Savory Italian vegan stuffed mushrooms with a flavorful herbal crumb stuffing and baked juicy fresh mushroom caps. Mix stuffing, fill washed mushrooms, bake and eat!
Italian Vegan Stuffed Mushrooms
Stuffing mushrooms is a great way to eat them. Mushrooms should be cooked for a number of reason, and they are an awesome source of vitamin D which boosts the immune system among other benefits. Cooking mushrooms does not destroy nutrients. And the vitamin D mushrooms provide is particularly absorbent to the body.
This recipe is particularly easy because all you do is throw stuffing ingredients into a bowl, mix and stuff into mushroom caps, bake and eat.
What Kind Of Mushrooms Are Best To Stuff
You can stuff any whole mushroom caps, but if you want more mushroom meat, as opposed to stuffing, then the bigger the better. I used baby bella here, but I have used bella and portobellos. And I’ve also used tiny white capped mushrooms.
How Do You Clean Mushrooms Before Cooking
You must clean them because they live in dirt so the risk is bacterial contamination such as listeria and salmonella. But don’t be too harsh and don’t use soap. Instead, rinse under warm water and rub the dirt off gently with fingers.
What Cheese Goes Into Vegan Stuffed Mushrooms
Traditional stuffed mushrooms call for parmigian cheese. Since mine are vegan, I use the incredibly nutritious substitute, nutritional yeast.
Nutritional yeast is technically the yeast used to make bread or beer. However, while that yeast is live, nutritional yeast is not, it is grown as a food product, and then deactivated in the manufacturing process. It has a cheesy savory flavor, and vegan so it is a staple of vegan cooking, often in place of the dairy-based parmigiana cheese.
And is it ever nutritious! It is positively brimming with protein, vitamins, minerals and antioxidants. Studies have proven its vast health benefits both to fight disease and support most organs, including heart, muscle, skin and more.
How Do You Keep Vegan Stuffed Mushrooms From Getting Soggy?
The best way is to not soak them, blot them dry after you rinse and before stuffing, and bake them at a higher temperature, such as 375 F.
Can You Stuff Mushrooms The Night Before?
Stuffing the night before is perfectly fine if you follow my tips above to not let them become soggy. I have refrigerated them both stuffed and raw, and stuffed and baked for several days with fine results.
Can You Make Vegan Stuffed Mushrooms Gluten Free?
Yes, just leave off the breadcrumbs. I have used toasted and crushed chickpeas in place of breadcrumbs or gluten free crumbs of any sort. You can dramatically decrease the amount of breadcrumbs and just depend more on the crushed mushroom stems.
How to Make Italian Vegan Stuffed Mushrooms
Very simple. First prepare the mushrooms. Rinse them and rub off dirt. Snap off the stems and put them on a cutting board or flat dish. Set the caps in a lined cookie sheet, sprayed with olive oil.
Next, gather stuffing ingredients, measure and put in a bowl. Drizzle the olive oil on the stuffing and mix with a spoon until when you press, the stuffing sticks together.
Finally, fill the caps with the stuffing and bake at 375 F for 30 to 45 minutes depending on how big your caps are.
Store these beauties covered in the refrigerator for three days if they last that long.
Other Savory Vegan Comfort Food Recipes to Enjoy
Vegan Meatballs
Vegan Stuffed Mushrooms
Portobello Mushroom Steaks
Vegan Paella
Jackfruit BBQ Sandwiches
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Italian Vegan Stuffed Mushrooms
Ingredients
- 12 mushrooms baby bella, small portobellos, white caps
- 1 cup breadcrumbs panko or even chickpea crumbs
- 3 tbsp nutritional yeast
- 3 tbsp Italian seasonings or basil and oregano to taste
- 1/4 cup parsley chopped
- 1/2 cup onions green or yellow or both, chopped
- 2 tbsp garlic chopped
- 5 tbsp olive oil
- pinch of salt
Instructions
Prep
- Preheat oven to 375 F.
- Line a quarter-sized cookie sheet with foil and rub the foil with 1 tbsp of olive oil.
- Wash mushrooms, and snap off stems. Wash by gently rinsing and rubbing off dirt with fingers. Do not submerge and quickly blot dry.
- Snap off the stems and place on a cutting board. Place the de-stemmed mushroom cap on a foil-lined pan. I used a quarter-sized cookie sheet.
- Chop the parsley, onion, garlic and mushroom stems into tiny pieces.
Make Herbed Stuffing
- Mix the breadcrumbs (or alternative), onions, parsley, garlic and stems in a bowl. Drizzle in olive oil and keep mixing until the mixture is sticky so that when you compress 2 tbsp, it sticks together. I used about 3 tbsp in the crumb mixture, and the other tbsp on the pan.
- At this point, you really should taste-test for enough salt, Italian seasoning, nutritional yeast flavor, etc. Adjust by adding spices as you wish.
- Press the mixture into each mushroom that lines your pan. Drizzle the mushrooms again with olive oil, about 1 tbsp or spray tops with olive oil spray.
- Bake at 375 F for 30 minutes or until the top is golden and crunchy. Don't go beyond 45 minutes or they will dry out.
Store Stuffed Mushrooms.
- I let them cool, then put them covered in the refrigerator. They last at least 4 days maybe a bit longer. Do not freeze them or they will be too soggy once thawed.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.
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