It’s a new year, and what better way to start the year than with some amazing Vegan Stuffed Mushrooms! These are an absolute favorite appetizer, side dish, or just a special treat in our house, but a perfect dish for mushroom lovers.
We happen to have one of those in our family. But come to think of it, these mushrooms are one of my favorite appetizers too, though I never considered myself a mushroom enthusiast.
Can you believe that we are already in 2020? As I look back on the past year, I can’t help but think it’s been a good year for cooking. Think about all the delicious recipes we have made — we featured some of my favorite recipes, created new recipes, and had a lot of fun in the process. So, I thought we should start 2020 with a BANG and make these wonderful vegan stuffed mushrooms.
As I already mentioned, my sister Kaija loves mushrooms. Anytime we go out to eat, Kaija will ask for “extra” mushrooms on her entree; the more, the better. So to say this recipe is a real winner in our family would be an understatement.
Mushrooms also make the perfect little containers to stuff with delicious, garlicky, crispy stuffing.
These vegan stuffed mushrooms are easy and quick to make.
They can be made ahead of time, refrigerated, and baked right before serving. They are sure to be a favorite.Print
Vegan Stuffed Mushrooms
- 1/2 cup panko bread crumbs
- 2 tablespoons vegan margarine or oil
- 3 large garlic cloves, minced
- 1 tablespoon chopped parsley
- 1/8 teaspoon crushed red pepper
- 4 mushrooms, chopped
- 12 small bite-size whole mushrooms
Preheat oven to 400F.
In a saucepan, melt the vegan margarine. Add the minced garlic, crushed red pepper, chopped mushrooms and sauté for a couple of minutes. Next, add the panko bread crumbs and chopped parsley. Stir to combine. Salt to taste and set aside.
Carefully wash the mushrooms and remove the stem. Place on a baking tray. Fill them with the bread crumb stuffing. Sprinkle with a pinch of salt — Bake at 400F for 20 minutes, or until topping is golden brown.