Description
This Easy Vegan Stuffed Mushrooms recipe features fresh mushrooms filled with a flavorful mixture of panko breadcrumbs, sautéed mushroom stems, parsley, and a touch of lemon juice. Lightly baked and finished under the broiler, these mushrooms make a perfect vegan appetizer or side dish that’s crispy on top and tender inside.
Ingredients
Scale
For the Filling
- 4 tablespoons extra-virgin olive oil, divided
- ½ cup panko bread crumbs
- 3 ½ tablespoons soymilk or water
- 1 ½ tablespoons lemon juice
- ⅓ cup Italian parsley, chopped
- Salt and pepper, to taste
Mushrooms
- 16 medium fresh mushrooms (white button or cremini)
Instructions
- Preheat Oven and Prepare Panko: Preheat your oven to 350 degrees Fahrenheit (176 degrees Celsius). Lightly oil a small baking sheet or baking dish using vegetable oil or cooking spray. In a medium bowl, combine the panko breadcrumbs with the soymilk or water and stir well. Set aside to hydrate.
- Prepare Mushrooms: Wash and dry the mushrooms thoroughly. Remove the stems from the caps and place the caps gill side up on the prepared baking sheet. Finely chop the mushroom stems.
- Sauté Stems: In a small pan, add the chopped mushroom stems, lemon juice, and 2 tablespoons of olive oil. Place the pan on medium-low heat on the stove.
- Oil Mushroom Caps and Start Baking: Drizzle the remaining 2 tablespoons of olive oil evenly over the mushroom caps. Place the baking sheet with caps into the preheated oven. Let both the pan of stems and the baking sheet cook for 10 minutes.
- Mix Filling and Stuff Caps: Remove the mushroom caps from the oven and set aside. To the sautéed mushroom stems, add the chopped parsley and the hydrated panko breadcrumbs. Stir well and season with salt and pepper to taste. Divide this mixture evenly among the mushroom caps by stuffing each cap.
- Bake Stuffed Mushrooms: Return the stuffed mushroom caps to the oven and bake for 20 minutes until the tops are nicely set and heated through.
- Broil for Finish: Remove the mushrooms from the oven and switch on the broiler. Place the mushrooms under the broiler for 1 to 2 minutes until the tops turn golden brown. Keep a close eye to prevent burning.
- Serve: Transfer the browned stuffed mushrooms to a serving plate and serve warm.
Notes
- Do not wash mushrooms under running water to avoid sogginess; clean them gently with a damp paper towel instead.
- Use a preheated pan to sauté the mushroom stems for better flavor and texture.
- Avoid overcrowding the baking sheet to allow proper drying and crisping.
- Feel free to customize the filling by adding different herbs, nuts, or vegan cheese alternatives.
Nutrition
- Serving Size: 1 serving (about 4 mushrooms)
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
