In effort to put the non vegan versions to shame, I created these delicious morsels of wonder to rock your tastebuds. And to prove to the omnivorous men in my life that vegan stuffed mushrooms are legit.
My family is definitely the meat and potatoes type. As a child my parents would host fancy steak dinners with all the fix ins. The table would be adorned with thick cut steaks, buttery mashed potatoes, garlic cheese rolls, Caesar salad, shrimp cocktail, and stuffed mushrooms.
It would never fail that I would stack my plate to the vegeteble sides and take the tiniest bit of steak I could manage without getting a disapproving look from my parents. I was never to interested in the steak and gristle made my skin crawl.
Since a young age I’ve have a weird infatuation with mushrooms. They make my friends skin crawl and are not most peoples’ cup of tea. If a recipe has mushrooms you can bet your Baby Bellas that I’m gonna try it. From earthy and woodsy to mild and crisp. I don’t discriminate with mushrooms.
What’s So Great About these Vegan Stuffed Mushrooms?
The filling for these shrooms follow a typical stuffed mushroom recipe. Shallots, garlic, and spinach flavor the cashew cream that is dolloped into each mushroom divot. It all gets topped with breadcrumbs to get that crispy fried tase but from the healthier comforts of your oven.
So if you are a mushroom lover or hater this recipe is worth a shot. Because really, if you cover anything with a garlicky cheese-like topping and fry them in the oven then you’ll have something great on your hands. On an appetizer board or your dinner table, these vegan mushrooms will definitely not disappoint.
- 20 baby Bella mushrooms*
- 2 t olive oil
- 1 shallot, finely diced
- 28 g baby spinach
- pinch of Nutmeg
- Salt and pepper
- Splash of red wine (optional)
- ½ lemon juiced
- ¾ c raw cashews
- 2 T nooch
- 2 cloves minced garlic
- 1 t hot sauce
- 1 T coconut oil
- ¼ c warm water
- ¾ c Italian Bread crumbs
- chopped fresh parsley
- Start by soaking your cashews in hot water for about twenty minutes.
- De stem your mushrooms. Using a teaspoon, scoop out a perfect little divit within each mushroom. Brush both sides with olive oil and place onto a parchment lined baking sheet
- Warm the olive oil over medium heat and start frying your shallots. Sauté until translucent about 2 minutes. Add the mushroom stems chopped to the pan and sauté 5 minutes more.
- Lower the heat and add the spinach. Allow to wilt until its a fraction of the size. Season with salt, pepper, and nutmeg. Then deglaze the pan with red wine or the other half of the lemon juiced.
- Once the cashews have soaked, drain and rinse them. Pour into a food processor and add nutritional yeast, minced garlic, parsley, hot sauce, coconut oil, and water. Pulse until smooth and no nut chunks remain.
- Transfer to a bowl and fold in the spinach mixture. Spoon the filling until each mushroom is filled to the top.
- Dip the mushrooms into the seasoned breadcrumbs and place on a prepared baking sheet.
- Bake in a 400 F oven for about 15 minutes or until you see the filling is sizzling. Garnish with fresh, chopped parsley.
- Serve warm and try not to eat all of them before guests arrive.