Description
These vegan walnut stuffed mushrooms are packed with savory herbs, crispy breadcrumbs, and rich umami flavor. Perfect for holiday gatherings or cozy dinners.
Ingredients
18 medium chestnut mushrooms
Olive oil
3 garlic cloves (2 minced, 1 whole)
Coarse sea salt
Pinch of dry rosemary
2 medium shallots, finely diced
5 fresh sage leaves, chopped
1 sprig rosemary, leaves chopped
Few thyme sprigs, leaves picked
1 tbsp nutritional yeast
¼ tsp black pepper
2 tsp white miso paste
Zest and juice of 1 lemon
¾ cup panko breadcrumbs (or GF)
2 tbsp chopped walnuts
Instructions
1. Preheat oven to 390°F (200°C) and clean mushrooms with a damp cloth.
2. Remove stems, save for filling. Roast caps gill-side down for 15 mins, flipping halfway.
3. Crush garlic with rosemary and salt into a paste. Add 2 tbsp olive oil to create garlic oil.
4. Sauté shallots in olive oil until soft. Add garlic, herbs, salt, pepper, and nutritional yeast.
5. Add chopped mushroom stems. Cook until soft.
6. Mix miso with mushroom baking juices. Stir into stuffing mixture.
7. Add lemon zest, lemon juice, breadcrumbs, walnuts. Drizzle in 1-2 tbsp olive oil.
8. Brush caps with garlic oil. Stuff with filling.
9. Bake stuffed mushrooms at 340°F (170°C) for 15-20 mins until golden.
Notes
To make ahead, prep and refrigerate up to 2 days before baking. For nut-free version, use seeds like sunflower or pumpkin. Freezer-friendly before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 29
- Sugar: 1g
- Sodium: 80mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg