The ULTIMATE Vegan Stuffed Mushroom - Easy Recipe

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option while crushed crackers are often cheaper.

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: omit cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are nut-free and pumpkin seeds are often less expensive.

Clean the mushrooms and remove their stems carefully to avoid damaging the caps.

Chop the mushroom stems finely (or roughly if preferred) for stuffing.

Grate vegan cheese using a brand called Etosha.

Prepare the marinade by mixing soy sauce, vinegar, lime juice, and black pepper.

Marinate the mushroom caps in the soy sauce mix and set aside.

Heat a pan and add olive oil, followed by finely chopped onion, cooking for 5 minutes over high heat until softened and slightly translucent.

Add garlic and chili to the pan, cooking for 2 minutes over low heat to prevent burning.

Add the chopped mushroom stems to the pan and cook for 4-5 minutes over high heat, ensuring less moisture remains in the mixture.

In a bowl, combine grated vegan cheese, the cooked mushroom mixture, parsley, and vegan cream cheese (at room temperature for easier mixing).

Add a small amount of salt and pepper to the stuffing and mix well.

Add the marinated mushroom caps to a baking tray.

Stuff the mushrooms generously with the filling, adding more than they can hold if desired.

Top the stuffed mushrooms with remaining grated vegan cheese and chili flakes.

Bake the stuffed mushrooms for 15-18 minutes at 180°C (356°F).

Garnish with fresh parsley and chili flakes before serving hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens