Vegan Stuffed Mushrooms
This appetizer classic is turned vegan with a creamy cashew cheese filling, earthy minced mushroom, sweet sautéed onion, and herbaceous parsley. Topped with breadcrumbs for crunch and a drizzle of balsamic reduction: you'll bring these to every party you attend!
This is the perfect recipe for any occasion! I can bring these Vegan Stuffed Mushrooms to a potluck, serve as an appetizer, or make into a full meal.
Before this recipe I have personally never made stuffed mushrooms, and never thought it could be so easy and leave me feeling full.
Certain foods can be so time consuming to make, but then doesn't feel worth it when I am hungry again after five minutes. However, these stuffed mushrooms are so easy to make and so satisfying!
This is my new favorite recipe to make for parties! It is unique enough that you won't have to worry about five other guests bringing the same thing and so yummy that everyone will rave about them! However, if you are looking to create a full meal, then I find using a simple salad or soup on the side will make these Vegan Stuffed Mushrooms a delicious and nourishing dinner to have any day of the week!
If you're looking for other delicious, savoury recipes to share with friends, check these ones out!
Vegan Stuffed Mushrooms
Yield: 12 stuffed mushrooms
Prep time: 20 minutes
Bake time: 35-45 minutes
Author: Kitchen Potatoes
· 12 stuffer mushrooms (large white or cremini mushrooms)
· 2 tbsp vegan butter, divided
· ½ onion, chopped
· 2 garlic cloves, minced
· 1¼ tsp salt, divided (or more to taste)
· ½ tsp black pepper
· ½ cup fresh parsley, chopped
· ½ cup raw, unsalted cashews
· ¾ cup vegetable broth
· 2 tsp dijon mustard
· 2 tsp apple cider vinegar
· 2 tbsp nutritional yeast
· 3 tbsp tapioca starch
· ¼ cup panko breadcrumbs
· Balsamic reduction (optional)
Preheat oven to 400°F.
Pull out the mushroom stems from the mushroom caps, setting the mushroom caps in a large glass or ceramic dish. Sprinkle ¼ teaspoon of salt over the mushroom caps and set aside. Mince mushroom stems.
In a small frying pan, melt 1 tablespoon of vegan butter over medium-high heat. Add chopped onion and the minced mushroom stems, then sauté, stirring occasionally.
While the mushroom stems and onions cook, bring a small pot of water to a boil. Add cashews and allow to boil for 8 minutes.
Using either a high speed blender or a food processor, add your boiled cashews, vegetable broth, dijon mustard, apple cider vinegar, nutritional yeast, tapioca starch, pepper, and 1 teaspoon of salt and pulse until the mixture is smooth.
Add garlic to the onion and mushroom mixture and reduce the heat to low. Sauté for 2-3 minutes, then add the blended cashew mixture and the fresh parsley. Stir to combine and remove from heat.
Spoon the mixture into the prepared mushroom caps, filling generously.
In a small bowl, melt 1 tablespoon of vegan butter. Add panko breadcrumbs and stir to combine. Sprinkle breadcrumbs over the stuffed mushrooms and place stuffed mushrooms on a lower rack in the oven to bake for approximately 35-45 minutes or until the breadcrumbs have browned and the mushrooms have softened.
Top with some fresh parsley and a drizzle of balsamic reduction. Enjoy!