vegan-stuffed-mushrooms

Appetizers Collection

Vegan Stuffed Mushrooms

These vegan stuffed mushrooms are flavor-packed. Vegan cream cheese holds together the filling, which features hints of tomato and fresh sage. Walnuts add texture and a light, nutty flavor.

Ingredients

  • 16 large fresh button mushrooms or cremini mushrooms (about 16 ounces)
  • 2 tablespoons extra-virgin olive oil, divided
  • ¼ cup chopped drained oil-packed sun-dried tomatoes
  • 1 medium shallot, finely chopped
  • 2 large cloves garlic, finely chopped
  • 3 sage leaves, finely chopped
  • ¼ teaspoon salt
  • 4 ounces vegan cream cheese
  • ¼ cup chopped walnuts
  • ¼ cup chopped fresh parsley
  • ¼ cup nutritional yeast
  • 3 tablespoons whole-wheat panko breadcrumbs

Directions

  1. Preheat oven to 350°F. Clean mushrooms with a clean kitchen towel. Remove stems and roughly chop; transfer to a medium bowl. Add 1 tablespoon oil: toss to combine. Set aside. Using a spoon, scrape and discard gills from the mushroom caps. Arrange the caps, stem-side up, in a 9-by-13-inch baking dish.

  2. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chopped mushroom stems; cook, stirring occasionally, until tender, about 2 minutes. Add sun-dried tomatoes, shallot, garlic, sage and salt; cook, stirring, until fragrant, about 1 minute. Remove from heat; stir in cream cheese, walnuts, parsley, yeast and panko, stirring until well incorporated.

  3. Stuff each mushroom cap with about 1 heaping tablespoon of cream cheese mixture, mounding slightly (you should use all the filling); bake until the tops are browned and the mushrooms are tender, about 25 minutes.