This Vegan Stuffed mushroom is a healthy and classic dish that combines well with mushrooms. It is a budget-friendly recipe. Each bite of these stuffed mushrooms is flavorful. It is the perfect appetizer for parties, holiday picnics, and lunch. You can fry or bake these Vegan Stuffed Mushrooms. No dairy items are used to make this dish. It’s made with plant-based ingredients. Every vegan lover will love this yummy recipe. You can cook this dish one method to maintain the fat content. Let’s make this dish together.
Equipment
- Baking tray
- Knife
- Pan
- Food Blender
- Spoon
- Baking tray
Ingredients
- Cremini mushrooms (16 oz)
- Oil of olives, 2 tbsp
- One-fourth onion
- Chopped cloves of garlic, 3
- One-third cup of cashews
- Yeast (nutritional), quarter cup
- 1/4 cup of powdered garlic
- Chopped parsley (fresh), 1 tbsp
- A quarter teaspoon of dried thyme
- Salt 1/2 tsp
- Panko breadcrumbs, 1/2 cup
- Red Chili Flakes 1/4tsp
Ingredient Notes
Cremini Mushrooms: I used these mushrooms to prepare this dish. You can add white button and portobello mushrooms as per your choice.
Olive Oil: It is used to mist the baking tray so the mushrooms won’t stick to the tray.
Cashews: I blend cashews directly in a blender. You can dip it in the water for two to four hours before making this dish.
Bread crumbs: It adds a cripsy taste to the dish.
Red chili flakes: I used a quarter teaspoon of red chili. You can add it to your preferred tastes.
Instructions
- For baking first, adjust the oven temperature to 400 degrees.
- Take a baking tray and grease it with olive oil.
- Next, gently remove the mushroom stems. Set aside the mushroom caps, and finely cut the mushroom stems with the help of a knife.
- Add olive oil to the pan. Warm over medium flame for 1-2 minutes.
- Next, add chopped stems and onions to the pan. For five minutes, sauté it over medium flame.
- Now, add garlic to this pan, and cook it for two minutes.
- Once all ingredients are cooked, set aside the mixture.
- Next, add the nutritional yeast, cashews, garlic powder, parsley, thyme, and salt in a food blender.
- Blend all the ingredients until they form fine crumbs.
- Now, take a bowl and add all the ingredients, such as the cashew mixture, panko bread
- crumbs, chili flakes, cooked mushrooms, onion, and garlic.
- Combine all the ingredients until it mixes well.
- Fill this mixture with the mushroom caps.
- For this, take a spoon and add 1 spoon mixture to each mushroom cap.
- Fill all caps with these steps. Sprinkle olive oil over the caps.
- Now, shift the mushroom caps to the baking tray.
- For 15-20 minutes, bake these caps, or until it is golden brown.
- The vegan stuffed mushrooms are ready to eat and serve.
Tips
Don’t wash mushrooms. Otherwise, it will be soggy and will not be baked properly.
Use a paper towel or kitchen tissue to clean the mushrooms.
For baking, always use a pre-heat pan.
Sunflower seeds and hemp seeds can be used instead of cashews.
You can skip the cashews and use a half cup of vegan parmesan, such as violife. It is available in any shop.
Switch the typical regular bread crumbs with gluten-free breadcrumbs.
Storage Information:
Refrigerate:
Pack the leftover stuffed mushrooms in a tightly packed box and store it in the fridge for 2-3 days.
Freezer:
We can also freeze it for 2-3 months for later use. To freeze, place the remaining mushrooms in ziplock bags and freeze them.
REHEATING:
In addition, you may reheat the mushroom for 2/3 minutes in an oven (microwave).
FAQs
What kind of mushrooms are best for this dish?
You can add different varieties of edible mushrooms, such as white button mushrooms, portobello mushrooms, and cremini mushrooms. The flavor of each mushroom is different. So choose a mushroom according to your taste.
Does this recipe include gluten?
No, this recipe isn’t free from gluten. Swap the panko bread crumbs with gluten-free bread crumbs.
How do we enjoy these stuffed mushrooms?
There are many options to enjoy these stuffed mushrooms with other dishes. Enjoy it with leafy green salad, soup, vegan Mexican rice, creamy vegan mashed potatoes, grilled vegetables, eggplant stacks, lasagna with spinach, and vegan mac-cheese.
Nutritional Facts
Amount per serving 1
Total Calories: 39kcal
Carbohydrates 3g
Proteins 1g
Fat 2g
Fiber 0.5g
Sugar 1g
Iron 0.4mg
