This is the forth recipe I made for my Rouxbe canapé project a few weeks ago. I usually make stuffed mushrooms for special occasions (once I didn’t make them for Thanksgiving and people freaked out), and this is my standard recipe kind of pimped out. I topped these with ‘shrooms with some of the spinach pesto that was leftover from my Tomato Tartlets and a few slices of grape tomatoes to make them look extra fancy.
I was first introduced to stuffed mushrooms many years ago during a Thanksgiving dinner at my then boyfriend’s house, when I was vegetarian. His grandmother had made them, and I was a little reluctant to eat them because they were new and weird to me. (Hey, I grew up with slimy canned mushrooms, which are pretty gross) I gave one a try, though, because she was proud of the fact that she had made something vegetarian for me. One bite and I was hooked! I would have happily settled for a giant plate of stuffed mushrooms for dinner that day. She revealed her recipe to me, which was simply garlic, the mushroom stems, and bread crumbs. I’ve been making them for Thanksgiving dinner ever since.
Slicing grape tomatoes may sound daunting (or time consuming), but if your tomato is firm, it only takes a minute or two to cut thin slices. They give the mushrooms a pop of color (because, let’s face it, brown food isn’t always that appealing) and they’ll make your guests think they’re at an extra posh party. You may want to make a double batch of these vegan stuffed mushrooms, because they’ll disappear quickly!
Vegan Stuffed Mushrooms
- 12 to 16 large cremini or button mushrooms
- 1 tablespoon olive oil
- ¼ cup onion minced
- 2 garlic cloves minced
- ¼ cup dried breadcrumbs
- ½ cup fresh parsley chopped
- Pinch red pepper flakes
- Salt and black pepper
- ¼ cup water or vegetable stock if needed.
- Spinach pesto for serving
- 3-4 grape tomatoes sliced, for serving
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper or lightly oil a baking dish.
- Carefully remove the stems from the mushrooms. They’re the bases of the stuffing so don’t throw them away! Trim around the mushroom opening if needed.
- Mince the mushroom stems. Go as small as you can.
- Heat the oil in a skillet over medium-high heat. Add the minced onion and a pinch of salt and cook for about 5 minutes, until the onion is fragrant and slightly brown.
- Add the garlic, the mushrooms stems and a pinch of salt. Cook until the mushrooms are are very soft, about 10 more minutes. Mix in the red pepper flakes, and salt and pepper to taste.
- Remove from the heat and mix in the breadcrumbs. If the mixture is too dry add a little water or stock. Add a tablespoon at a time, so you don’t water the mixture down too much. Gently fold in the parsley.
- Stuff the mushroom caps with the stuffing and arrange on your baking sheet or pan. Bake until the mushrooms are tender and the stuffing is hot, about 20 minutes.
- Top each mushroom with a dollop of pesto and garnish with a few grape tomato slices.