Stuffed Mushrooms - Vegan Friendly

Submitted by One Happy Woman

"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."

 

• Ready In: 42mins
• Ingredients: 14
• Yields: 24 mushrooms
• Serves: 12

ingredients

• 24 brown button mushrooms
• 3 tablespoons olive oil
• 1⁄2 onion
• 1 stalk celery
• 3 garlic cloves
• 2 -3 tablespoons breadcrumbs
• 1⁄2 cup walnuts
• 1⁄2 cup tempeh or 1/2 cup tofu
• 1⁄2 cup vegetable broth
• 1⁄4 cup nutritional yeast
• salt or soy sauce
• 1 teaspoon lemon pepper
• 1 tablespoon dried parsley flakes
• 1 teaspoon poultry seasoning

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.

Reviews

[susanratz]

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