Ingredients
Scale
- 12 large crown mushrooms or Portobello caps
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup vegan breadcrumb mixture
- 2 tablespoons dairy-free vegan butter
- Juice of 1 lemon
- Salt and black pepper to taste
- Optional: chili flakes or paprika for garnish
Instructions
- Gently clean the mushrooms with a damp cloth and remove the stems, setting them aside for stuffing.
- Use a small spoon to hollow out the centers of the mushroom caps, creating space for the filling.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the minced garlic and shallot until fragrant and translucent, about 2-3 minutes.
- Transfer the garlic and shallot to a bowl. Mix in chopped mushroom stems, parsley, vegan breadcrumbs, vegan butter, lemon juice, salt, and pepper until well combined.
- Fill each mushroom cap with the stuffing, pressing lightly to secure.
- Preheat oven to 375°F (190°C). Arrange stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until tops are golden and mushrooms are tender. Garnish with chili flakes or paprika if desired.
Notes
- Ensure mushrooms are dry before stuffing to prevent sogginess.
- Use high-quality vegan breadcrumbs for best texture.
- For a more decadent flavor, add a splash of vegan white wine to the stuffing.
- Garnish with edible gold flakes for an ultra-glamorous presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-inspired vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mushroom
- Calories: 75 kcal Kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg