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Easy Stuffed Mushrooms (Vegan/Vegetarian). Brush both sides of each mushroom cap with Italian dressing. Arrange mushrooms on a baking sheet, gill-sides up. Fresh portobello mushrooms are stuffed with roasted red peppers, spinach, breadcrumbs, and tangy vegan feta cheese.

In a food processor, add in the mushroom centre and gills, garlic parsley sauce ingredients, and cashews and pulse until you get a nice crumb. In a small skillet on medium-high heat, add the processed ingredients and saute for a few minutes. These vegan stuffed mushrooms are loaded with Greek flavors. You can have Easy Stuffed Mushrooms (Vegan/Vegetarian) using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Easy Stuffed Mushrooms (Vegan/Vegetarian)

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

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. Chop the mushrooms, shallot and garlic in a processor, or by hand. In a small skillet over medium heat, heat the oil and add the chopped mushroom and shallot mixture.

Easy Stuffed Mushrooms (Vegan/Vegetarian) instructions

  1. Preheat Oven to 180 degrees Celsius (or 350 degrees Fahrenheit).
  2. Remove the Stalks from the Mushrooms and place in food processor.
  3. Drizzle most of the olive oil over the Mushrooms and leave a little to the side (Approx 1tsp).
  4. 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..
  5. 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..
  6. 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..

Add the spinach and stir until spinach wilts. In a small saucepan over medium heat, heat the olive oil. Then, they're topped with an extra sprinkle of Parmesan cheese and baked until tender for a great appetizer or side dish for any occasion! nnnnnnnnbThese vegan mushroom recipes deserve a place in your personal cookbook. If you are ever in a rut or just crave something bursting with flavors, you know where to look. Healthy and easy to make soup, risotto, stuffed, gravy, pasta, portobello, shiitake and more plant-based dinner ideas.

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