These vegan stuffed mushrooms are my go-to for delicious gatherings with family and friends. They are at once elegant and so easy to put together, and everyone, including slimy mushroom haters, will love them. The mushrooms cook up perfectly al dente and juicy without collapsing, the stuffing is cheesy, crispy and savory, and all of it makes up one nourishing and yummy package. If you love recipes like these vegan stuffed peppers, this easy vegan stuffed mushrooms recipe is for you!
Why you will love this vegan stuffed mushrooms recipe
Perfectly cooked mushroom caps with delicious filling. The mushroom caps cook up perfectly juicy and toothsome without collapsing or becoming soggy. The perfect carrier for that savory, cheesy filling made with walnuts, herbs and nutritional yeast. Healthy recipe. Everything in this vegan stuffed mushrooms recipe is great for you, and you will get a good dose of veggies and protein from this appetizer. Easy to make. This is a very simple recipe to make and the stuffing comes together in minutes with few ingredients. Soy-free, vegan recipe. This recipe is also low-carb friendly. See the tweaks for special diets section below for more information on gluten-free, oil-free and low-carb diets.
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The mushroom stems will express their juices when cooking the stuffing. Make sure all of that liquid is cooked out before you add the breadcrumbs and walnut mixture. Make sure all of the wine has evaporated as well. Resist the temptation to salt or season the mushroom caps before you stuff them, because that will cause the mushrooms to express their liquid. It can be tempting to add more veggies to the stuffing, but if you do, make sure you add veggies that have a low water content, like bell peppers and carrots. Chop the veggies really fine or grate them, and, again, make sure that any liquid in the wok or skillet has evaporated before you stuff the mushrooms.
