These vegan stuffed mushrooms are all about big flavor and simple ingredients. Easy to make for your holiday party or anytime! Gluten free and low carb, too.
Juicy, savory portobello mushroom caps stuffed with a mix of pecans, celery, onion, garlic, bell pepper, a hint of ginger and a few other natural goodies…yum! Who can resist cute little stuffed veggie things like this??
As an enthusiastic eater who likes to cook, I spend a lot of time looking at recipes. Once in a while I stumble across a stuffed mushroom recipe, and they always get me pretty excited. To be fair to mushrooms, it’s hard to f- them up. Mushrooms are a slightly dark and musty symphony of awesome. They have the food version of a Midas’ touch: everything they touch turns to delicious. When they get a starring role like being stuffed, it’s pretty epic.
Here’s where I start to get bummed. I don’t remember seeing a stuffed mushroom recipe that didn’t have at least one kind of cheese, a pile of breadcrumbs and bacon or sausage involved. What’s up with masking one of the best flavors going? Because cheese and meat and yes, even Panko breadcrumbs are going to do just that. The proposed ode to mushrooms ends up being a sausage fest, or something like that.
So here’s a stuffed mushroom recipe that respects mushrooms. Crushes on them, even, And it’s vegan and gluten free and extra healthy!
I went with Portobello mushrooms for their rich, interestingly natural flavor that’s easy to compliment with other natural flavors. Also, they’re usually a little wider and flatter than buttons. It makes them easier to stuff. I chose crushed pecans as a sort of breadcrumb substitute, and combined them with lightly sauteed aromatics like celery, onion, ginger and garlic that show off Portobello’s flavor. The filing’s a tad looser than I think it is in other stuffed mushroom recipes, but as long as you’re not trying to jog somewhere with them they should be fine.
I appreciate how easy they are to make, and how pretty they look. I originally made them as a party appetizer, but since then I’ve had them as a main dish with a salad and side of brown rice, and that works too. It’s actually pretty hot!
Eat Healthy Eat Happy
Vegan stuffed mushrooms give big flavor with simple ingredients. Perfect for entertaining and holidays. Gluten free, low carb too.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 16 oz. small/medium portobello or "baby bella" mushrooms (20-25, depending on size)
- 1 small onion, chopped well
- 1 small red bell pepper, chopped well
- 1 small stalk celery (green part only), sliced in half and then chopped fine
- 2 cloves garlic, minced
- 1/2" slice fresh ginger, peeled and minced
- 1/2 c pecans, well crushed
- 1 Tbs olive oil
- 1 tsp soy sauce or tamari
- fresh ground black pepper to taste
- Heat the oven to 350. Line a baking sheet with parchment paper. Pop the stems out of the mushrooms and arrange the caps on the baking sheet.
- Chop the stems well and put them in a mixing bowl. Chop the rest of the veggies and add them to the bowl. Stir in the pecans.
- Heat a skillet on medium and add the oil. Add the contents of the bowl to the skillet and saute for about 4-5 minutes. Remove from heat and let cool slightly. Stir in the soy sauce and fresh black pepper to taste.
- Spoon filling into each mushroom cap. Bake for 15 minutes. If the mushrooms are sticking to the parchment, give them a gentle twist to loosen. Serve hot.
Pin these cuties!More healthy, vegan appetizer recipes to try!