Vegan Italian Stuffed Mushrooms
You won't miss the meat in these delicious Vegan Italian Stuffed Mushrooms perfect for holiday get-togethers!
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine Italian
Mixing bowls
Skillet
Baking Sheet
- 16 oz baby bella mushrooms
- 4 tbsp Basil or Italian style dressing, divided I recommend Field & Farmer Sweet Basil Dressing
- Olive oil
- ½ medium onion, minced
- 2 cloves garlic, minced or crushed
- ½ tsp Italian seasoning
- pinch of red pepper flakes optional
- ⅓ cup finely chopped kale
- 1 cup panko breadcrumbs
- ⅓ cup roasted red pepper, minced
- ⅓ cup vegan parmesan, shredded or grated Can substitute regular parmesan for vegetarian
- salt & pepper
- 1 tbsp vegan butter Can substitute regular butter for vegetarian
- fresh basil, julienned
Preheat the oven to 400 degrees.
Carefully and gently clean the mushrooms and then separate the stems from the caps. Mince the mushroom stems and place in a bowl along with minced onion and garlic. Set aside. Place the caps in a mixing bowl and drizzle on 2 tbsp of basil or Italian style dressing. Gently mix to evenly coat and allow the mushrooms to marinate while you prepare the filling. In a mixing bowl combine panko, minced roasted red pepper, vegan parmesan, a pinch of salt and pepper and 2 tbsp of the basil or Italian style dressing. Mix until well combined. Set aside.
Drizzle a little olive oil into a skillet and heat over medium high until hot. Then add in the minced mushroom stems, onion and garlic along with ½ tsp of Italian seasoning, a pinch of red pepper flakes (if using) and a pinch of salt and pepper. Cook over medium high heat for about 3-4 minutes until softened. Toss in the finely chopped kale and turn the heat to low. Cook for a minute or so until the kale is softened. Pour the cooked mushroom mixture into the bowl with the breadcrumbs and mix until well combined. Then add in 1 tbsp of melted vegan butter and stir to combine. Taste and add any additional salt or pepper as desired.
Spray a baking sheet with a little olive oil. Stuff each mushroom cap with a the filling and then place on the baking sheet.
Bake the mushrooms at 400 degrees F for about 20-23 minutes until tender and golden brown.
Remove the mushrooms from the oven and topped with a little fresh basil. Serve immediately and enjoy!
Keyword Dairy Free, Vegan, Vegetarian