Vegan Stuffed Mushrooms Recipe
Ingredients:
20 large button mushrooms, stems removed and finely chopped
1 cup breadcrumbs (ensure they are vegan)
1/2 cup finely diced onion
1/2 cup finely diced red bell pepper
2 cloves garlic, minced
1/4 cup nutritional yeast
1/4 cup chopped fresh parsley
2 tablespoons olive oil
Salt and pepper to taste
Vegan cream cheese or vegan mozzarella for topping
Instructions:
Preheat the oven to 375°F (190°C).
Clean the mushrooms with a damp cloth. Remove the stems and finely chop them.
In a skillet, heat the olive oil over medium heat. Add the chopped mushroom stems, diced onion, and red bell pepper. Sauté until the vegetables are tender, and any liquid released by the mushrooms has evaporated.
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes.
In a large bowl, combine the sautéed vegetables with breadcrumbs, nutritional yeast, chopped parsley, salt, and pepper. Mix well until the mixture holds together.
Fill each mushroom cap with the stuffing mixture, pressing it down slightly.
Place the stuffed mushrooms on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender.
Optional: In the last 5 minutes of baking, add a small dollop of vegan cream cheese or a sprinkle of vegan mozzarella on top of each stuffed mushroom for a melty finish.
Remove from the oven and let them cool slightly before serving.
Non-Vegan Alternative:
If you prefer a non-vegan version, you can substitute the vegan cream cheese or mozzarella with regular cream cheese or shredded mozzarella.
