Mediterranean Vegan Stuffed Mushrooms Recipes

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.

7-INGREDIENT VEGAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (176 C) and rinse rice in a fine mesh strainer.
• Bring veggie stock to a boil in a small saucepan, then add rice. Lower heat, cover and cook until liquid is completely absorbed - anywhere from 30-45 minutes. Taste to sample doneness - if you prefer a chewier, softer rice, cook longer. If you're OK with more bite, check around the 25-minute mark.
• In the meantime, place walnuts on a baking sheet and toast in oven for 5 minutes. Set aside.
• Brush dirt from mushrooms using a damp towel and remove stems. Brush or spray with olive oil and set aside.
• Prepare parmesan cheese if needed. Set aside.
• Once rice is done, fluff and then add vegan parmesan cheese, toasted walnuts, minced garlic and olive oil. Stir, taste and adjust seasonings as needed. I added just a pinch of salt and pepper and a little more vegan parmesan.
• Bake the mushrooms on a baking sheet WITHOUT the filling for 10 minutes to soften.
• Remove from oven and scoop generous spoonfuls of the filling into the par-baked mushrooms. (You will have a little leftover filling.) Top with additional vegan parmesan cheese and bake another additional 15-18 minutes or until tender and the parmesan is golden brown. (Baking the mushrooms on their own helps prevent the rice from getting too crisp.)
• Serve immediately. TIP: Dust your serving plate with vegan parmesan cheese so the bottom of the mushrooms have plenty of flavor, too.

MEDITERRANEAN VEGAN STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375°F (190°C).
• If any of your mushrooms are dirty, gently brush them off with a damp towel. Remove and roughly chop the stems if they're clean.
• In a medium pan, heat 1½ teaspoons (8 ml) of the oil over medium-high heat and sauté the onion until soft and translucent, 5 to 7 minutes. Add the garlic and sauté for 30 seconds to 1 minute more, or until fragrant. Transfer to a large bowl.
• Add another 1½ teaspoons (8 ml) of the oil to the pan along with the chopped mushroom stems. Leave them to fry and brown on the first side for about 2 minutes, then give them a stir and continue to fry. Once they're browned all over, transfer them to the bowl with the onion.
• Drain the artichoke hearts and roughly chop them. Add them to the bowl along with the nutritional yeast and basil. Stir everything together and let cool for about 5 minutes before adding the mayonnaise or else it will melt.
• Meanwhile, in a small bowl, combine the breadcrumbs with the remaining 2 teaspoons (10 ml) of olive oil. Mix and mash together well.
• Lightly oil a baking pan and place the mushroom caps on it, stem end up. Sprinkle a bit of salt and pepper inside each cap. If you want, you can brush a bit of olive oil on the mushroom caps.
• Stir the mayonnaise, salt and a generous grind of pepper into the artichoke mixture. Taste and adjust the seasoning if you think it's necessary. Use a small spoon to fill the mushroom caps with the mixture, packing it in and mounding it on top. Top with a spoonful of the breadcrumbs and press them into the filling.
• Bake for 12 to 15 minutes, depending on the size of the mushrooms, or until the breadcrumbs are golden brown and the filling is heated through. If they are slow to brown on top, pop them under the broiler for a few minutes, watching carefully. Serve warm.