Vegan Gluten-Free Stuffed Mushrooms
Ingredients
The mushrooms
-
24
pieces
crimini or white mushrooms
The filling
-
¼
cup
yellow or sweet onion, chopped
-
¼
teaspoon
sea salt
-
2
cloves
garlic, chopped
-
¼
cup
breadcrumbs, gluten-free if needed
-
¼
cup
crumbled veggie sausage, homemade or store bought
-
¼
cup
vegan Parmesan, plus more to top
-
2
tablespoons
fresh parsley, chopped (plus more for garnish)
-
Your favorite oil for sautéing veggies or veggie broth if not using oil
Instructions
- Preheat the oven to 400°F (205°C).
- Remove the stems from the mushrooms, chop them, and sauté with onions and salt in oil or broth until liquid evaporates, about 5-7 minutes.
- Add garlic and cook for an additional minute.
- Stir in breadcrumbs and sauté until toasted, about 2-3 minutes.
- Allow the mixture to cool, then combine with sausage, Parmesan, and parsley in a bowl.
- Fill each mushroom cap with 1-2 teaspoons of the mixture and sprinkle with more Parmesan if desired.
- Bake for 15-20 minutes until golden on top.
- Serve garnished with additional parsley and extra Parmesan if preferred.
Nutrition Facts (estimated)
Servings
6
Calories
77
Total fat
2g
Total carbohydrates
9g
Total protein
5g
Sodium
187mg
Cholesterol
1mg
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