Vegan Stuffed Mushrooms

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Stuffed Mushrooms are my absolute favorite appetizer/starter during Fall & Winter holidays. It’s so easy and fast to make and is always a crowd pleaser. This GF & Oil free bite sized snack can be customized in so many ways; you can add a variety of things into your stuffing to make it your own way 🙂





What kind of mushrooms should I use?

Any whole mushrooms will work well with this recipe – I prefer Baby Bella or Portobello mushrooms as they have a lot of flavor. Just make sure you dab your mushrooms down with a paper towel prior to stuffing.

How many mushrooms does this stuffing stuff?

I used two full 8 oz packages of whole Baby Bella Mushrooms (around 20 – 25 total) and there was still quite a bit stuffing left for another 8 oz package.





What else can I add in the stuffing?

You can really customize it however you like. I like adding chopped up spinach with some vegan cheese sometimes and it’s just as YUMM!!





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Vegan Stuffed Mushrooms

Author: admin Courses: , , , , Recipe Keys: Gluten Free Oil Free/No Added Oil Vegan Vegetarian

Description

Ingredients

  • 16 oz whole baby bella mushrooms (or any whole mushrooms of your choice)
  • 1/2 onion - finely chopped
  • 1/2 tomato - finely chopped
  • 2 cloves garlic
  • 3 tbsp veggie broth
  • 1/4 cup GF bread crumbs
  • 1 - 1 1/2 tsp paprika
  • salt to taste (I use Himalayan Pink Salt)

Ingredients

Instructions

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  1. Preheat oven to 350º F
  2. Dab your mushrooms with a paper towel to remove any dirt or moisture
  3. Gently snap off the stems of the mushroom and set the whole mushrooms aside

  4. Transfer the mushroom stems to a cutting board and finely chop (small enough to fit inside the mushroom opening, you can pulse it a couple of times in a food processor if it makes it easier)

  5. In a heated nonstick pan, add the finely chopped onions and mince the garlic using a garlic press - Mix well and add 2 tbsp of veggie broth and saute for 2-3 minutes

  6. Add the chopped mushroom stems and salt and saute for another 3-4 minutes
  7. Add the chopped tomatoes and paprika - saute for 3 minutes
  8. Add the breadcrumbs and remaining 1 tbsp veggie broth - mix well until the stuffing forms and is almost sticky in texture

  9. Arrange the whole mushrooms on a baking sheet, baking dish, or skillet

  10. Begin stuffing each mushroom (I use two spoons to make it easier)
  11. Bake for 15 minutes
  12. Serve immediately and enjoy!
    Vegan Stuffed Mushrooms

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