Easy Vegan Stuffed Mushrooms Recipes

GREEK-STYLE VEGAN STUFFED MUSHROOMS {DAIRY FREE}

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.

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:

• 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.

EASY VEGETARIAN STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
• Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
• Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
• Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.

EASY VEGETARIAN STUFFED MUSHROOMS

Steps:

• Saute chopped mushroom stems with garlic and onion.
• Combine all the cheese with some salt and pepper to taste.
• Add the mushroom/garlic/onion mix to the cheese.
• Combine it all and fill in the mushroom caps
• Bake at 350 for 15 minutes.
• Broil for another 5 minutes.