Stuffed Mushrooms (Meatless)

Total Time
35mins
Prep 15 mins
Cook 20 mins

Delicious alternative to stuffed mushrooms with meat. Got this from a vegan friend several years ago. Choose your favorite variety of mushroom, I generally use white button mushrooms. Finely dice all veggies.

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Remove stalks from mushrooms and finely chopped. Reserve the caps.
  3. Heat the oil in a heavy based skillet. Add the chopped mushroom stalks, leek, celery, tofu, zucchini, and carrot and cook 3-4 minutes, stirring frequently.
  4. Stir in bread crumbs, basil, tomato paste, and pine nuts. Season with salt and pepper to taste.
  5. Spoon the mixture into mushroom caps and top with grated cheese.
  6. Place mushrooms in a shallow oven-proof dish and pour veggie stock around them.
  7. Bake for 20 or until mushrooms are cooked through and cheese is melted.
  8. Serve immediately as an appetizer or on salad greens.

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