These vegan stuffed mushrooms are a delightful appetizer or side dish that will impress both vegans and non-vegans alike. The combination of breadcrumbs, garlic, and spinach creates a savory filling that perfectly complements the tender mushroom caps. Baked to golden perfection, they are sure to be a hit at any gathering.
One ingredient that might not be commonly found in every household is nutritional yeast. This ingredient adds a cheesy, umami flavor to the stuffing without using any dairy. You can find it in the health food section of most supermarkets or at specialty health food stores. Make sure to check the label to ensure it is fortified with B12, a crucial vitamin for those on a vegan diet.
Ingredients For Vegan Stuffed Mushrooms Recipe
Mushrooms: Large mushroom caps that will be stuffed with the filling.
Breadcrumbs: Preferably whole wheat, these provide a crunchy texture to the stuffing.
Garlic: Minced cloves that add a robust flavor to the filling.
Olive oil: Used to bind the ingredients together and add richness.
Spinach: Chopped fresh spinach adds a nutritious and vibrant green element.
Nutritional yeast: Adds a cheesy, umami flavor without any dairy.
Salt: Enhances the overall flavor of the stuffing.
Black pepper: Adds a touch of heat and depth to the filling.
Technique Tip for This Recipe
When preparing the mushrooms, make sure to clean them gently with a damp cloth or paper towel instead of rinsing them under water. This prevents them from absorbing too much moisture, which can make them soggy during baking.
Suggested Side Dishes
Alternative Ingredients
whole wheat breadcrumbs - Substitute with gluten-free breadcrumbs: If you need a gluten-free option, gluten-free breadcrumbs work well and provide a similar texture.
whole wheat breadcrumbs - Substitute with ground oats: Ground oats can be used as a healthier alternative and add a slightly different texture.
olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, making it a good alternative.
olive oil - Substitute with coconut oil: Coconut oil can be used for a different flavor and is also a healthy fat.
nutritional yeast - Substitute with soy sauce: Soy sauce can add a similar umami flavor, though it will change the texture slightly.
nutritional yeast - Substitute with miso paste: Miso paste provides a rich umami flavor and can be used in small amounts to replace nutritional yeast.
salt - Substitute with tamari: Tamari is a gluten-free soy sauce that can add saltiness and depth of flavor.
salt - Substitute with seaweed flakes: Seaweed flakes can add a salty, umami flavor and are a healthier alternative.
black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.
black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spice, but use sparingly as it is much hotter.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Recipe
- Allow the stuffed mushrooms to cool completely before storing. This prevents condensation and sogginess.
- Place the cooled mushrooms in an airtight container. If stacking is necessary, separate layers with parchment paper to avoid sticking.
- Store the container in the refrigerator. The stuffed mushrooms will stay fresh for up to 3-4 days.
- For longer storage, consider freezing. Arrange the mushrooms in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
- Once frozen, transfer the mushrooms to a freezer-safe bag or container. Label with the date to keep track of freshness.
- When ready to enjoy, reheat the mushrooms directly from the freezer. Preheat your oven to 350°F (175°C) and bake for 15-20 minutes, or until heated through.
- Alternatively, reheat in a microwave on medium power, checking every 30 seconds to avoid overcooking.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover stuffed mushrooms on a baking sheet.
- Cover them loosely with aluminum foil to prevent drying out.
- Heat for about 10-15 minutes, or until they are warmed through.
- Remove the foil for the last 5 minutes if you want the tops to regain their crispiness.
Microwave Method:
- Place the stuffed mushrooms on a microwave-safe plate.
- Cover them with a microwave-safe lid or a damp paper towel to retain moisture.
- Heat on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.
- Continue heating in 30-second intervals if needed, until they are warmed through.
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil or vegetable broth to the skillet.
- Place the stuffed mushrooms in the skillet and cover with a lid.
- Heat for about 5-7 minutes, turning occasionally, until they are warmed through and the tops are slightly crispy.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the stuffed mushrooms in the air fryer basket in a single layer.
- Heat for 5-7 minutes, or until they are warmed through and the tops are crispy.
- Check halfway through to ensure they are heating evenly.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the stuffed mushrooms on a toaster oven tray.
- Cover them loosely with aluminum foil to prevent drying out.
- Heat for about 10-15 minutes, or until they are warmed through.
- Remove the foil for the last 5 minutes if you want the tops to regain their crispiness.
Best Tools for This Recipe
Oven: Used to bake the stuffed mushrooms at the specified temperature until they are tender and golden brown.
Mixing bowl: Used to combine the breadcrumbs, minced garlic, olive oil, chopped spinach, nutritional yeast, salt, and black pepper.
Baking sheet: Used to place the stuffed mushrooms on for baking.
Measuring cups: Used to measure out the breadcrumbs and chopped spinach accurately.
Measuring spoons: Used to measure out the nutritional yeast, salt, and black pepper.
Knife: Used to mince the garlic and chop the spinach.
Cutting board: Used as a surface for chopping the spinach and mincing the garlic.
Spoon: Used to stuff each mushroom cap with the breadcrumb mixture.
Tongs: Optional, but can be used to handle the mushrooms when placing them on the baking sheet.
Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.
How to Save Time on This Recipe
Prepare the filling: Mix the breadcrumbs, minced garlic, olive oil, chopped spinach, nutritional yeast, salt, and black pepper in advance and store in the fridge.
Pre-clean mushrooms: Clean and remove the stems from the mushrooms ahead of time.
Use a food processor: Quickly chop the spinach and garlic using a food processor.
Batch baking: Double the recipe and bake in batches to save time for future meals.
Preheat oven early: Start preheating your oven while preparing the filling to save time.
Vegan Stuffed Mushrooms Recipe
Ingredients
Main Ingredients
- 12 large mushrooms stems removed
- 1 cup breadcrumbs preferably whole wheat
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 cup spinach chopped
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine breadcrumbs, minced garlic, olive oil, chopped spinach, nutritional yeast, salt, and black pepper.
- Stuff each mushroom cap with the breadcrumb mixture.
- Place the stuffed mushrooms on a baking sheet.
- Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Serve warm and enjoy!
Nutritional Value
Keywords
Suggested Main Courses and Desserts
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