Vegan Stuffed Mushrooms

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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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