Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms that are so delicious you’ll probably forget that they’re also packed with nutrients.

Vegan | Gluten-free

If you consider yourself to be a mushroom lover, this is the recipe for you! For me, mushrooms are the ideal base for any appetizer and main dish. I love using them in pizzas, sauces, pasta, sandwiches, as “fried chicken”, and my latest favorite, STUFFED! 

Mushrooms are an incredible source of protein, fiber and antioxidants. And as it turns out, the mushroom cap is perfect for stuffing with just about anything, making it a full meal. If you want to prepare a surprising dish, take note of how to cook simple and delicious mushrooms stuffed with ingredients like walnut cream cheese, carrot and tempeh. In addition, lots of yummy seasonings and balsamic vinegar which will offer a range of flavors that will enhance the flavor of the mushrooms even more. 

In fact, they’re so delicious you’ll probably forget that they’re also packed with nutrients- you’ll want to double the recipe because they go fast!

Notes:

1. This recipe uses tempeh (soy), if by any reason you desire to not use tempeh, feel free to leave out. If you still want the bacon-y taste, chop the mushroom stems and cook according to this recipe and then add to the rest of the stuffing ingredients. 
2. Prepare the bacon bits mentioned below using this recipe. 
3. Substitute walnuts for cashews if desired.
4. Leftovers? Store the stuffing mix in an airtight container for 3-5 days. 

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Vegan Stuffed Mushrooms

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 10 minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Mushrooms

• 12-16 baby portobello or cremini mushroom
• ¼ cup olive oil
• 1 garlic clove, minced
• Salt & pepper, to taste

Walnut Cream Cheese

• 1 cup walnuts
• 2 garlic cloves
• ¾ cup water or plant-based milk, plus more if needed
• Juice of ½ lemon
• 2 tbsp nutritional yeast
• Salt to taste

Stuffing

• 1 cup (approx.) tempeh bacon bits
• ¼ cup onion, chopped
• ½ cup carrots, shredded
• Optional: 1 cup spinach
• Seasonings to taste: garlic powder, onion powder, paprika & parsley
• Balsamic vinegar

Procedure

Mushrooms:

1. Preheat the oven to 375F.
2. Rinse mushrooms. Remove the stems, leave the caps intact, and set stems aside.
3. In a small bowl, mix olive oil, minced garlic, salt, and pepper. 
4. Brush all mushroom caps with olive oil mix and place in a parchment paper-lined baking tray. 

Walnut Cream Cheese:

5. To a high-speed blender, add all cream cheese ingredients and blend until completely smooth. 
6. When ready, place in a bowl and set aside

Stuffing:

7. To a food processor or high-speed blender, add mushroom stems, tempeh bacon bits, chopped onions, shredded carrots, and spinach, along with desired seasonings. Process until completely integrated. 
8. Transfer mix to the walnut cream cheese bowl and mix.
9. Scoop mixture on the inside of each mushroom, and place back onto the parchment paper-lined baking tray. Drizzle balsamic vinegar on top and if desired, sprinkle more paprika on top.
10. Bake for 20-25 minutes. When done, remove from the oven and serve hot. ENJOY!

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