Decadent Stuffed Mushrooms (plant-based, gluten-free)
When I was a kid, I used to help my mom make stuffed mushrooms. When they're freshly baked, the soft juicy mushroom blends with the crunchy cheezy topping to make a party in your mouth. Here's a vegan, gluten-free version we made recently. There were no leftovers on this one!For today's inspiration, here is an insight from watching the Dalai Lama Summit: when you're having a hard time with someone, you can generate compassion for them by remembering that:– they were once a little child– they grew up with conditioning that may be causing them to act harmfully– they are a living being trying to be happy and not suffer, just like youYou can still protect yourself of course, but you don't have to feel so angry or resentful towards them if you have understanding and compassion for their suffering.May you find more peace and ease in your most challenging relationships today.
- 1 pound button mushrooms, with stems
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp oregano or Italian parsley
- 1 cup gluten-free breadcrumbs (I grind up leftover bread in the blender)
- ½ cup vegan mozzarella (store-bought or make your own – https://maitricooks.com/2021/12/04/french-onion-soup-with-cashew-cheese-recipe-268/)
- Salt and pepper to taste
- Wash the mushrooms and place them on a parchment-lined baking sheet. Gently pop out the stems to leave a nice little bowl in the middle of the mushroom cap for the stuffing to fit. Then chop up the stems into little pieces.
- In a large pan, heat the olive oil over medium-high heat. Saute the garlic and oregano for about 2 minutes until the garlic starts to turn brown. Add in the chopped mushroom stems, salt and pepper to taste, and stir to combine. Cook the mushroom stems with garlic, stirring occasionally, until all the water has come out of the mushroom stems and the mixture is fairly dry. This could take 5-10 minutes.
- In a medium bowl, mix the breadcrumbs and vegan mozzarella together. Add in the mushroom stem mixture while it’s still hot so that the “cheeze” can start to melt. Stir the mushroom stems thoroughly into the breadcrumb mixture.
- Using a small spoon, scoop up some stuffing mixture and press it into each mushroom cap. Stuff as much as you can into each one without breaking the mushroom.
- Bake all the mushrooms at 375F for 20 minutes. They should come out lovely and crispy on top with a soft, cooked mushroom base. Enjoy your stuffed mushrooms hot from the oven! ❤️🤗
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love!
4 thoughts on “Decadent Stuffed Mushrooms (plant-based, gluten-free)”
Facebook comment from Tessa-Marie: Looks delicious!!!
Facebook comment from Evan: Sooo good!
Facebook comment from Annamarie: Looks scrumptious!!!
These flavor-popping bites make you want to keep eating more! 🙂