How to Make Vegan Stuffed Mushrooms
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Small frying pan
- Mixing bowl
- Spoon for scooping out mushroom stems and filling
Ingredients
- 16 large button or cremini mushrooms
- 2 tablespoons olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- ½ cup breadcrumbs use gluten-free if needed
- ¼ cup nutritional yeast
- ½ cup finely chopped fresh parsley
- ¼ cup chopped walnuts optional
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons plant-based butter or olive oil for brushing
Instructions
Preheat Your Oven
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Mushrooms
- Gently clean the mushrooms with a damp paper towel. Remove the stems carefully and set them aside. Place the mushroom caps on the prepared baking sheet, hollow side up.
Make the Filling
- Finely chop the mushroom stems.
- Heat 2 tablespoons of olive oil in a small frying pan over medium heat. Sauté the onion and garlic until fragrant and softened, about 3-5 minutes.
- Add the chopped mushroom stems and cook for another 3 minutes until they release their moisture.
- Transfer the mixture to a bowl and stir in the breadcrumbs, nutritional yeast, parsley, walnuts (if using), dried thyme, salt, and pepper. Mix well.
Stuff the Mushrooms
- Use a spoon to carefully fill each mushroom cap with the prepared stuffing. Press gently to pack the filling.
Bake the Mushrooms
- Brush the mushroom caps lightly with melted plant-based butter or olive oil. Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the tops are golden.
Serve
- Remove the mushrooms from the oven and let them cool for 5 minutes. Garnish with additional parsley if desired. Serve warm.