These vegan stuffed Italian mushrooms are party-ready.
I recently had the opportunity to try a few vegan products made by Big Mountain Foods, including their Cauli Crumble Veggie Grounds, Big Brat Veggie Links, SuperFood Brekkie Links, Lion's Mane Mushroom Crumble, and Mmm Mighty Mushroom Bites.
I also took part in their Blogger Recipe Challenge, which included three categories: Holiday Entertaining, Holiday Entree, and Holiday Breakfast/Brunch. I opted to make a recipe in the Entertaining category, and knew right away that the Cauli Crumble Veggie Grounds would be perfect for a stuffed mushroom recipe.
The Cauli Crumble Veggie Grounds are a protein-packed combination of split yellow peas, cauliflower, red pepper, sunflower seeds, and include seasonings such as garlic, black pepper, and smoked paprika. These crumbles would also be a great addition to pasta, soup, and salad recipes.
For more information on Big Mountain Foods, check out their website, or follow them on Instagram, Facebook, or Twitter.
These stuffed Italian mushrooms are a breeze to make and are packed full of flavor. If you aren't vegan, just replace the vegan butter and parmesan with their non-vegan counterparts.
Vegan Stuffed Italian Mushrooms
makes 6 servings
makes 6 servings
8 ounces (12) medium cremini mushrooms
1/2 cup Italian seasoned breadcrumbs
2 garlic cloves, minced
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 tablespoon vegan parmesan
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon non-dairy butter
1 1/2 tablespoons olive oil, divided
1/2 cup Big Mountain Foods Cauli Crumble Veggie Grounds
olive oil, for drizzling
1 tablespoon chopped fresh parsley, for garnish
1/2 cup Italian seasoned breadcrumbs
2 garlic cloves, minced
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 tablespoon vegan parmesan
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon non-dairy butter
1 1/2 tablespoons olive oil, divided
1/2 cup Big Mountain Foods Cauli Crumble Veggie Grounds
olive oil, for drizzling
1 tablespoon chopped fresh parsley, for garnish
1. Preheat the oven to 350 degrees. Lightly coat an 8x8 baking dish with cooking spray and set aside.
2. Gently brush any dirt off the mushrooms and remove the stems. Finely dice the stems and set aside.
3. In a medium bowl, stir together the breadcrumbs, minced garlic, dried parsley, dried basil, dried oregano, dried thyme, garlic powder, onion powder, and vegan parmesan. Season to taste with salt and pepper.
4. In a medium skillet, add 1 tablespoon olive oil and 1 tablespoon butter and melt the butter over medium-high heat. Add the breadcrumb mixture to the skillet and cook until golden brown, stirring frequently. Remove the breadcrumbs from the pan and set aside in a small dish.
5. Add the remaining 1/2 tablespoon olive oil to the skillet and stir in the diced mushroom stems. Sauté until browned, then remove from the heat. Mix in the Big Mountain Foods Cauli Crumble Veggie Grounds and the breadcrumb mixture. Stir to thoroughly combine.
6. Place the mushrooms in the prepared baking dish. Stuff the mushroom caps with the breadcrumb mixture, using a spoon to tamp down the stuffing, then top with a rounded spoonful of the mixture. (I used a tiny scoop for this part.) Drizzle each stuffed mushroom with olive oil, then sprinkle with a little extra vegan parmesan.
7. Bake in the oven for 20 minutes. Once cooked, garnish with fresh chopped parsley and serve immediately.
2. Gently brush any dirt off the mushrooms and remove the stems. Finely dice the stems and set aside.
3. In a medium bowl, stir together the breadcrumbs, minced garlic, dried parsley, dried basil, dried oregano, dried thyme, garlic powder, onion powder, and vegan parmesan. Season to taste with salt and pepper.
4. In a medium skillet, add 1 tablespoon olive oil and 1 tablespoon butter and melt the butter over medium-high heat. Add the breadcrumb mixture to the skillet and cook until golden brown, stirring frequently. Remove the breadcrumbs from the pan and set aside in a small dish.
5. Add the remaining 1/2 tablespoon olive oil to the skillet and stir in the diced mushroom stems. Sauté until browned, then remove from the heat. Mix in the Big Mountain Foods Cauli Crumble Veggie Grounds and the breadcrumb mixture. Stir to thoroughly combine.
6. Place the mushrooms in the prepared baking dish. Stuff the mushroom caps with the breadcrumb mixture, using a spoon to tamp down the stuffing, then top with a rounded spoonful of the mixture. (I used a tiny scoop for this part.) Drizzle each stuffed mushroom with olive oil, then sprinkle with a little extra vegan parmesan.
7. Bake in the oven for 20 minutes. Once cooked, garnish with fresh chopped parsley and serve immediately.
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