savory delight of these vegan stuffed mushrooms, a perfect dish for any occasion. Whether you're hosting a party or looking for a satisfying side, these mushrooms are sure to impress. Using only plant-based ingredients, this recipe combines the earthy flavors of mushrooms with a rich, herby stuffing that is both nutritious and delicious. Not only are they a crowd-pleaser, but they also cater to anyone following a vegan diet without compromising on taste. Packed with flavors and simple to prepare, these stuffed mushrooms can serve as a splendid appetizer or a side dish that complements any main course.
Estimated Cost$15
Helpful Equipment
Ingredients
- 12 Baby Bella Mushrooms (washed and stems removed)
- 3 Tbsp. Olive Oil
- 3 Cloves Garlic (minced)
- ½ Cup Breadcrumbs
- ¼ Cup Nutritional Yeast
- 2 Tbsp. Fresh Parsley (chopped)
- 1 tsp. Thyme
- ½ tsp. Salt
- ½ tsp. Black Pepper
- ¼ Cup Plant-Based Parmesan style "cheese" (grated)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Remove the stems from the mushrooms and finely chop them. Set the caps aside.
- Heat olive oil in a skillet over medium heat.
- Add the chopped mushroom stems and garlic, sautéing until softened, about 5 minutes.
- Transfer the sautéed stems and garlic to a mixing bowl. Add breadcrumbs, nutritional yeast, parsley, thyme, salt, and black pepper. Mix well until combined.
- Stuff each mushroom cap generously with the breadcrumb mixture. Place them on the prepared baking sheet.
- Sprinkle vegan parmesan over the stuffed mushrooms, if using.
- Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the tops are golden brown.
- Remove from the oven, let cool for a few minutes, and serve warm.
Nutrition
Calories: 208.3kcalCarbohydrates: 17.6gProtein: 5.5gFat: 13.7gSaturated Fat: 2.3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8.3gSodium: 416.8mgPotassium: 418.6mgFiber: 2.8gSugar: 2gVitamin A: 672.9IUVitamin C: 11.1mgCalcium: 81mgIron: 3.3mg