Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms

Food is love. The holidays are full of traditions in my family, and one of them is making these stuffed mushrooms. My mom has made these every year since I was little and they have always held a special place in my heart. They are far from a health food but they are delicious and a wonderful compliment to your holiday meal.

When I went vegan, I tried other stuffed mushroom recipes because these contained parmesan cheese but nothing compared, so I tweaked the recipe, and amazingly they taste identical! If you like mushrooms, you're going to love these babies. I hope you try these and I hope they make your next meal extra special. 

A helpful hint: I find it hard to find vegan seasoned breadcrumbs so most of the time I make my own using a bag of plain or panko breadcrumbs. I just find a recipe by googling it, and it works great every time! Enjoy!

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Vegan Stuffed Mushrooms

1 lb white button or portobello mushrooms
1 clove garlic minced
1 cup vegan seasoned breadcrumbs
3 tbsp cashew parmesan cheese
1 small onion minced
1 tbsp dried parsley
3 tbsp melted vegan butter
6 tbsp olive oil
Salt & pepper to taste

Preheat oven to 400 degrees. Clean mushrooms. Remove stems and mince in food processor. To stems, add garlic, bread crumbs, parmesan cheese, onion, pepper, parsley, butter and 3 tbsp olive oil. Stuff mushroom caps. Use remaining olive oil to grease a baking pan and drizzle on top of mushrooms. Bake for 20-30 minutes. Size of mushrooms will vary baking time.

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