Easy Vegan Stuffed Mushrooms
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
15 mushrooms
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Calories
48 kcal
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Cuisine
American, Italian-American Fussion
Easy Vegan Stuffed Mushrooms
Description
Easy Vegan Stuffed Mushrooms combine medium to large button or cremini mushrooms with a filling made from vegan cheese, Italian-style breadcrumbs, minced garlic, and fresh parsley. The mushroom caps are first rubbed with olive oil and lightly salted before being stuffed. The baking process softens the mushrooms while the cheese and breadcrumbs meld into a cohesive filling that absorbs mushroom moisture, resulting in a tender and flavorful preparation.
The flavor balances the earthiness of mushrooms with the garlic and herb notes from parsley and a mild saltiness. The olive oil helps achieve a pleasing texture and finish once baked at 400 degrees Fahrenheit.
This recipe works well as an hors d'oeuvre or a savory side, lending itself nicely to occasions where vegan options are desired. It is best served fresh from the oven to maintain the moisture and favorable texture.
Notes recommend handling the vegan cheese carefully to ensure it melts well, including chopping shredded cheese into smaller pieces for better distribution. Adjustments to breadcrumb moisture content can help achieve the right filling consistency if using different ingredient brands or types.
Ingredients
- 15 medium/large mushrooms button, white or cremini (baby bella
- 3 tablespoons olive oil divided
- ½ cup vegan cheese I used Chao Original; see Notes for tips on melting, shredded
- ⅓ cup Italian breadcrumbs I used Ian's brand; sub other store-bought or homemade if desired, gluten-free
- 2 cloves garlic minced
- 2 tablespoons parsley flat leaf, finely chopped
- ¼ teaspoon salt plus a pinch for sprinkling on bare mushroom caps, fine sea salt
- black pepper
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Prepare the mushrooms by wiping away dirt with a damp towel. Carefully pluck out the stems. If some stems are difficult to remove, I find that it helps to run the handle end of a spoon around the inside of the cap (outside of the stems), then pry it out.
- Rub the mushroom caps with about 1 ½ tablespoons of the olive oil, place on the baking sheet, and lightly sprinkle with salt.
- Tip: If using pre-shredded cheese and the shreds are really long, place the ½ cup cheese on a cutting board and run your knife through it several times. Smaller shreds are easier to work with. In a bowl combine the cheese, breadcrumbs, garlic, parsley, salt, pepper, and remaining 1 ½ tablespoons olive oil. Stir very well. Note that the mixture will seem dry; this is okay as the mushrooms will release moisture in the oven. But if you used a different type of breadcrumb than the one linked above (anything with a finer texture and/or wheat-based absorbs more moisture), you can add a bit more olive oil to the mix.
- Stuff the mushrooms with about 2 teaspoons of filling. Try to mound the filling up slightly. Bake for 20 to 22 minutes or until the mushrooms are sizzling hot and the breadcrumbs are golden.
Notes
- Handle vegan cheese to improve melting by chopping shredded pieces smaller before mixing.
- Leftover stuffed mushrooms should be refrigerated and reheated in a microwave or toaster oven for best texture.
- Freezing is not advised due to moisture loss and texture changes.
- Homemade breadcrumbs can replace store-bought ones, and seasoning them with garlic powder and oregano enhances flavor.
- Alternative vegan cheese options like almond ricotta or tofu ricotta may require adjustment in breadcrumb amounts due to moisture content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15mushrooms
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 4g | 1% |
| Fat | 3g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 115mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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