Stuffed Mushrooms - Vegan Friendly

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Total Time
42mins
Prep 12 mins
Cook 30 mins

These are delicious and no one was more surprised than I was, the confirmed carnivore—they satisfy that fifth 'umami' taste for savory, protein-rich foods. They are easy to make and, frankly, better than a lot of recipes I have that involve meat (!) This is an adaptation of a recipe I found online. It's vegan-friendly but also appeals to omnivores. If you want to jump-shift to vegetarian, top them with parmesan cheese rather than the nutritional yeast. These may be made up to 24 hours ahead.

Ingredients Nutrition

Directions

  1. Remove the stems from the mushroom caps and chop them, along with the onions and celery.
  2. Put the garlic through a press and saute the garlic with the chopped vegetables.
  3. Chop the walnuts.
  4. Add the rest of the ingredients and pulse in a food processor.
  5. Adjust the texture with broth or breadcrumbs.
  6. Place the mushroom caps on a greased baking pan and sprinkle with salt.
  7. Stuff the caps and top with a sprinkle of nutritional yeast (or the Parmesan, if you're going vegetarian).
  8. Bake, uncovered at 350 for 30 minutes if at room temperature, 40, if chilled.
Most Helpful

4 5

These were tasty and fairly easy to make. Thanks so much for sharing! :O)