Greek Style Vegan Stuffed Mushrooms Dairy Free Food

VEGAN STUFFED MUSHROOMS

Steps:

• Preheat the oven to 200° C / 390° F.
• Clean the mushrooms with a damp brush or cloth (do not wash them) and cut out all of the stems and save them for the stuffing.
• Coat the caps in 2 tbsp of olive oil (you can skip the oil if you wish but the mushrooms will be a bit drier) and place them on a baking tray, gill side down, and bake for about 15 minutes, flipping them to the other side halfway through.
• Crush the whole garlic clove with a pinch of coarse salt and dry rosemary in a pestle and mortar. You could also slice the garlic thinly first and crush it on a bread board with the side of a knife. Pound the garlic into a smooth paste and then add approximately 2 tbsp of olive oil to it to create a garlicky oil.
• Meanwhile dice the mushroom stems really finely.
• Heat up 15 ml / 1 tbsp of oil in a medium frying pan, add diced shallots and fry them off gently until almost translucent, stirring often.
• Next add in diced garlic, chopped fresh herbs, nutritional yeast, black pepper and ¼ tsp of salt. Continue frying until the shallots are translucent and garlic is fragrant.
• Next stir in diced mushroom stems. Fry off until the stems are cooked.
• Once mushroom caps are done baking, lower the oven temperature to 170° C / 340° F.
• Mix the baking juices into the miso paste. Mix diluted miso paste into the stuffing mixture before adding in lemon zest and juice.
• Stir in breadcrumbs and pine nuts making sure they are evenly distributed.
• Finally stir 15-30 ml / 1-2 tbsp of olive oil through the mixture. Adjust the seasoning and check that the mixture is moist but not overly soggy.
• Brush the insides of the caps with the garlic oil you made earlier before stuffing them with the mixture.
• Bake the stuffed mushrooms for about 15-20 minutes until the tops are browned.

GREEK-STYLE VEGAN STUFFED MUSHROOMS {DAIRY FREE}

Steps:

• Preheat oven to 375 degrees F.
• Gently clean the mushroom caps with a damp paper towel. Use a spoon to remove the stem and gills from the underside of the mushrooms.
• Spray mushroom caps with olive spray on both sides. Sprinkle liberally with salt and pepper. Place the mushrooms stem-side up on a baking sheet.
• Heat 1 tbsp olive oil in a large, non-stick pan over medium heat. Add onion and cook for 3-4 minutes, until softened. Add roasted red peppers, garlic, oregano, and dill. Cook for 2-3 minutes. Add the spinach and cook until wilted, about 2-3 more minutes. Stir in breadcrumbs and vegan feta cheese (if using). Cook for 1-2 minutes until heated through, and remove from heat.
• Spoon the filling into the four mushroom caps. Bake for 20-25 minutes, until mushrooms are softened and slightly browned.

GREEK STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Cook spinach according to package directions; drain well, squeezing dry.
• Mix together spinach, feta, green onions, parsley, garlic, and lemon juice, stirring well.
• Place clean mushroom caps in baking dish or ovenproof casserole.
• Spoon mixture into mushroom caps; sprinkle pine nuts over tops.
• Bake, uncovered, at 350 degrees F.
• ,for 10-15 minutes.
• Serve warm.

GREEK STYLE STUFFED MUSHROOMS

Steps:

• Take stems off of mushrooms, cut up the stems.
• cook sausage in butter, when fully cooked add onions, and stems. cook till onions are transluscent.
• Add sausage mixture to bowl, and add yogurt, feta cheese, spinach, salt, pepper and bread crumbs.
• Preheat oven to 400 degrees.
• In large sheet pan arrange mushrooms close together and sprinkle with olive oil, stuff mushrooms with mixture, and sprinkle with parmensan cheese. Sprinkle top with more olive oil.
• Bake for about 40 minutes or till mushrooms are soft and top is nicely browned.

GREEK STUFFED MUSHROOMS

Steps:

• Put mushrooms, smooth side on top, on a baking sheet that has parchment paper. Cook in a preheated oven of 425 F for 5 minutes. Remove from oven and let cool a little bit. Flip the mushrooms, hollow side on top.
• In a bowl, mix tomatoes, olives, feta, garlic and basil. With a spoon, distribute this mixture in the mushrooms. Keep cooking at 425F 8 to 10 minutes or until mushrooms are tender and hot.