Vegan Stuffed Mushroom Caps
These easy vegan stuffed mushroom caps are filled with shallots, garlic, herbs, and panko breadcrumbs. They're baked until golden brown. Each bite is filled with flavor!
Servings: 20
Calories: 21kcal
Equipment
- Damp Cloth
Ingredients
- 20 mushrooms (mini bellas or other type) keep stems
- 1 cup whole wheat panko breadcrumbs
- 2 tablespoon fresh parsley plus more for garnish
- 1 teaspoon basil
- 1 tablespoon nutritional yeast
- 1 teaspoon oregano
- 2 shallots finely chopped
- 2 cloves garlic finely minced
- ¼ teaspoon fresh black pepper
- 1-2 tablespoon soy sauce
Instructions
- Preheat the oven to 350° F. Clean the mushrooms using a damp cloth to remove any dirt. Remove the musroom stems. Finely dice the mushroom caps, shallots, and garlic. and finely dice.
- Combine the breadcrumbs, basil, oregano, parsley, nutritional yeast, and pepper in a medium bowl.
- In a medium pan on medium heat, add 1 tablespoon of soy sauce, add the shallots and garlic. Sauté for 2-3 minutes or until soft. Add mushrooms stems. Sauté an additional 2-3 minutes.
- Add the breadcrumb mixture to the pan. Coat the breadcrumbs in the moisture from the shallots, garlic, and mushroom stems. Add an additional tablespoon of soy sauce if needed. Toast the breadcrumbs for 2-3 minutes.
- Line a baking sheet with parchment paper. Stuff each mushroom with the breadcrumb filling. Stuff as much as you can fit into each mushroom cap gently pressing the breadcrumbs down before adding more.
- Bake the stuffed mushrooms for 20-25 minutes, or until golden brown on top. Remove from the oven. Garnish with fresh parsley. Serve and enjoy!
Notes
Tips for Making Vegan Stuffed Mushrooms
- Please don't wash the mushrooms in a water bowl to clean them. That causes them to soak up the water and results in mushy mushrooms. Don't rinse them under the faucet; that also allows them to soak up too much water. Instead, use a damp rag or paper towel to wipe the dirt off of the mushrooms.
- The easiest way to remove the stems of the mushrooms is to use a paring knife. Slice around the outside of the stem, and lift the knife up to pop the stem out of the mushroom cap.
- You'll likely have a little extra filling left over.
- Store the leftovers in the fridge for 1-2 days.
Nutrition
Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg