7-INGREDIENT VEGAN STUFFED MUSHROOMS
Steps:
- Preheat oven to 350 degrees F (176 C) and rinse rice in a fine mesh strainer.
- Bring veggie stock to a boil in a small saucepan, then add rice. Lower heat, cover and cook until liquid is completely absorbed - anywhere from 30-45 minutes. Taste to sample doneness - if you prefer a chewier, softer rice, cook longer. If you're OK with more bite, check around the 25-minute mark.
- In the meantime, place walnuts on a baking sheet and toast in oven for 5 minutes. Set aside.
- Brush dirt from mushrooms using a damp towel and remove stems. Brush or spray with olive oil and set aside.
- Prepare parmesan cheese if needed. Set aside.
- Once rice is done, fluff and then add vegan parmesan cheese, toasted walnuts, minced garlic and olive oil. Stir, taste and adjust seasonings as needed. I added just a pinch of salt and pepper and a little more vegan parmesan.
- Bake the mushrooms on a baking sheet WITHOUT the filling for 10 minutes to soften.
- Remove from oven and scoop generous spoonfuls of the filling into the par-baked mushrooms. (You will have a little leftover filling.) Top with additional vegan parmesan cheese and bake another additional 15-18 minutes or until tender and the parmesan is golden brown. (Baking the mushrooms on their own helps prevent the rice from getting too crisp.)
- Serve immediately. TIP: Dust your serving plate with vegan parmesan cheese so the bottom of the mushrooms have plenty of flavor, too.
Nutrition Facts : ServingSize 1 mushrooms, Calories 66 kcal, Carbohydrate 8.5 g, Protein 2.2 g, Fat 4 g, Sodium 72 mg, Fiber 0.8 g
VEGAN STUFFED MUSHROOMS
Surely a new holiday favorite, Vegan Stuffed Mushrooms. The stuffing could be a dish all by itself, but becomes magical, stuffed inside Baby Bella Mushrooms.
Provided by Brand New Vegan
Categories Appetizer
Time 1h30m
Number Of Ingredients 14
Steps:
- Clean mushrooms and remove stems. Use a small spoon to make an opening large enough for stuffing. Save stems for later use, making broth, or simply discard..
- Bake mushroom caps in 350 degree oven for 10 minutes. Then set aside.
- Bring veg broth to a boil and then turn off heat. Add thoroughly rinsed rice and cover with lid. Allow rice to steep for 30-45 minutes, then fluff with fork.
- Prepare parmesan topping using this VEGAN PARMESAN RECIPE.
- In a large skillet, saute onion and celery in 1-2 Tbs of Veg Broth or Water until softened, then stir in garlic.
- Add chopped mushroom stems to onion mixture and simmer until softened, then stir in rosemary, sage, thyme, salt, and pepper.
- Stir in cooked rice and remove from heat.
- Stir in chopped cranberries and vinegar, than stuff each mushroom with the mixture. Top with vegan parmesan.
- Bake stuffed mushrooms for an additional 20 minutes and serve,.
VEGAN STUFFED PORTABELLA MUSHROOMS.
These stuffed mushrooms caps were a big hit not only among my vegan friends, but among the non-vegetarians. The recipe calls for ground almonds, but you can substitute with the mix of wheat germ and nutritional yeast.
Provided by CrazyCookingCamper
Categories Soy/Tofu
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Grind the almonds in the blender/food processor to create fine mix.
- Quarter the Cremini mushrooms. If they are too big cut them in 8.
- Cut zucchinis in half, and scrape out the pulp (use the spoon). Reserve the shells - you can stuff them and bake with the mushrooms.
- If using cauliflower, cut the florets in small pieces.
- Heat 3 tbsp of olive oil on the medium-high heat in a frying pan, add garlic, ginger, mushrooms and fry for 7-10 minutes, or until the mushrooms loose most of the liquid.
- Lower the heat to medium and add carrots, apples, zucchinis, cauliflower, mix well and let fry for 5-7 minutes, or until all the vegetables are tender.
- Add spices, tofu, and Tamari. Keep mixing until the tofu is thoroughly warm.
- Taste and adjust for seasoning.
- Add the almonds and stir the mixture. Now it should be easier to work with the filling.
- Let the filling cool; meanwhile cut the stems of the Portobellos and scrape of the gills (spoon works the best for this).
- Lightly oil the baking pan with the remaining olive oil.
- Stuff the Portobello cups and the zucchini shells with the stuffing, be generous :) Put them on the baking sheet and start the timer.
- The mushrooms come out best after 20-25 minutes of baking. Zucchinis would take as long as 40 minutes of baking.
- You could add some shredded vegan cheddar on top during the last 5 minutes of baking.
Nutrition Facts : Calories 488.4, Fat 35.7, SaturatedFat 3.9, Sodium 1059, Carbohydrate 33, Fiber 9.6, Sugar 18.4, Protein 18.5
VEGAN STUFFED MUSHROOMS
These vegan stuffed mushrooms are filled with cashew cream, finely chopped mushroom stems, and nutritional yeast.
Provided by Mackenzie Schieck
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Soak cashews in water for 1 to 2 hours. Drain.
- Blend cashews with 1 cup water until creamy. Add 1 to 2 tablespoons more water if needed to blend well.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Clean mushrooms with a damp paper towel. Carefully break off stems and reserve the caps. Chop stems very finely, discarding tough ends.
- Heat oil in a large skillet over medium heat. Add chopped mushroom stems and garlic to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic, about 3 minutes. Set aside to cool.
- Stir cashew cream, nutritional yeast, salt, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture. Use a little spoon to fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared baking sheet.
- Bake in the preheated oven until mushrooms are piping hot and liquid starts to form under the caps, about 20 minutes.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 5.5 g, Fat 6.6 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 198.1 mg, Sugar 0.9 g
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