Quick and Easy Vegan Stuffed Mushrooms
How to make the perfect vegan stuffed mushrooms with fresh and delicious ingredients
![Vegan stuffed mushrooms arranged on a plate for guest party]({"src":"public:\/\/featured-images\/vegan-stuffed-mushrooms-guest-plate.jpg","style":"yct_crp","type":"min_scale","steps":160,"ratios":{"ls":{"interpolation":"linear","minWidth":160,"maxWidth":2560,"crop":{"width":2560,"height":1440,"x":1720,"y":1280}},"sq":{"interpolation":"linear","minWidth":160,"maxWidth":2560,"minHeight":160,"maxHeight":2560,"crop":{"width":2560,"height":2560,"x":1720,"y":720}},"po":{"interpolation":"linear","minHeight":160,"maxHeight":2560,"crop":{"width":1440,"height":2560,"x":2280,"y":720}}},"full_width":"6000","full_height":"4000","focalPoint":{"x":"50","y":"50"}} "Vegan stuffed mushrooms arranged on a plate for guest party")
As vegans, I think we can all agree that mushrooms are incredibly versatile. They can be used for so many recipes, but one of my favourite things to cook is vegan stuffed mushrooms with fresh carrot and vegan cheese. Not only the recipe takes less than half an hour but these delicious stuffed mushrooms are the perfect appetiser for any dinner party. Put 4-5 of these stuffed mushrooms on a plate, alongside a vegan steak and you have an incredible dinner plate sorted.
![Vegan stuffed mushrooms arranged on a plate]({"src":"public:\/\/featured-images\/vegan-stuffed-mushrooms-on-a-plate.jpg","style":"yct_adaptive","type":"scale","steps":160,"ratios":{"ls":{"interpolation":"linear","minWidth":80,"maxWidth":2560},"sq":{"interpolation":"linear","minWidth":80,"maxWidth":2560,"minHeight":80,"maxHeight":2560},"po":{"interpolation":"linear","minHeight":80,"maxHeight":2560}},"full_width":4000,"full_height":5079,"focalPoint":{"x":"50","y":"57"}} "Vegan stuffed mushrooms arranged on a plate")
How to stuff mushrooms
There are two options when it comes to stuffing mushrooms. You can stuff raw mushrooms and bake everything in the oven, including the stuffing. Or you can bake the mushrooms first, then stuff them with fresh ingredients.
I personally prefer baking the mushroom caps first. This is because I really enjoy my mushrooms really well baked. If I'd leave my stuffing in for so long, it will very likely burn. But I also really enjoy fresh ingredients in the baked mushrooms caps. The mushrooms are earth and with fresh ingredients like carrots, the dish becomes crunchy with a lovely texture.
I love cheddar like vegan cheese because the taste feels more mature, similar to that of age-old cheese. As a vegan, I truly struggle with the lack of cheese as that's my number one ingredient which I love. I am devoted to making my own cheeses and I cannot wait to share those recipes with you.
![Quick and easy stuffed mushrooms]({"src":"public:\/\/fresh-quick-easy-stuffed-mushrooms.jpg","style":"yct_adaptive","type":"scale","steps":160,"ratios":{"ls":{"interpolation":"linear","minWidth":80,"maxWidth":2560},"sq":{"interpolation":"linear","minWidth":80,"maxWidth":2560,"minHeight":80,"maxHeight":2560},"po":{"interpolation":"linear","minHeight":80,"maxHeight":2560}},"full_width":4000,"full_height":6000,"focalPoint":{"x":"50","y":"50"}} "Quick and easy stuffed mushrooms")
How to make quick and easy vegan stuffed mushrooms
To make quick and easy vegan stuffed mushrooms you must first preheat the oven at 200C or 180C if you have a fan oven. Remove the stems from your mushrooms and place the mushroom caps on a baking sheet in a tray. Bake for about 20 minutes or until the mushrooms become golden. As previously mentioned, I sometimes like to bake my mushrooms for as long as 35-40 minutes as I like them quite baked and brown.
When you cook mushrooms, you'll notice they leave a lot of water. All foods contain water that's released when the food is heated. Mushrooms soak up a lot of water in their natural environments and that's why they release so much more water than other ingredients. Here’s the quick solution to stopping your mushrooms from getting soggy when baking them: after 10 - 15 minutes of roasting, drain off the liquid from your roasting pan before returning it to the oven. This way your mushrooms will brown beautifully.
