Easy Vegan Stuffed Mushrooms
User Reviews
5
Easy Vegan Stuffed Mushrooms
Description
This Easy Vegan Stuffed Mushrooms recipe features white button or cremini mushrooms hollowed and stuffed with a mixture of panko bread crumbs soaked briefly in soy milk or water, sautéed chopped mushroom stems, lemon juice, olive oil, and Italian parsley. The mushrooms are seasoned with salt and black pepper, then baked after initial gentle cooking to develop texture and flavor. Roasting the caps separately ensures they remain firm and not watery, while the filling becomes moist and lightly crispy on top from the panko crumbs.
The flavor combines the earthiness of fresh mushrooms with bright lemon and the herbaceous touch of parsley, offset by the mild richness of olive oil. Baking at moderate heat for a short time completes the mushrooms without overcooking. This recipe is well suited as an appetizer or side dish in a vegan meal.
For best results, clean the mushrooms with a damp paper towel to avoid excess water absorption that could make the dish soggy. Tossing the mushroom stems with lemon juice and olive oil before cooking helps retain moisture and flavor. The panko crumbs provide a lightly crisp texture contrasting the tender mushroom filling and caps.
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- ½ cup panko bread crumbs
- 3 ½ tablespoons soy milk or water
- 16 medium mushrooms white button or cremini, fresh
- 1 ½ tablespoons lemon juice
- ⅓ cup Italian parsley chopped
- salt
- black pepper
Instructions
- Preheat the oven to 350 degrees (176 degrees C). Lightly oil a small baking sheet or baking dish with a little vegetable oil or cooking spray. Put the panko in a medium bowl, add the soy milk (or water), and stir to combine. Set aside.
- Wash and dry the mushrooms. Pop the stems out of the caps, and place the caps, gill side up, on the baking sheet. Finely chop the mushroom stems, and put in a small pan with the lemon juice and 2 tablespoons of the olive oil. Pour the remaining 2 tablespoons of olive oil into the mushroom caps, evenly dividing it among them.
- Put the pan with the mushroom stems on the stove, and turn the heat to medium-low. Put the baking sheet in the oven. Let them both cook for 10 minutes.
- Remove the mushroom caps from the oven and set aside. (Don't turn off the oven.) Add the mushroom stems and the parsley to the panko, and stir to combine. Season to taste with salt and pepper. Divide the mixture among the mushroom caps. Put the now-stuffed mushroom caps back in the oven for 20 minutes.
- Take the mushrooms out of the oven, heat the broiler, and run the mushrooms under the broiler for a minute or two until the tops are browned. Transfer to a plate and serve.
Notes
- Clean mushrooms with a damp paper towel rather than washing to prevent sogginess.
- Sear or preheat pans properly to help mushrooms brown rather than steam.
- Avoid overcrowding when baking to ensure even cooking without excess moisture.
- Try different herbs or additional ingredients to customize the stuffing mix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-4 servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Sodium | 156mg | 7% |
| Potassium | 595mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 948IU | 19% |
| Vitamin C | 24mg | 27% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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