Vegan Stuffed Mushrooms Recipe
Prep Time:
10 minutes
Cook Time:
32 minutes
Servings:
16 mushrooms
Ingredients
  • 16 cremini mushrooms
  • 1 tablespoon olive oil
  • 1 medium shallot, diced
  • 3 garlic cloves, minced
  • ¼ cup dry white wine
  • ¼ cup walnuts, chopped
  • ⅓ cup vegan cream cheese
  • ¼ cup vegan Parmesan cheese
  • 1 teaspoon fresh rosemary, minced
  • 1 ½ teaspoons fresh thyme, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ⅓ cup panko bread crumbs
  • ½ teaspoon paprika
Directions
  1. Preheat the oven to 350 F and prepare a baking sheet with foil and cooking spray.
  2. Remove the stems from the mushrooms and place the caps upside down on a baking sheet.
  3. Mince the stems and set them aside.
  4. Heat the olive oil in a saucepan over medium-high heat.
  5. Add the shallot and cook until translucent, about 4 to 5 minutes.
  6. Add the garlic and cook for another minute, until fragrant.
  7. Add the mushroom stems and cook until they are browned and softened, another 5 to 8 minutes.
  8. Pour in the white wine and deglaze the pan, scraping up any brown bits from the bottom.
  9. Cook for 2 to 3 minutes until the wine has evaporated, then remove the pan from the heat and set it aside to cool.
  10. In a medium mixing bowl, combine the walnuts, vegan cream cheese and Parmesan, rosemary, thyme, salt, pepper, and the cooled mushroom stem mixture.
  11. Spoon the mixture into each of the mushroom caps and sprinkle with panko bread crumbs.
  12. Bake for 20 to 25 minutes or until the bread crumbs begin to brown.
  13. Remove from the oven and sprinkle with paprika.
  14. Serve immediately.