Vegan Stuffed Mushrooms
These Vegan Stuffed Mushrooms with cheesy breadcrumb filling are super flavorful and packed with umami! They are perfect served as a delicious appetizer or party snack but you can also make a full meal out of them! Gluten-free option included
Servings: 12
Ingredients
- 11 to 12 cremini or baby bella mushrooms
For the filling
- Stems of the mushrooms
- ½ cup chopped onions
- 2 cloves garlic
- 1/4 teaspoon fennel seeds
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup almond flour
- 1 tablespoon balsamic vinegar
- 1 teaspoon miso use chickpea miso for Soyfree
- ½ cup bread crumbs
- ½ cup vegan mozzarella cheese shreds
- 1 flax egg (1 tablespoon flaxseed meal mixed with 2 ½ tablespoons of water)
- 3 teaspoons oil divided
Instructions
- Break the stems of the mushrooms and set aside to use for the filling then invert the mushrooms, gill side down onto a parchment line baking sheet or well oiled baking dish. I like to use the baking dish which will will just fit all the mushrooms without much space between them
- Brush oil on the mushrooms and then bake at 400F (205C) for 14-15 minutes. (You can use garlic oil or chili oil here or any other flavored oil or herbed oil which will add more flavor to the mushrooms)
- Make the filling: add the chopped mushroom stems, onion, garlic, fennel seeds and miso to a food processor and process until the mixture breaks down into a coarse meal.
- Heat a pan over medium heat, add 2 teaspoons oil. Once the oil is hot add in this mushroom mixture and mix really well. Add ¼ teaspoon of the salt, mix and cook until some of the onion and mushroom mixture starts to get golden (5-7 mins) then add in the rest of the herbs and the almond flour and balsamic vinegar. Mix really well.
- Cook for another 2 minutes then switch off the heat. Add the breadcrumbs and mix well. Then let it cool for 5 minutes then mix in the cheese, this is your stuffing. Taste and adjust salt if needed. If the stuffing is a bit dry and not holding together when pressed, add in the flax egg and mix in .
- Take the mushrooms from the oven out and let them cool for 5 minutes until they’re easy to handle then flip them.
- Take 1 ½ to 2 tablespoons of the stuffing depending on the size of the mushroom caps and use your hands to make the stuffing into somewhat a ball and stuff the mushrooms with that mixture.
- Repeat for all of the mushrooms, then drizzle a few drops of oil on the mushrooms and put them back for baking at 400F (205C) for 10-15 minutes or until the stuffing on top is golden brown and the mushrooms are cooked through.
- Use a toothpick to see if the mushrooms are cooked through. Depending on the oven and the baking sheet this might take a little longer.
- Take the dish out of the oven, let it cool for a few minutes then remove the mushrooms and serve as is or with marinara sauce or as a side with a meal spread.
Video
Notes
To make this gluten free, you can use gluten free breadcrumbs or You can use a mixture of walnuts, pine nuts and coarsely crushed oats instead of the breadcrumbs.
To make this nut free, just omit the almond flour and use more bread crumbs.
To make this soy free, use chickpea miso instead of soy miso.
Nutrition
Calories: 61kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 182mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 0.5mg