Vegan Stuffed Mushrooms Recipe
by The Sweetest Vegan
Adapted from the
HippyGourmet — Hippy Gourmet makes Vegan Stuffed Mushrooms! http://www.youtube.com/watch?v=u5o-CK4bJ60
PrincessDiana161 — Holiday Stuffed Mushrooms
LauraVitalesKitchen — Ricotta Stuffed Mushrooms — Recipes
ThePioneerWoman — Stuffed Mushrooms
24 oz Baby Portabellas Mushrooms
2 tablespoon Vegan Butter
1 medium size Onion
1 teaspoon Garlic Powder
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon dried Oregano
1/3 cup Vegetable stock
8 oz Vegan Cream Cheese
¾ cup Nutritional Yeast
½ cup Panko Breading
Preheat oven to 425 degrees F.
Clean mushrooms with a damp cloth and take the stems out. Place mushroom caps, open side up, on a greased cookie sheet.
Prepare vegetables to sautee. Chop onion, mince garlic, and chop mushroom stems.
Heat vegan butter in a skillet over high heat until melted. Add in the onion and mushrooms, and when almost soft, add in the minced garlic. Season vegetables with salt, pepper, and oregano.
Once onions are translucent, slowly stir in vegetable stock to de glaze the pan. Continue to cook until liquid is reduced to about half of the original amount.
Remove the vegetables from heat and stir in vegan cream cheese until fully incorporated. Next stir in ½ cup nutritional yeast and ¼ cup Panko Breading.
s with the vegan cream cheese. Use the remaining nutritional yeast and panko breading to top the mushrooms.
Bake for 15 to 20 minutes, until golden brown.
Enjoy your vegan stuffed mushrooms.