Easy Vegan Stuffed Mushrooms

Name: Easy Vegan Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 15 medium/large button mushrooms, white or cremini (baby bella); 3 tablespoons olive oil, divided; ½ cup shredded vegan cheese (I used Chao Original.); ⅓ cup gluten-free Italian breadcrumbs (I used Ian's brand; sub other store-bought or homemade if desired.); 2 cloves garlic, minced; 2 tablespoons finely chopped flat leaf parsley; ¼ teaspoon fine sea salt (plus more for sprinkling on bare mushroom caps); black pepper

5.0

(9)

myquietkitchen.com

Your recipes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 15

dairy free appetizers easy vegan appetizers vegan party recipes

Ingredients

Remove All · Remove Spices · Remove Staples

15 medium/large button mushrooms, white or cremini (baby bella)3 tablespoons olive oil, divided½ cup shredded vegan cheese (I used Chao Original.)⅓ cup gluten-free Italian breadcrumbs (I used Ian's brand; sub other store-bought or homemade if desired.)2 cloves garlic, minced2 tablespoons finely chopped flat leaf parsley¼ teaspoon fine sea salt (plus more for sprinkling on bare mushroom caps)black pepper

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Step 2

Prepare the mushrooms by wiping away dirt with a damp towel. Carefully pluck out the stems. If some stems are difficult to remove, I find that it helps to run the handle end of a spoon around the inside of the cap (outside of the stems), then pry it out.

Step 3

Rub the mushroom caps with about 1 ½ tablespoons of the olive oil, place on the baking sheet, and lightly sprinkle with salt.

Step 4

Tip: If using pre-shredded cheese and the shreds look very long, place the ½ cup cheese on a cutting board and run your knife through it several times. Smaller shreds are easier to work with. In a bowl combine the cheese, breadcrumbs, garlic, parsley, salt, pepper, and remaining 1 ½ tablespoons olive oil. Stir very well.

Step 5

Stuff the mushrooms with about 2 teaspoons of filling. Try to mound the filling up slightly. Bake for 20 to 22 minutes or until the mushrooms are sizzling hot and the breadcrumbs are golden.