Ingredients for Stuffed Mushrooms Vegan Friendly
- Brown Button Mushrooms
- 2 tablespoons olive oil
- Onion
- 1/2 cup finely chopped celery
- Garlic Cloves
- 1/4 cup breadcrumbs
- 1/2 cup chopped walnuts
- Tempeh
- Vegetable Broth
- 1/4 cup nutritional yeast (or parmesan cheese)
- Salt and pepper to taste
- Lemon Pepper
- Dried Parsley Flakes
- Poultry Seasoning
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How to Make Stuffed Mushrooms Vegan Friendly
- Preheat oven to 350°F (175°C).
- Remove stems from about 1 pound of large mushroom caps (cremini or button work well) and finely chop.
- Finely chop 1/2 cup onion and 1/2 cup celery.
- Mince 2 cloves garlic.
- Sauté garlic, onion, and celery in 1 tablespoon olive oil until softened (about 5 minutes).
- Add the chopped mushroom stems to the pan and cook for another 5 minutes.
- Chop 1/2 cup walnuts.
- In a food processor, combine the sautéed vegetables, walnuts, 1/2 cup cooked quinoa or brown rice, 1/4 cup nutritional yeast (or parmesan cheese for vegetarian option), 1/4 cup breadcrumbs, 2 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon olive oil, salt and pepper to taste. Pulse until well combined but still slightly chunky. Add 1-2 tablespoons vegetable broth if needed to adjust consistency.
- Gently spoon the mixture into the mushroom caps.
- Place stuffed mushrooms on a greased baking sheet and sprinkle with additional salt and nutritional yeast (or parmesan).
- Bake uncovered for 30 minutes at 350°F (175°C) if at room temperature, or 40 minutes if chilled.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
5g
Carbs
2g
