Description
A simple and delicious recipe for Easy Vegan Stuffed Mushrooms featuring a flavorful panko and mushroom stem filling, baked to perfection and broiled for a golden finish. Perfect as an appetizer or side dish.
Ingredients
Scale
Stuffed Mushrooms
- 4 tablespoons extra-virgin olive oil, divided
- ½ cup panko bread crumbs
- 3 ½ tablespoons soymilk or water
- 16 medium fresh mushrooms (white button or cremini)
- 1 ½ tablespoons lemon juice
- ⅓ cup Italian parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). Lightly oil a small baking sheet or baking dish with vegetable oil or cooking spray for easy mushroom baking.
- Prepare Panko Mixture: In a medium bowl, combine the panko bread crumbs with the soymilk or water. Stir well and set aside to allow the panko to absorb the liquid.
- Clean and Prep Mushrooms: Gently wipe the mushrooms with a lightly damp paper towel to clean. Remove the stems and place the mushroom caps gill side up on the prepared baking sheet. Finely chop the mushroom stems.
- Sauté Mushroom Stems: In a small pan, heat 2 tablespoons of olive oil over medium-low heat. Add the chopped mushroom stems and lemon juice, cooking gently to soften them while the mushrooms bake.
- Oil Mushroom Caps: Drizzle the remaining 2 tablespoons of olive oil evenly over the mushroom caps on the baking sheet.
- Bake Mushrooms and Stems: Place the baking sheet with the mushroom caps into the oven and let them bake for 10 minutes. Continue cooking the mushroom stems on the stovetop simultaneously.
- Mix Filling: Remove the mushroom caps from the oven. Add the cooked mushroom stems and chopped parsley to the panko mixture. Season with salt and pepper, then combine thoroughly.
- Stuff Mushrooms: Evenly divide the panko and mushroom stem filling among the mushroom caps, filling each one generously.
- Bake Stuffed Mushrooms: Return the stuffed mushroom caps to the oven and bake for 20 minutes until the filling is golden and cooked through.
- Broil for Finish: Remove the mushrooms from the oven. Turn on the broiler and place the mushrooms under it for 1 to 2 minutes until the tops are browned and slightly crispy.
- Serve: Transfer the stuffed mushrooms to a serving plate and enjoy warm as an appetizer or side dish.
Notes
- Use a lightly damp paper towel to clean mushrooms instead of washing to prevent sogginess.
- Preheat the pan for cooking mushroom stems to enhance flavor and texture.
- Avoid overcrowding the baking sheet to ensure mushrooms bake evenly without becoming soggy.
- Customize the filling by adding your favorite herbs, nuts, or vegan cheese alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
