Description
This easy vegan stuffed mushrooms recipe features fresh mushrooms filled with a savory mixture of panko breadcrumbs, soymilk, lemon juice, and herbs, baked to perfection and broiled for a golden finish. A simple, flavorful appetizer or side dish perfect for any occasion.
Ingredients
Scale
Mushroom Filling
- 4 tablespoons extra-virgin olive oil, divided
- ½ cup panko bread crumbs
- 3 ½ tablespoons soymilk or water
- 16 medium fresh mushrooms (white button or cremini)
- 1 ½ tablespoons lemon juice
- ⅓ cup Italian parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). Lightly oil a small baking sheet or baking dish using vegetable oil or cooking spray.
- Prepare Panko Mixture: In a medium bowl, combine the panko bread crumbs with the soymilk (or water) and stir well. Set this mixture aside.
- Prepare Mushrooms: Wash mushrooms using a lightly damp paper towel to avoid sogginess. Pop the stems out of the caps and place the caps, gill side up, on the prepared baking sheet. Finely chop the mushroom stems.
- Cook Mushroom Stems: In a small pan, add the chopped mushroom stems, lemon juice, and 2 tablespoons of olive oil. Pour the remaining 2 tablespoons of olive oil evenly over the mushroom caps on the baking sheet.
- Cook Mushrooms: Place the pan with the mushroom stems on the stove over medium-low heat. At the same time, put the baking sheet with mushroom caps into the oven. Let both cook for 10 minutes.
- Mix Filling: Remove the mushroom caps from the oven and set aside (keep the oven on). Add the cooked mushroom stems and chopped parsley to the panko mixture. Stir thoroughly and season with salt and pepper to taste.
- Stuff Mushrooms: Divide the breadcrumb filling evenly among the mushroom caps. Return the stuffed mushrooms to the oven and bake for 20 minutes.
- Broil for Finish: Remove mushrooms from the oven, turn on the broiler, and broil the stuffed mushrooms for 1 to 2 minutes until the tops are nicely browned.
- Serve: Transfer the mushrooms to a serving plate and enjoy warm as an appetizer or side dish.
Notes
- Clean mushrooms with a lightly damp paper towel instead of washing to prevent sogginess.
- Use a preheated pan for the mushroom stems to get a nice sear and avoid mushiness.
- Do not overcrowd mushrooms on the baking sheet; spacing helps them bake evenly and reduces sogginess.
- Customize the filling by adding other herbs or vegan cheese to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
