Easy Vegan Stuffed Mushrooms
These mouthwatering Vegan Stuffed Mushrooms are full of savory, rustic, and earthy flavors! Perfect for parties or holiday gatherings, they’re sure to be a hit with both vegan and omnivores alike!
Servings: 4 servings
Calories: 375kcal
Equipment
- mini food processor
Ingredients
- 16 small Baby Bella mushrooms
- 4 shiitake mushrooms finely chopped
- ½ cup walnuts
- ½ cup pine nuts
- 3 shallots small dice
- 1 celery rib small dice
- 5 garlic cloves minced
- 1 tablespoon fresh rosemary ½ teaspoon dried
- 1 tablespoon fresh thyme ½ teaspoon dried
- 1 tablespoon fresh sage ½ teaspoon dried
- 1 tablespoon fresh parsley ½ teaspoon dried
- 1 ½ tablespoons olive oil extra virgin
- ½ teaspoon sea salt coarse
- ¼ teaspoon black pepper
- 1 ½ tablespoon nutritional yeast
- 2 teaspoon mellow white miso
- 3 teaspoon shoyu low sodium
- 1 teaspoon lemon juice & zest
- ½ cup plain breadcrumbs
- olive oil spray
Instructions
Prep Ingredients
- Preheat oven to 375 ℉.
- Line a baking sheet with parchment paper.
- Clean & Prep: Use a damp paper towel or cloth to clean dirt off each Baby Bella mushroom cap; trim the dirty end of the stem, pull it off, and chop. Continue until all of the mushroom caps are prepped.
- Use a spoon to scoop out the inside mushroom cavity (creating more space for the stuffing). Add that to the chopped mushrooms. Chop the shiitake mushrooms, including the stems, and add to the mushroom mix.
- Small dice the shallots, celery & mince garlic.
- Chop the herbs (rosemary, thyme, sage, parsley) if using fresh herbs. Otherwise measure out the dried seasonings and blend them together in one small bowl.
- In a small pan, toast the nuts on low heat for 5 minutes. Set aside to cool for a few minutes. Then finely chop the nuts by hand or using a mini-chopper.
Cook Stuffing
- Add 1 ½ tablespoon oil to a medium size pan. Stir in shallots, then add celery and garlic. Cook for 5 mnutes or until onions are translucent.
- Add any or all dried herbs. Add sea salt & pepper.
- Stir in chopped mushrooms, followed by nutritional yeast.
- In a small bowl, blend 2 teaspoon miso with 2 tablespoon hot water. Add to the pan.
- Stir in shoyu and chopped nuts.
- Add any fresh herbs, lemon juice, zest and bread crumbs. Blend well.
Stuff & Bake
- Stuff mushroom mixture into each mushroom cap using a spoon. Spray with olive oil.
- Bake at 375℉ for 15 - 18 minutes.
- Top with fresh parsley and serve immediately.
Notes
- To avoid soggy mushrooms, do not clean them under running water; instead, wipe them clean with a damp cloth.
- Gluten-free bread crumbs or panko can be used.
- Shiitake mushrooms add an additional great flavor, but if you do not have them on hand, you can omit them from the recipe.
- You can vary using dried seasonings and fresh herbs.
Nutrition
Calories: 375kcal | Carbohydrates: 26g | Protein: 12g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Sodium: 719mg | Potassium: 781mg | Fiber: 5g | Sugar: 5g | Vitamin A: 199IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 4mg