Appetizer,  Main Dishes

Stuffed Mushrooms

Hey everyone! As promised, here is the continuation of our stuffed vegetables, this time featuring mushrooms! This recipe is incredibly easy, quick to cook, and super delicious.
Our only note on this one is that while stock or water will work fine, we highly recommend using tamari or gluten-free soy sauce for the liquid component of this dish, as it adds the most amount of flavor. 


Stuffed Mushrooms



-1 Pack white or baby bella mushrooms

-½ Onion

-2 Tbsp fresh or dried chopped parsley 

-1-2 Tbsp vegan stock/bouillon, tamari, or water

-¼ Cup breadcrumbs

-Salt and pepper to taste

-Vegan cheese (optional)



Start off by thoroughly cleaning your mushrooms and removing the stems. 

Separately, finely dice or pulse in a food processor your onions, garlic, and parsley (if using).

In a heated pan, add some oil and your onions with a pinch of salt, and cook on med-low until the onions become soft and translucent. Then toss in your garlic and herbs and stir till fragrant (under a minute). 

Add in a splash of your stock or tamari, scraping off all the flavorful brown bits at the bottom and sides of the pan. Then add in your breadcrumbs and mix together.  

Pre-heat your oven to 400 degrees fahrenheit. 

Gently oil your mushroom caps, then stuff with your breadcrumb mix. Place on a lined sheet, top with cheese if you like, then bake for about 20 minutes or so, until the mushrooms are cooked through, and the breadcrumbs on top are crunchy and golden. 

Feel free to top with more fresh herbs, and a dash of pepper before serving. Enjoy! 

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