Description
Juicy Vegan Stuffed Mushrooms stuffed with a flavorful mushroom-walnut meat stuffing. The perfect appetizer to serve for a party or get-together!
Ingredients
Scale
- 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
- 1/2 heaping cup walnuts
- 1 – 2 tsp hot peppers*
- 2 tbsp nutritional yeast
- Sea salt and pepper to taste.
Instructions
- 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!
Notes
1) Leave out grapeseed oil to keep this recipe oil free and use vegetable broth to saute the vegetables.
2) Adjust hot peppers based on how much of a kick you like!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer