Recipe: Tasty Easy Stuffed Mushrooms (Vegan/Vegetarian)

Easy Stuffed Mushrooms (Vegan/Vegetarian). These vegan stuffed mushrooms are loaded with Greek flavors. Fresh portobello mushrooms are stuffed with roasted red peppers, spinach, breadcrumbs, and tangy vegan feta cheese. It's a healthy vegan recipe that's quick, easy, and hearty enough for dinner.

Vegan stuffed mushrooms are easy to make and packed with fresh herb-y, garlicky, citrus-y deliciousness. These little guys are great served as These vegan stuffed mushrooms are filled with creamy mashed potatoes, spinach and breadcrumbs! Tasty and healthy for an appetizer or snack. You can have Easy Stuffed Mushrooms (Vegan/Vegetarian) using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Easy Stuffed Mushrooms (Vegan/Vegetarian)

Prepare 4 of Portobello Mushrooms.
You need 2 tbs of Olive Oil.
You need of Stuffing.
It's 100 gms of Baby Spinach.
You need 4 of Cherry Tomatoes or 1/2 Medium Tomato.
You need 1/4 of Onion.
It's 1 of Small Garlic Clove.
Prepare 1 tbs of Fresh Parsley.
You need 1 1/2 tsp of Dried Itialian Herb Mix.
Prepare 1 tsp of Sweet Paprika.
It's 1 tsp of Salt.
You need 1 tsp of Ground Black Pepper.
It's 1 tsp of Dried Chilli Flakes.
Prepare 75 gms of Canned Beans (I used four bean mix).
It's 2 tbs of Parmesan Cheese (Vegan or Real).
Prepare 40 gms of Feta Cheese (Vegan or Real).
It's of NB you can add pine nuts, mixed seeds (whatever you like).

These vegetarian stuffed mushrooms are such a great holiday appetizer and they are so easy to make! I love serving them on a platter for a finger food To make these vegan, you can substitute the parmesan for a plant based option or omit it completely. Vegetarian stuffed mushrooms made healthy by just stuffing them with onions, mushroom stems, roasted peppers and a bit of freshly grated Parmesan They're versatile, the perfect little appetizer or side dish and you can really stuff them with anything! This is an extremely easy and elegant.

Easy Stuffed Mushrooms (Vegan/Vegetarian) step by step

Preheat Oven to 180 degrees Celsius (or 350 degrees Fahrenheit).
Remove the Stalks from the Mushrooms and place in food processor.
Drizzle most of the olive oil over the Mushrooms and leave a little to the side (Approx 1tsp).
Add to the food processor with the mushroom stalks, the spinach, parsley, tomatoes, salt, pepper, chili, paprika, Italian herbs, remainder of olive oil and blitz. Empty out into a mixing bowl..
Add the cheese & beans - Because I made a Vegan Serve and a Vegetarian Serve, I split the mixture into 2 bowls for the separate cheese options (left is the Real cheese, right is the Vegan cheese). With a fork or potato masher, mix and mash the beans slightly..
Top the Mushrooms with the mixture and place in the oven for 25-30mins. Remove (you can crumble a small amount of feta on top) Then serve with vegetables or side salad..

Black rice creates a hearty, nutritious topping to baked mushrooms. Vegan parmesan sends these over the top. It all starts with black rice, the nutritional superstar that boasts more anthocyanin. How to Make Vegan Stuffed Mushrooms. You can make the cream cheese yourself by following my recipe, or use store bought.