Instruction Cook Simple Easy Stuffed Mushrooms (Vegan/Vegetarian)

Easy Stuffed Mushrooms (Vegan/Vegetarian). These vegan stuffed mushrooms are loaded with Greek flavors. Fresh portobello mushrooms are stuffed with roasted red peppers, spinach, breadcrumbs, and tangy vegan feta cheese. It's a healthy vegan recipe that's quick, easy, and hearty enough for dinner.

Parmesan cheese may not be suitable for strict vegetarian diets, since it traditionally uses animal rennet as an ingredient. These vegetarian Stuffed Mushrooms are loaded with marinated artichoke hearts, two cheeses, and scallions. Top them off with buttery breadcrumbs, then bake until golden brown and bubbly! You can cook Easy Stuffed Mushrooms (Vegan/Vegetarian) using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Easy Stuffed Mushrooms (Vegan/Vegetarian)

1. Prepare 4 of Portobello Mushrooms.
2. Prepare 2 tbs of Olive Oil.
3. It's of Stuffing.
4. It's 100 gms of Baby Spinach.
5. You need 4 of Cherry Tomatoes or 1/2 Medium Tomato.
6. It's 1/4 of Onion.
7. It's 1 of Small Garlic Clove.
8. Prepare 1 tbs of Fresh Parsley.
9. It's 1 1/2 tsp of Dried Itialian Herb Mix.
10. You need 1 tsp of Sweet Paprika.
11. It's 1 tsp of Salt.
12. You need 1 tsp of Ground Black Pepper.
13. Prepare 1 tsp of Dried Chilli Flakes.
14. Prepare 75 gms of Canned Beans (I used four bean mix).
15. It's 2 tbs of Parmesan Cheese (Vegan or Real).
16. It's 40 gms of Feta Cheese (Vegan or Real).
17. Prepare of NB you can add pine nuts, mixed seeds (whatever you like).

No one is on the fence about mushrooms: You either love 'em or you hate 'em. These vegan stuffed mushrooms are all about big flavor and simple ingredients. Easy to make for your holiday party or anytime! Gluten free and low carb, too.

Easy Stuffed Mushrooms (Vegan/Vegetarian) instructions

1. Preheat Oven to 180 degrees Celsius (or 350 degrees Fahrenheit).
2. Remove the Stalks from the Mushrooms and place in food processor.
3. Drizzle most of the olive oil over the Mushrooms and leave a little to the side (Approx 1tsp).
4. Add to the food processor with the mushroom stalks, the spinach, parsley, tomatoes, salt, pepper, chili, paprika, Italian herbs, remainder of olive oil and blitz. Empty out into a mixing bowl..
5. Add the cheese & beans - Because I made a Vegan Serve and a Vegetarian Serve, I split the mixture into 2 bowls for the separate cheese options (left is the Real cheese, right is the Vegan cheese). With a fork or potato masher, mix and mash the beans slightly..
6. Top the Mushrooms with the mixture and place in the oven for 25-30mins. Remove (you can crumble a small amount of feta on top) Then serve with vegetables or side salad..

Juicy, savory portobello mushroom caps stuffed with a mix of pecans, celery, onion, garlic, bell pepper, a hint of ginger and a few other natural goodies…yum! I'm a huge fan of mushrooms and I especially love stuffing them. They're versatile, the perfect little appetizer or side dish and you can really stuff them with anything! Stir together the sun-dried tomatoes, olives, egg, mozzarella, and seasoning in a mixing bowl. Artichoke Stuffed Mushrooms "I took these to a dinner party and they were a huge hit." - Cheesecakemama.