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!!





Vegan Stuffed Mushrooms
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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!

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