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–+ servings
Vegan Italian stuffed mushrooms

Vegan Italian Stuffed Mushrooms

You won't miss the meat in these delicious Vegan Italian Stuffed Mushrooms perfect for holiday get-togethers!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 10 servings

Equipment

  • Mixing bowls
  • Skillet
  • Baking Sheet

Ingredients
  

  • 16 oz baby bella mushrooms
  • 4 tablespoon 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 teaspoon 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 tablespoon vegan butter Can substitute regular butter for vegetarian
  • fresh basil, julienned

Instructions
 

  • 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 tablespoon 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 tablespoon 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 teaspoon 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 tablespoon 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
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