Description
This easy vegan stuffed mushrooms recipe features fresh mushrooms filled with a savory mixture of panko bread crumbs, soymilk, lemon juice, and parsley, then baked to golden perfection and finished under the broiler for a deliciously browned topping. A perfect appetizer or side dish that’s simple, flavorful, and completely plant-based.
Ingredients
Scale
For the Mushrooms
- 16 medium fresh mushrooms (white button or cremini)
- 4 tablespoons extra-virgin olive oil, divided
- 1 ½ tablespoons lemon juice
- Salt and pepper to taste
For the Filling
- ½ cup panko bread crumbs
- 3 ½ tablespoons soymilk or water
- ⅓ cup Italian parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (176 degrees Celsius). Lightly oil a small baking sheet or dish with vegetable oil or cooking spray to prevent sticking.
- Prepare Panko Mixture: In a medium bowl, combine the panko bread crumbs with the soymilk or water. Stir well and set aside to allow the crumbs to soak slightly.
- Prepare Mushrooms: Wash mushrooms gently with a damp cloth and dry thoroughly. Remove the stems from the caps and place the caps gill side up on the prepared baking sheet. Finely chop the mushroom stems.
- Cook Mushroom Stems: In a small pan over medium-low heat, combine the chopped mushroom stems with lemon juice and 2 tablespoons of the olive oil. Cook gently while the baking sheet with mushroom caps goes into the oven.
- Oil Mushroom Caps: Drizzle the remaining 2 tablespoons of olive oil evenly over the mushroom caps on the baking sheet.
- Bake Mushrooms and Cook Stems: Bake the mushroom caps in the oven for 10 minutes. Simultaneously, cook mushroom stems on the stovetop pan as above.
- Combine Filling: Remove mushroom caps from oven and set aside. Add the cooked mushroom stems and chopped parsley to the panko mixture. Season with salt and pepper to taste, stirring well to combine.
- Stuff Mushrooms: Spoon the filling mixture evenly into each mushroom cap.
- Bake Stuffed Mushrooms: Return the stuffed mushroom caps to the oven and bake for an additional 20 minutes, allowing the filling to firm and flavors to meld.
- Broil for Browning: Remove mushrooms from the oven, set the oven broiler to high, and place the mushrooms under the broiler for 1 to 2 minutes until the tops are nicely browned and crisp.
- Serve: Transfer the stuffed mushrooms to a plate and serve warm, either as an appetizer or side dish.
Notes
- Do not wash mushrooms under running water to prevent sogginess; use a lightly damp paper towel to clean them.
- Preheat the pan when cooking mushroom stems to achieve better flavor and texture.
- Avoid overcrowding the baking sheet to allow mushrooms to bake evenly and prevent steam buildup.
- Feel free to customize the filling by adding herbs, garlic, or vegan cheese substitutes for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
