Green Door Hospitality

Adventures in Everyday Entertaining

Simple Appetizer Alert: Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms

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.

Garnish with chopped sage.

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32 comments on “Simple Appetizer Alert: Vegan Stuffed Mushrooms

  1. now at home mom
    April 11, 2013

    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! 🙂

    • Green Door Hospitality
      April 12, 2013

      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.

  2. The wonderful result would be so many less calories.

  3. leaner by the lake
    April 11, 2013

    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

    • Green Door Hospitality
      April 12, 2013

      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

  4. 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

  5. Home Seasons
    April 11, 2013

    The stuffing looks amazing! Garlic and breadcrumbs?!?! Yes, please!

    • Green Door Hospitality
      April 12, 2013

      Thanks! And really, every time you add garlic to anything you get a yum out of my mouth! 🙂
      Kenley

  6. moderndayruth
    April 11, 2013

    Kenley, this must be delicious!!! Kudos for posting vegan recipes, will try this one!

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  8. Sarah
    April 12, 2013

    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?

    • Green Door Hospitality
      April 12, 2013

      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. 🙂

  9. tableofcolors
    April 12, 2013

    I love mushrooms and your appetizer looks absolutely delicious!

  10. gotasté
    April 13, 2013

    This is just perfect for my dinner tonight! Great creation Kenley. I love it! Yum

  11. pensamientos de vida
    April 13, 2013

    Thanks for sharing. 😉

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  15. Pauline
    December 13, 2013

    I tried this with a package of spinach, cooked and cut up with panko instead of bread crums. Delicious.

  16. gentlestitches
    December 17, 2013

    I love mushrooms and this looks like a good thing to take to a party too! 🙂

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