How to Cook Yummy Easy Stuffed Mushrooms (Vegan/Vegetarian)

Easy Stuffed Mushrooms (Vegan/Vegetarian). Wow the party with these easy, delicious Stuffed Mushrooms. These vegan stuffed mushrooms are loaded with Greek flavors. Fresh portobello mushrooms are stuffed with roasted red peppers, spinach, breadcrumbs, and tangy vegan feta cheese.

Make it vegan: omit the parmesan cheese and add a little more salt, or use a vegan cheese. Parmesan cheese may not be suitable for strict vegetarian diets, since it traditionally uses animal rennet as an ingredient. Remove from oven, carefully use tongs or a spatula to transfer mushrooms to serving dish, and top with chopped bell pepper. You can have Easy Stuffed Mushrooms (Vegan/Vegetarian) using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Easy Stuffed Mushrooms (Vegan/Vegetarian)

1. It's 4 of Portobello Mushrooms.
2. It's 2 tbs of Olive Oil.
3. It's of Stuffing.
4. It's 100 gms of Baby Spinach.
5. You need 4 of Cherry Tomatoes or 1/2 Medium Tomato.
6. It's 1/4 of Onion.
7. Prepare 1 of Small Garlic Clove.
8. Prepare 1 tbs of Fresh Parsley.
9. It's 1 1/2 tsp of Dried Itialian Herb Mix.
10. Prepare 1 tsp of Sweet Paprika.
11. It's 1 tsp of Salt.
12. You need 1 tsp of Ground Black Pepper.
13. Prepare 1 tsp of Dried Chilli Flakes.
14. It's 75 gms of Canned Beans (I used four bean mix).
15. Prepare 2 tbs of Parmesan Cheese (Vegan or Real).
16. It's 40 gms of Feta Cheese (Vegan or Real).
17. Prepare of NB you can add pine nuts, mixed seeds (whatever you like).

I'm a huge fan of mushrooms and I especially love stuffing them. They're versatile, the perfect little appetizer or side dish and you can really stuff them with anything! Easy Vegetarian Stuffed Mushrooms are one of my favorite vegetarian recipes. There's never any leftovers when I put them out at Thanksgiving and Christmas meals.

Easy Stuffed Mushrooms (Vegan/Vegetarian) step by step

1. Preheat Oven to 180 degrees Celsius (or 350 degrees Fahrenheit).
2. Remove the Stalks from the Mushrooms and place in food processor.
3. Drizzle most of the olive oil over the Mushrooms and leave a little to the side (Approx 1tsp).
4. Add to the food processor with the mushroom stalks, the spinach, parsley, tomatoes, salt, pepper, chili, paprika, Italian herbs, remainder of olive oil and blitz. Empty out into a mixing bowl..
5. Add the cheese & beans - Because I made a Vegan Serve and a Vegetarian Serve, I split the mixture into 2 bowls for the separate cheese options (left is the Real cheese, right is the Vegan cheese). With a fork or potato masher, mix and mash the beans slightly..
6. Top the Mushrooms with the mixture and place in the oven for 25-30mins. Remove (you can crumble a small amount of feta on top) Then serve with vegetables or side salad..

This easy stuffed mushroom recipe is perfect for Thanksgiving and Christmas because the button mushrooms can be stuffed ahead of time, refrigerated, and then baked off right before. These vegan stuffed mushrooms are all about big flavor and simple ingredients. Easy to make for your holiday party or anytime! Gluten free and low carb, too. Juicy, savory portobello mushroom caps stuffed with a mix of pecans, celery, onion, garlic, bell pepper, a hint of ginger and a few other natural goodies…yum!

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