Vegan Stuffed Mushrooms Food

VEGAN STUFFED MUSHROOMS

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,.

THE BEST VEGAN STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400F and set a 9×9″ baking dish aside.
• place the mushroom caps in a large glass bowl and drizzle 1 tablespoon of tamari over them; use a spatula to gently toss them in the mixture, until evenly coated. Set aside and let marinate while you prepare the filling, tossing occasionally.
• Toast the Nuts: bring a medium pan to medium-high heat; Add the pine nuts and walnuts to the pan and toast for 5 minutes, stirring frequently to prevent burning. The nuts should be fragrant and slightly golden when finished; set aside.
• add the onion and celery to a food processor and process until they are very finely chopped, almost at a chunky paste. Remove from the food processor and set aside. Then, add the toasted nuts, garlic, nutritional yeast, rosemary, thyme, paprika, sage, and black pepper to the food processor. Pulse until the nuts are very finely chopped, almost resembling coarse breadcrumbs. Reserve 3 tablespoons of this mixture to top the mushrooms; place the rest in a separate bowl apart from the onions/celery.
• heat the vegan butter (or oil or 3 tablespoons of water) in a nonstick pan over medium high heat. Once warm, add the onion and celery mixture. Sauté for 5 to 7 minutes, until the onion is translucent and slightly golden. Deglaze the pan with the remaining 1 tablespoon of tamari. Then, add the ground nut & spice mixture to the pan; cook for 1 minute, to allow the nuts and spices to toast. Add the red wine to the pan and stir well into the mixture; it should begin to stick together and form a thicker "paste." Sauté for an additional 5 minutes, stirring occasionally. Season with salt and additional pepper to taste, if necessary.
• Place each mushroom cap into the baking dish with the hollow side (where the stem used to be) facing up. Fill each mushroom with approximately 1 tablespoon of the cooked filling, using your fingers to press it in firmly (though some will remain on top). Sprinkle the reserved nut & spice "breadcrumbs" over each mushroom.
• Bake in the top rack of the oven for 27-29 minutes, until the mushrooms have fully cooked and the topping is golden brown. Remove from the oven and transfer to a serving tray; serve warm, or as desired. Leftovers will keep in the fridge for up to 3 days and are best served warm.

VEGAN STUFFED MUSHROOMS

Steps:

• To start, place your cashews in a bowl. Pour over boiling water from the kettle and leave them to soak for one hour. After an hour, drain and rinse them.
• While the cashews are soaking, rinse the mushrooms and remove the stems. Keep the stems aside.
• Preheat the oven to 400°F (200°C).
• Add the soaked cashews to the blender along with the mushroom stems, lemon juice, coconut cream, white vinegar, garlic, chili, onion powder, garlic powder, smoked paprika and salt and blend until smooth.
• Transfer your blended cream cheese mix to a bowl and add chopped green onions and chopped basil and fold in.
• Place your mushrooms on a parchment lined baking tray.
• Stuff each mushroom with the cream cheese filling.
• Now add the breadcrumbs to a bowl, add the melted vegan butter and toss with the breadcrumbs so that they're lightly coated with the butter.
• Sprinkle the breadcrumbs on top of the stuffed mushrooms.
• Bake for 15-20 minutes until the breadcrumbs are golden brown and crispy on top.
• Serve with a sprinkle of ground black pepper and fresh chopped basil.

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.

VEGAN STUFFED MUSHROOMS

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.

VEGAN STUFFED PORTABELLA MUSHROOMS.

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.