7 Ingredient Vegan Stuffed Mushrooms Recipes

VEGAN STUFFED MUSHROOMS

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.

VEGAN STUFFED MUSHROOMS

Steps:

• To start, place your cashews in a bowl. Pour over boiling water from the kettle and leave them to soak for one hour. After an hour, drain and rinse them.
• While the cashews are soaking, rinse the mushrooms and remove the stems. Keep the stems aside.
• Preheat the oven to 400°F (200°C).
• Add the soaked cashews to the blender along with the mushroom stems, lemon juice, coconut cream, white vinegar, garlic, chili, onion powder, garlic powder, smoked paprika and salt and blend until smooth.
• Transfer your blended cream cheese mix to a bowl and add chopped green onions and chopped basil and fold in.
• Place your mushrooms on a parchment lined baking tray.
• Stuff each mushroom with the cream cheese filling.
• Now add the breadcrumbs to a bowl, add the melted vegan butter and toss with the breadcrumbs so that they're lightly coated with the butter.
• Sprinkle the breadcrumbs on top of the stuffed mushrooms.
• Bake for 15-20 minutes until the breadcrumbs are golden brown and crispy on top.
• Serve with a sprinkle of ground black pepper and fresh chopped basil.

VEGAN STUFFED MUSHROOMS

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.