VEGAN STUFFED MUSHROOMS
A simple, flavorful vegan recipe featuring large mushrooms stuffed with a savory herb and garlic filling. Perfect as a light meal or appetizer, these baked mushrooms are best served warm with garlic sauce and toasted bread.
π Prep Time: 15 min
π³ Cook Time: 30 min
π° Yields: 4 servings
Ingredients
- 13 large mushrooms
- A few sprigs fresh parsley
- A few sprigs fresh dill
- 1 garlic clove, crushed
- ΒΌ tsp salt
- Β½ tsp smoked paprika
- Β½ tsp black pepper
- A drizzle of oil
Instructions
1. Prepare the Mushrooms
- Wash mushrooms and pat dry with paper towels.
- Remove and reserve stems.
2. Pre-bake the Mushroom Caps
- Place 10 mushroom caps upside down in a baking dish.
- Bake at 220Β°C (430Β°F) for 10 minutes.
- Drain the released juices from the dish.
- Turn mushrooms right side up.
Tip: This step prevents the mushrooms from becoming too watery. Alternatively, sprinkle some breadcrumbs to absorb excess juice.
3. Prepare the Filling
- Finely chop the reserved stems along with the remaining 3 mushrooms.
- Mix chopped mushrooms with finely chopped parsley, dill, crushed garlic, salt, paprika, and black pepper.
4. Stuff and Bake
- Fill each mushroom cap with the prepared mixture.
- Drizzle lightly with oil.
- Bake at 220Β°C (430Β°F) for 15β20 minutes until cooked through.
5. Serve
- Serve warm with garlic sauce (mujdei) and toasted bread.
π‘ Tips
- Pre-baking mushrooms helps reduce excess moisture for better texture.
- Adjust seasoning and herbs according to your preference.
- Serve as a starter or a light main course.
- Garlic sauce and toasted bread complement the flavors perfectly.
π Perfect For
- Vegan and vegetarian meals
- Healthy, light appetizers
- Cozy dinners with a flavorful touch
π Final Thoughts
These vegan stuffed mushrooms are an easy and delicious way to enjoy a healthy, herbaceous dish full of flavor and texture. Their versatility makes them a great addition to any meal or party platter.