Vegan Stuffed Mushrooms
I love this bite sized appetizer for entertaining or for a special occasion. These stuffed mushrooms are savory, earthy and the perfect finger food. The filling can be premade and frozen ahead of time for easy day-of assembly. Enjoy the lovely aroma of cooking with garlic, shallots, and fresh herbs!
Ingredients
2 8 oz containers portabella mushrooms and their stems (cremini or white button could work as well)
1 T vegan butter
1 medium shallot, minced
3-4 cloves garlic, minced
½ cup pecans, chopped finely
½ cup breadcrumbs
2 sprigs fresh rosemary, leaves chopped
2-3 sprigs fresh thyme, leaves chopped
¼ t sea salt
¼ t black pepper
Fresh parsley, for garnish
Directions
Preheat the oven to 375°F.
Destem mushrooms and save for later. Clean dirt off the mushroom caps with a damp towel. Place caps down on a lightly greased or lined baking sheet and bake for about 10 minutes. This helps to draw the moisture out.
While mushrooms prebake, melt butter in a pan over medium to high heat. Sauté shallot and garlic until translucent, about 2-3 minutes. Add minced mushroom stems, pecans, and herbs & spices. Cook for an additional 5-7 minutes, until mushroom stems are soft. Add breadcrumbs and toast for 2-3 minutes, until a bit browned. Take stuffing off heat.
Pat any excess liquid away from the mushroom caps and lightly brush with olive oil. Fill each cap with the stuffing mixture.
Bake for 10-15 minutes. Let cool for a few minutes before serving immediately. Garnish with fresh parsley, if desired.
