For this simple and easy appetizer, I wanted to create a stuffed mushroom that didn’t have any sausage or cheese. The earthiness of the baby bellas (also known as baby portobello or cremini mushrooms) and some fresh herbs are all you need to make a savory and delicious starter to any meal. But watch out, they will go quickly! For this recipe, I used a pound of mushrooms. But if you’re going to be serving these to a lot of guests — or taking it for a potluck, I would recommend doubling the recipe.
Vegan Stuffed Mushrooms
Preheat oven to 350 degrees.
Remove the stems from the mushrooms and set aside. Then remove the brown gills from the underside of the mushrooms using a spoon and discard the gills. This opens up the mushroom cap and allows for more to be stuffed.
Place the mushroom caps, stem side up on a baking sheet coated with cooking spray. Bake for 10 minutes or until tender. Remove from oven.
Meanwhile, finely chop the mushroom stems and put in a medium size bowl. Add the garlic, thyme, sage, salt and pepper. Stir to combine and set aside.
Heat the oil in a large skillet over medium heat. Add breadcrumbs and cook for 3-4 minutes or until lightly browned, stirring frequently.
Add mushroom mixture to the skillet and stir to combine. Let cook for 2-3 minutes.
Stuff each mushroom cap with the breadcrumb/mushroom mixture.
Place back in the oven for another 7-10 minutes right before serving to warm.
Garnish with chopped sage.
no sausage and cheese? no, just kidding Kenley! these look delicious! & much better for our health! I didn’t use to like mushrooms until hubby introduced them with different recipes now I truly like mushrooms, this is a recipe I would love to try when we have guests over! 🙂
Haha! Yeah, they are much healthier and you’ll be surprised how flavorful they are and how much you don’t miss the cheese and sausage.
The wonderful result would be so many less calories.
Indeed!! And they really are flavorful! 🙂
Can I SUPER “like’ this? Just the sort of app that I’m looking for, and could totally be made GF by using GF breadcrumbs. Easy win! Fantastic recipe, Kenley. We’re going to be hosting a spring bbq once it gets warmer and this is going on the list.
-e
http://www.leanerbythelake.com
Eileen, you certainly may SUPER LIKE! 😉 Think you’ll really enjoy this recipe and let me know how it goes if you make them for your spring bbq! 🙂
K
These look irrisistable. I love mushrooms. This would be a wonderful dish for dinner for me with a side of blanched asparagus. Glad your posted it … May I use your recipe???
Thanks,
Isadora
Thanks so much and very glad you like them! And yes, you certainly can use my recipe!! 🙂
Kenley
Oh, thanks … I can’t wait to make them. YUMMY …!!!!
Let me know what you think after you try them! 🙂
Okay … will do. ~~~ : – )
The stuffing looks amazing! Garlic and breadcrumbs?!?! Yes, please!
Thanks! And really, every time you add garlic to anything you get a yum out of my mouth! 🙂
Kenley
Kenley, this must be delicious!!! Kudos for posting vegan recipes, will try this one!
Thanks Lena! Hope you like it! 🙂
Kenley
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This looks delicious! Do you have any suggestions for what I can replace the breadcrumbs with to make it gluten free? My instinct is a bit of quinoa, but perhaps you have a better idea?
Quinoa should do the trick. You could also take some gluten free bread and make breadcrumbs out of it. Just dry the bread and throw it in the blender. 🙂
I love mushrooms and your appetizer looks absolutely delicious!
Thank you! 🙂
This is just perfect for my dinner tonight! Great creation Kenley. I love it! Yum
So glad you like it Danny! Enjoy 🙂
Thanks for sharing. 😉
You’re quite welcome! Thanks for stopping by! 🙂
Kenley
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I tried this with a package of spinach, cooked and cut up with panko instead of bread crums. Delicious.
Oh that is such a great idea! Sounds wonderful!
Kenley
I love mushrooms and this looks like a good thing to take to a party too! 🙂
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