Vegan Stuffed Mushrooms
Learn how to make Vegan Stuffed Mushrooms the easy way. Stuffed with an herbaceous nut-breadcrumb filling, these easy bite-sized appetizers are always a hit at holiday and cocktail parties.
Servings: 8
Ingredients
- 24 oz baby bella mushrooms washed and stems removed
- 1 tbsp olive oil or more as needed
- 1/2 cup raw walnuts
- 1/2 cup pine nuts or sub more walnuts
- 2 tbsp soy sauce
- 1/3 cup Italian breadcrumbs
- 3 garlic cloves chopped
- 3 tbsp nutritional yeast
- 1 tbsp fresh rosemary chopped
- 2 tsp fresh thyme
- 1/2 tsp smoked paprika
- 1/2 tsp ground sage
- 1/2 tsp salt
- 1/2 tsp black pepper plus more to taste
- 1 small yellow onion diced
- 2 celery ribs diced
- 2 tbsp olive oil
- 1/2 cup dry red wine*
- fresh parsley for topping chopped
- optional: sprinkle more nutritional yeast on top
Instructions
- Preheat the oven to 400°.
- Heat a medium skillet over medium heat. Add the walnuts and pine nuts to the pan and toast for about 5 minutes, or until lightly browned and there is a slight nutty aroma.
- Add the nut mixture to a food processor along with the soy sauce, breadcrumbs, garlic, nutritional yeast, rosemary, thyme, smoked paprika, sage, black pepper, and salt. Pulse until everything is combined and the mixture is ground fine.
- Next, Add 2 tbsp olive oil to the pan from earlier over medium heat. Add the diced onion and celery and saute for 5 minutes or until the onion looks translucent. Then, add the ground nut mixture to the pan and cook for 1 minute. Add the red wine to the pan and stir well into the mixture making sure the wine coats all parts of the filling. Saute for 3-5 minutes until everything is combined. Season with more salt and pepper to taste; set aside to cool a bit.
- While the mixture cools, brush each mushroom with olive oil then place on a large baking sheet. Next, fill each mushroom with about 1 tbsp of the filling or until all of the mixture has been used (be careful not to burn your fingers as the mixture will be hot).
- Bake in the oven for 15-20 minutes, until the mushrooms have cooked and the topping is browned. Remove from the oven and sprinkle with additional parsley and/or nutritional yeast (optional). Serve warm and enjoy!
Notes
*Calories are per serving and are an estimation.
*Can substitute red wine for ½ cup vegetable broth and 1 tbsp red wine vinegar.
Nutrition
Serving: 1g | Calories: 223kcal | Carbohydrates: 13g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 0.1mg | Sodium: 471mg | Potassium: 578mg | Fiber: 3g | Sugar: 3g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg
