Fun with Fungi: Vegan Stuffed Mushrooms
‘Tis the season for yummy recipes, good food, and trying to focus on the positives that this insane year has brought us. My favorite thing about 2020 has been getting back to basics and people understanding that less is more. Little acts of kindness, quality time with family, or new hobbies to share with others can go a long way and create special memories to cherish as we ring in the new year. Many of my memories date back to good food and today I’m bringing you a holiday favorite of mine.
Traditional stuffed mushrooms contain sausage and parmesan cheese. I swapped the “meat” for chopped up mushrooms stems (which means 0 waste!) and the parmesan cheese for Trader Joe’s vegan mozzarella & vegan cream cheese. Both act as a binding to make sure the onion, garlic, seasoning, and bread crumbs all stick nicely together.
Warning: Make more than you think you need. These get swooped up like candy at any holiday gathering.
Fun with Fungi: Vegan Stuffed Mushrooms
Serves: 4-6 people as appetizers
- 16oz organic cremini mushrooms
- 2 cups bread crumbs (I used a GF option)
- 1/2 cup vegan butter
- 1/2 cup vegan cream cheese
- 1/2 cup vegan cheese (I used vegan mozarella)
- 1/2 cup olive oil
- 1/2 white onion, chopped
- 6 garlic cloves, minced
- 1 tbsp dried basil
- 1 tbsp oregano
- salt and pepper to taste
- 1 tbsp parsley, chopped (for topping)
Method
- Clean mushrooms in water and remove any dirt with a paper towel. Remove stems from mushrooms and dice the stems, set aside once done.
- In a large fry pan, add the vegan butter. Let melt for about 5 minutes on low heat.
- Combine all spices (apart from parsley) with the bread crumbs, onions, garlic, chopped mushrooms stems, cream cheese, and cheese in a large bowl. Add mixture to fry pan.
- Add olive oil to the same fry pan. Stir to evenly coat mixture with olive oil & butter. Cook on medium heat adding salt & pepper as you go. To test if mixture is ready, you will be able to spoon out a section and form a ball with your hands. If mixture is not sticking together, add more butter or cream cheese. Remove from heat once mixture is golden brown.
- Preheat oven to 350F and line a baking sheet with tinfoil. While oven is heating up, lay out the mushroom caps so that the bottom opening is facing up. Use a spoon to scoop a small amount of bread crumb mixture into each mushroom cap. Once done, I add a bit more olive oil, salt, pepper, and sprinkle extra vegan cheese on each cap.
- Bake mushrooms for 20 minutes. Remove from oven then top with fresh parsley. Ready to serve!
