GREEK-STYLE VEGAN STUFFED MUSHROOMS {DAIRY FREE}
These Greek-style vegan stuffed mushrooms are packed with that Mediterranean flavor you love! And they're perfect as a main dish or as a side to share!
Provided by Delicious Everyday
Categories Appetizer Main Course Side Dish
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Gently clean the mushroom caps with a damp paper towel. Use a spoon to remove the stem and gills from the underside of the mushrooms.
- Spray mushroom caps with olive spray on both sides. Sprinkle liberally with salt and pepper. Place the mushrooms stem-side up on a baking sheet.
- Heat 1 tbsp olive oil in a large, non-stick pan over medium heat. Add onion and cook for 3-4 minutes, until softened. Add roasted red peppers, garlic, oregano, and dill. Cook for 2-3 minutes. Add the spinach and cook until wilted, about 2-3 more minutes. Stir in breadcrumbs and vegan feta cheese (if using). Cook for 1-2 minutes until heated through, and remove from heat.
- Spoon the filling into the four mushroom caps. Bake for 20-25 minutes, until mushrooms are softened and slightly browned.
Nutrition Facts : Calories 165 kcal, Carbohydrate 22 g, Protein 8 g, Fat 6 g, Sodium 263 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
VEGAN STUFFED MUSHROOMS
Surely a new holiday favorite, Vegan Stuffed Mushrooms. The stuffing could be a dish all by itself, but becomes magical, stuffed inside Baby Bella Mushrooms.
Provided by Brand New Vegan
Categories Appetizer
Time 1h30m
Number Of Ingredients 14
Steps:
- Clean mushrooms and remove stems. Use a small spoon to make an opening large enough for stuffing. Save stems for later use, making broth, or simply discard..
- Bake mushroom caps in 350 degree oven for 10 minutes. Then set aside.
- Bring veg broth to a boil and then turn off heat. Add thoroughly rinsed rice and cover with lid. Allow rice to steep for 30-45 minutes, then fluff with fork.
- Prepare parmesan topping using this VEGAN PARMESAN RECIPE.
- In a large skillet, saute onion and celery in 1-2 Tbs of Veg Broth or Water until softened, then stir in garlic.
- Add chopped mushroom stems to onion mixture and simmer until softened, then stir in rosemary, sage, thyme, salt, and pepper.
- Stir in cooked rice and remove from heat.
- Stir in chopped cranberries and vinegar, than stuff each mushroom with the mixture. Top with vegan parmesan.
- Bake stuffed mushrooms for an additional 20 minutes and serve,.
VEGAN STUFFED MUSHROOMS
Vegan stuffed mushrooms make for a deliciously meaty, fully of texture and umami festive appetizer. Can be gluten-free.
Provided by Ania
Categories small plates
Yield makes 18
Number Of Ingredients 15
Steps:
- Preheat the oven to 200° C / 390° F.
- Clean the mushrooms with a damp brush or cloth (do not wash them) and cut out all of the stems and save them for the stuffing.
- Coat the caps in 2 tbsp of olive oil (you can skip the oil if you wish but the mushrooms will be a bit drier) and place them on a baking tray, gill side down, and bake for about 15 minutes, flipping them to the other side halfway through.
- Crush the whole garlic clove with a pinch of coarse salt and dry rosemary in a pestle and mortar. You could also slice the garlic thinly first and crush it on a bread board with the side of a knife. Pound the garlic into a smooth paste and then add approximately 2 tbsp of olive oil to it to create a garlicky oil.
- Meanwhile dice the mushroom stems really finely.
- Heat up 15 ml / 1 tbsp of oil in a medium frying pan, add diced shallots and fry them off gently until almost translucent, stirring often.
- Next add in diced garlic, chopped fresh herbs, nutritional yeast, black pepper and ¼ tsp of salt. Continue frying until the shallots are translucent and garlic is fragrant.
- Next stir in diced mushroom stems. Fry off until the stems are cooked.
- Once mushroom caps are done baking, lower the oven temperature to 170° C / 340° F.
- Mix the baking juices into the miso paste. Mix diluted miso paste into the stuffing mixture before adding in lemon zest and juice.
- Stir in breadcrumbs and pine nuts making sure they are evenly distributed.
- Finally stir 15-30 ml / 1-2 tbsp of olive oil through the mixture. Adjust the seasoning and check that the mixture is moist but not overly soggy.
- Brush the insides of the caps with the garlic oil you made earlier before stuffing them with the mixture.
- Bake the stuffed mushrooms for about 15-20 minutes until the tops are browned.
Nutrition Facts : Calories 29.13 calories, Carbohydrate 3.21 grams, Cholesterol 0 milligrams, Fat 1.53 grams, Fiber 0.79 grams, Protein 1 grams, SaturatedFat 0.24 grams, Sodium 71.39 milligrams, Sugar 0.69 grams, TransFat 0 grams, UnsaturatedFat 1.29 grams
VEGAN STUFFED MUSHROOMS
These vegan stuffed mushrooms with a creamy and savory filling make a mouthwatering appetizer. And you won't believe how easy the recipe is!
Provided by Sina
Categories Appetizer
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 °F. Finely chop the garlic. Cut the green onions into rings and the sun-dried tomatoes into thin strips. Place all ingredients for the stuffing in a small bowl.
- Use a spoon and stir until well combined.
- Clean the mushrooms and remove the stems.
- Fill the mushrooms with the filling.
- Line a baking sheet with parchment paper and place the stuffed mushrooms on top. Sprinkle some vegan shredded cheese on top.
- Bake the stuffed mushrooms for 20 minutes at 350 °F.
Nutrition Facts : Calories 179 kcal, Carbohydrate 10 g, Protein 6 g, Fat 15 g, SaturatedFat 5 g, Sodium 551 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
VEGAN STUFFED MUSHROOMS
These vegan stuffed mushrooms are filled with cashew cream, finely chopped mushroom stems, and nutritional yeast.
Provided by Mackenzie Schieck
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Soak cashews in water for 1 to 2 hours. Drain.
- Blend cashews with 1 cup water until creamy. Add 1 to 2 tablespoons more water if needed to blend well.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Clean mushrooms with a damp paper towel. Carefully break off stems and reserve the caps. Chop stems very finely, discarding tough ends.
- Heat oil in a large skillet over medium heat. Add chopped mushroom stems and garlic to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic, about 3 minutes. Set aside to cool.
- Stir cashew cream, nutritional yeast, salt, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture. Use a little spoon to fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared baking sheet.
- Bake in the preheated oven until mushrooms are piping hot and liquid starts to form under the caps, about 20 minutes.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 5.5 g, Fat 6.6 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 198.1 mg, Sugar 0.9 g
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