There’s a well-known aphorism that states; “Life is too short to stuff mushrooms.” One can make that argument, but honestly, stuffing a couple dozen mushrooms is not really a lot of work and it produces a perennially pleasing appetizer. This makes two dozen mushrooms; 3 or so make a nice appetizer serving, especially if serving with other appetizers.
- 24 large white mushrooms
- 1 tablespoon vegan buttery spread (such as Earth Balance)
- ½ cup finely ground hazelnuts or walnuts
- 2 tablespoons wheat germ or hemp seeds
- 1 tablespoon finely minced chives or scallion
- 1 tablespoon finely minced fresh parsley
- 1 teaspoon reduced-sodium tamari or soy sauce, or to taste
- 1 teaspoon salt-free all-purpose seasoning (such as Frontier or Mrs. Dash
- Freshly ground pepper to taste
- Fresh thyme for garnish
- Preheat the oven to 350 degrees F.
- Wipe the mushrooms clean and carefully remove the stems; discard the stems or save for another use. Arrange the caps, cut side up, on a parchment-lined baking sheet.
- Melt the Earth Balance in a small skillet. Add the remaining ingredients and stir until blended together. Remove from the heat.
- Stuff the mushroom caps with the mixture from the skillet, distributing evenly. Cover the baking sheet loosely with foil. Bake, covered, for 10 minutes, then uncover and bake for 10 minutes longer, or until the mushrooms and filling are beginning to brown.
- Transfer to a platter and garnish with thyme. Serve warm.
Here are more tasty vegan appetizers.