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    Home » Recipes » Vegan Appetizers

    Nut-Stuffed Mushrooms

    Published: Nov 25, 2015 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Nut-stuffed mushrooms

    Nut-Stuffed Mushrooms

    Stuffing a couple dozen mushrooms is not really a lot of work and it produces a perennially pleasing appetizer.
    3.50 from 2 votes
    Print Pin Rate Email
    Course: Appetizer
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Stuffed Mushrooms
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 8
    Calories: 78kcal
    Author: Veg Kitchen

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • 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.

    Nutrition

    Calories: 78kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 57mg | Potassium: 268mg | Fiber: 2g | Sugar: 2g | Vitamin A: 137IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    nut-stuffed mushrooms

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    Reader Interactions

    Comments

    1. Terry says

      December 27, 2016 at 1:15 pm

      2 stars
      Do you cook the filling first? It says remove from skillet, but there are no directions for the stuffing??

    2. Nava says

      December 27, 2016 at 6:59 pm

      Hi Terry — wow, a crucial instruction was missing! Thanks for the eagle eye. I updated the recipe, but it takes a few hours for it to show up, so here's the missing instruction: Melt the Earth Balance in a small skillet. Add the remaining ingredients and stir until blended together. Remove from the heat ... and then you go on to stuff the mushrooms with the skillet mixture.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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