Everyone loves cozy foods during the cold winter days and that's why these Stuffed Mushrooms are the best appetizer or side dish both vegans and non-vegans will love. The mushrooms are stuffed with a super tasty garlicky filling, topped with grated vegan cheese, then baked until the vegan cheese is all nice and melted. They are really easy to make, using a few simple, pantry staple ingredients. A quick tip before you start making this recipe: mushrooms have a high water content so I recommend cleaning your mushrooms with a damp kitchen towel instead of washing them, this will prevent them from getting soggy once baked.
Ingredients:
8 white cremini mushrooms
1 yellow onion, diced
3 cloves of garlic, minced
1 tbsp soy sauce
1/4 cup grated vegan cheese
1 tbsp each: thyme, smoked paprika, chili powder
salt and pepper to taste
2 tbsp tomato paste
2 tbsp fresh lemon juice
Instructions:
Remove the stems from the mushrooms, but don't throw them away we are going to use them! Finely chop the stems, either with a knife on a cutting board or in a food processor.
Saute the chopped mushroom stems in a pan along with the diced onion and minced garlic. I recommend adding a pinch of salt at this stage to help the mushroom stems release some water.
After about 5 minutes add the seasonings, soy sauce and tomato paste and cook for an additional 2-3 minutes.
Place the mushroom caps on a lined baking tray and evenly distribute the filling in each one. Then sprinkle some vegan cheese on each one.
Bake for 20-25 minutes.
Serve warm and enjoy.
Notes: If you don't like spice then feel free to use less of the chili powder or omit it.
You can keep the leftovers in the fridge for up to 3 days.
Did you make this recipe? Don't forget to tag me on Instagram!
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