Stuffed Mushrooms

Gluten Free | Soy Free

There are many different recipes for stuffed mushrooms on the internet. If you’re just transitioning to a vegan lifestyle, you’re probably thinking that there’s no way this recipe can be as good as traditional mushrooms stuffed with spinach and cheese (hold it right there and be enlightened!). This savory stuffed mushroom recipe is sure to wow your next shindig and light up everyone’s taste buds with its fresh ingredients that mix oh so well together. These are stuffed with spinach, wild rice, red peppers, walnuts, breadcrumbs, parsley, shallots, and garlic, then topped with homemade vegan parmesan cheese adding to its fancy flair and aids in keeping in the moisture while baking to golden brown perfection.

Recipe overview & features

• Easy to make
• Adaptable
• Serve as an appetizer or main dish
• Gluten Free & Soy Fee

What you need

• Stuffed mushrooms
• Mushrooms
• Coconut oil
• Garlic cloves
• Shallots
• Spinach
• Cooked wild rice
• Roasted red pepper
• Walnuts
• Breadcrumbs
• Parsley
• Balsamic vinegar
• Salt
• Pepper
• Basil

Vegan Parmesan

• See recipe.

Mushroom selection

If making as an appetizer to share, use your preferred mushrooms. I’ve used white mushroom and baby bella mushroom caps. White mushrooms have more nutritional value, and baby bella mushrooms have a bit more flavor. If making as a main dish, you can easily use portobello mushroom caps. This recipe would fill up to 6-9 portobello mushroom caps depending on the size of the caps.

How to make Savory Stuffed Mushrooms

If you are like me, I like to eliminate wait times and prepare ahead if possible. For this recipe, I suggested cooking wild rice in advance or buying the pre-cooked wild rice for this recipe. You can also purchase roasted red peppers or chop and roast your red pepper in advance. Start by washing the mushrooms and removing the stems. Place the mushrooms cap down onto a lined baking sheet and set aside. In a large sauté pan, heat, and melt coconut oil over medium heat. Add garlic and shallots and sauté until fragrant. This should take about 5 minutes. Add the spinach and stir until wilted. Remove from heat and pour into a large bowl. Mix in cooked wild rice, roasted red peppers, walnuts, breadcrumbs, parsley, vinegar, salt and pepper. Toss mixture together. Cool. Prepare the homemade vegan parmesan. See my homemade vegan parmesan recipe here. After the mixture has cooled, use a spoon or ice cream scoop to scoop the mixture into the cap of each mushroom. The amount scooped depends on the size of the mushroom cap. When the caps are all filled, sprinkle the homemade vegan parmesan over the top. Place the savory stuffed mushrooms in the oven to bake for 20-25 minutes until caps are tender and the parmesan is golden. Remove, serve, and enjoy!