Okay, another mushroom recipe?! Seriously guys, I can’t help it. I’m mushroom o-b-s-e-s-s-e-d! I made these Vegan Stuffed Mushrooms last week for a fun family appy and we ate these tender and juicy mushrooms up in seconds!
These Vegan Stuffed Mushrooms are pretty simple to whip up, use the entire mushroom (no wasting the stems here!) and are filled with a super meaty, tomato-mushroom-walnut stuffing made with hot peppers for a REAL kick!
It’s been exactly a month now since J and I moved across the ocean to Toronto (my hometown!) and I started a new job as junior writer in the city. It’s been a crazy, busy month guys and we are settling right in. We’ve caught up with friends and family and have been exploring the city on the weekends. It’s been fun re-exploring the city with J after living abroad and in other cities in Canada for the past several years. Are you from Toronto? What are your favorite spots in the city? 🙂
It just started to cool down here and I am loving the crisp, refreshing Autumn air. Fall means comfort food, pumpkin, Halloween, boots and Thanksgiving, of course. 😉 We are celebrating Thanksgiving this weekend and we are already planning out the appies, main course and dessert. This Thanksgiving is extra special because it will be J’s first Thanksgiving in Canada!
These Vegan Stuffed Mushrooms are going to be one of the appetizers we serve for the holidays. They are SO incredibly flavorful and are the perfect food to serve for a party or family get-together.
The stuffing is made from sauteed garlic, onion, hot peppers, tomato, mushroom stems, crushed walnuts and herbs. I almost skipped on stuffing the mushrooms altogether and ate the stuffing right then and there!
The mushrooms are then stuffed with the spicy mushroom-walnut meat…
and roasted until perfectly crispy on the outside and soft, juicy and tender on the inside, yum!
If you guys end up trying these Vegan Stuffed Mushrooms, I love reading your feeback! Share your feedback with me by writing your thoughts in the comments below, tagging me (#cearaskitchen) in your beautiful shots on Instagram or sharing your photo on my Ceara’s Kitchen Facebook page. #EatHappyLiveHappy
- 18 cremini mushrooms
- 1-2 tbsp grapeseed oil*
- 1 small white onion or 2-3 shallots, finely chopped
- 2 cloves garlic, diced
- 1 sprig thyme, hard stem removed
- 1 tsp herbes de provence
- 1 large tomato, chopped
- ½ heaping cup walnuts
- 1 - 2 tsp hot peppers*
- 2 tbsp nutritional yeast
- Sea salt and pepper to taste.
- Pre-heat oven to 375F/190C. Remove mushroom stems from mushrooms (do not discard the mushroom stems - you will be using them for the walnut-mushroom meat stuffing). Brush the mushroom caps with grapeseed oil (if using). Place the mushroom caps round side down on a lined or lightly oil baking sheet.
- Prepare crushed walnuts by crushing them in a mortar and pestle (see photo) or processing in the food processor for a couple spins until course crumbs form. Do not over process or else the nuts will get too oily!
- Roughly chop the mushroom stems.
- In a large pan, over high heat, saute onion, garlic, thyme and herbes de provence with a couple splashes of oil (or splashes of vegetable broth to keep this recipe oil free) until the onions and garlic have softened.
- Add tomato and mushroom stems to the hot pan. Saute for a couple of minutes until soft. Add crushed walnuts, nutritional yeast and hot peppers to the pan and saute for another couple of minutes. Season with sea salt and black pepper to taste. Stir in nutritional yeast.
- Stuff the mushroom caps with the mushroom-walnut stuffing (see photo). Bake in the oven for 16 - 20 minutes until the mushrooms are slightly crispy on the outside and tender on the inside.
- Serve warm as an appetizer!
2) Adjust hot peppers based on how much of a kick you like!