Stuffed Mushrooms - Vegan Friendly.. 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.

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. You can cook Stuffed Mushrooms - Vegan Friendly. using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Stuffed Mushrooms - Vegan Friendly.

You need 2 large of flat mushrooms..
You need 2 tbsp of Olive oil (plus a little extra).
Prepare 2 of Chopped spring onions..
It's 1/2 of Chopped red pepper..
You need 1 small of courgette - chopped..
You need 4 of Pitted and sliced olives..
It's 2 tbsp of Porridge oats..
It's 1 tbsp of Chopped fresh basil..
It's 1 tbsp of Soy sauce..
Prepare 1 tbsp of Fresh lime juice..

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! These vegan stuffed mushrooms are filled with potatoes and spinach and topped with crunchy, buttery breadcrumbs. The other day I was really in the mood for stuffed mushrooms. Darryl used to make the best stuffed mushrooms…they were loaded with lots of cheese and other unhealthy things.

Stuffed Mushrooms - Vegan Friendly. step by step

Preheat the oven to 180c/350f..
Wipe the mushrooms clean with a damp cloth and remove the stalks. Then chop up the stalks..
Fry the chopped stalks, spring onions, pepper, courgette, olives and oats until the oats turn gold..
Stir in the basil, soy sauce and lime juice..
Oil the mushroom caps (the non-stalk side) and place them onto a baking tray, stalk side up..
Fill them with the fried mixture and bake for 15-20mins..
Serve on a bed of mixed salad leaves..

These are delicious and no one was more surprised than I was, the confirmed carnivore—they satisfy that fifth 'umami' taste for savory, protein-rich foods. They are easy to make and, frankly, better than a lot of recipes I have that involve meat (!) This is an adaptation of a recipe I found online. It's vegan-friendly but also appeals to omnivores. These vegan mushroom recipes deserve a place in your personal cookbook. If you are ever in a rut or just crave something bursting with flavors, you know where to look.