![Vegan stuffed mushrooms arranged on a plate for guest party]({"src":"public:\/\/featured-images\/vegan-stuffed-mushrooms-guest-plate.jpg","style":"yct_adaptive","type":"scale","steps":160,"ratios":{"ls":{"interpolation":"linear","minWidth":80,"maxWidth":2560},"sq":{"interpolation":"linear","minWidth":80,"maxWidth":2560,"minHeight":80,"maxHeight":2560},"po":{"interpolation":"linear","minHeight":80,"maxHeight":2560}},"full_width":6000,"full_height":4000,"focalPoint":{"x":"50","y":"50"}} "Vegan stuffed mushrooms arranged on a plate for guest party")
Once you have the perfect mushroom caps, it's time to stuff them with the fresh ingredients. I use a kitchen robot to shred fresh carrots and to also grate my vegan cheese. In a small bowl, I mix the two ingredients until fully combined.
Using your hands, stuff your mushrooms with the fresh ingredients and top up with little dried Italian herbs. Serve immediately as an appetiser or as a side to your main.
![Delicious stuffed mushrooms arranged on a nice plate]({"src":"public:\/\/delicious-stuffed-mushrooms-arranged-on-plate.jpg","style":"yct_adaptive","type":"scale","steps":160,"ratios":{"ls":{"interpolation":"linear","minWidth":80,"maxWidth":2560},"sq":{"interpolation":"linear","minWidth":80,"maxWidth":2560,"minHeight":80,"maxHeight":2560},"po":{"interpolation":"linear","minHeight":80,"maxHeight":2560}},"full_width":4000,"full_height":6000,"focalPoint":{"x":"50","y":"50"}} "Delicious stuffed mushrooms arranged on a nice plate")
Are you ready to try these super simple (healthy) and delicious stuffed vegan mushrooms? Don't forget to rate the recipe in the comments section below.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.
![Vegan stuffed mushrooms arranged on a plate]({"src":"public:\/\/featured-images\/vegan-stuffed-mushrooms-on-a-plate.jpg","style":"yct_crp","type":"min_scale","steps":160,"ratios":{"ls":{"interpolation":"linear","minWidth":160,"maxWidth":2560,"crop":{"width":2560,"height":1440,"x":720,"y":2175}},"sq":{"interpolation":"linear","minWidth":160,"maxWidth":2560,"minHeight":160,"maxHeight":2560,"crop":{"width":2560,"height":2560,"x":720,"y":1615}},"po":{"interpolation":"linear","minHeight":160,"maxHeight":2560,"crop":{"width":1440,"height":2560,"x":1280,"y":1615}}},"full_width":"4000","full_height":"5079","focalPoint":{"x":"50","y":"57"}} "Vegan stuffed mushrooms arranged on a plate")
Vegan Stuffed Mushrooms
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total: 35 mins
- Serves 4 people
Categories: Appetizer, Lunch, Sides Cusine: Mediterranean
Description
Quick and easy vegan stuffed mushrooms which are the ideal starter for any dinner. The mushrooms are stuffed with fresh ingredients and topped with dried Italian herbs for a delicious, earthy taste.
Ingredients
- 1 2/3 cup pieces mushrooms
- 2 large carrot, shredded
- 1 cup, shredded vegan cheese
- 1 tbsp Italian herbs
Instructions
- Preheat oven to 200°C (180ºC fan). Remove stems from mushrooms. Place mushroom caps on the baking sheet on an oven tray.
- Bake until mushrooms are soft and the tops are golden, 20 minutes.
- In a small bowl mix shredded carrots with the grated vegan cheese. Using a spoon (or your hands) combine both ingredients well.
Remove mushrooms caps from the oven. Discard of any liquid from the mushrooms if accumulated in the caps. Let them cool for 5 minutes or until you can touch them without burning your fingers. - Place all mushrooms on a serving plate, then with your fingers stuff the mushroom caps with carrot and cheese mix. Decorate with dried Italian herbs and serve immediately.
Nutritional Information
Total Nutrition Facts
| Amount Per Serving | |||
| Calories 97 | |||
| % Daily Value* | |||
| Total Fat 4 g | 5% | ||
| Saturated Fat 1 g | 6% | ||
| Trans Fat 0 g | 0% | ||
| Polyunsaturated Fat 1 g | |||
| Monounsaturated Fat 2 g | |||
| Cholesterol 0 mg | 0% | ||
| Sodium 209 mg | 9% | ||
| Total Carbs 12 g | 4% | ||
| Dietary Fiber 2 g | 8% | ||
| Sugar 9 g | 18% | ||
| Protein 5 g | 10% | ||
| |||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice
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