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
1 lb baby bella mushrooms
1/4 cup bread crumbs
1 Tbs olive oil
1 Tbs fresh sage, finely chopped (plus extra for garnish)
1 Tbs fresh thyme, finely chopped
2 cloves garlic, minced
Kosher salt, to taste
Cracked black pepper, to taste
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.