Vegan Stuffed Mushrooms Delight (Printable Version)
Baked mushroom caps stuffed with savory vegan cheese, garlic, and herbs for a warm, satisfying treat.
# Ingredients Required:
→ Mushrooms
01 -
15 medium to large white or cremini button mushrooms
→ Filling
02 -
½ cup shredded vegan cheese (e.g. Chao Original)
03 -
⅓ cup gluten-free Italian breadcrumbs
04 -
2 cloves garlic, minced
05 -
2 tablespoons finely chopped flat leaf parsley
06 -
¼ teaspoon fine sea salt, plus extra for sprinkling on mushroom caps
07 -
Black pepper, to taste
08 -
3 tablespoons olive oil, divided
# Guide to Cooking:
01 -
Preheat the oven to 200°C and line a baking sheet with parchment paper.
02 -
Wipe mushrooms with a damp towel to remove dirt. Carefully remove stems by running the handle of a spoon around the inside of each cap and prying them out.
03 -
Rub mushroom caps with 1½ tablespoons olive oil, place them on the baking sheet, and lightly sprinkle with sea salt.
04 -
In a bowl, combine shredded vegan cheese, gluten-free Italian breadcrumbs, minced garlic, chopped parsley, ¼ teaspoon sea salt, black pepper, and remaining 1½ tablespoons olive oil. Mix thoroughly. Note: If using finer or wheat-based breadcrumbs, add more olive oil to adjust moisture.
05 -
Spoon approximately 2 teaspoons of the filling into each mushroom cap, mounding slightly.
06 -
Bake mushrooms for 20 to 22 minutes until filling is hot and breadcrumbs turn golden brown.
# Extra Suggestions:
01 -
For easier melting of vegan cheese, cut long shreds into smaller pieces using a knife before mixing.
02 -
Using gluten-free Italian breadcrumbs helps maintain the recipe’s gluten-free status.