Sunday, February 26, 2017

Vegan Parmesan Stuffed Mushrooms

This is a simple recipe and surprisingly delicious and addictive. It uses vegan Parmesan cheese which provides the almost real thing taste plus more. It is creamier when baked than the real cheese. With the additional flavor from the green onions, you do not need any other stuff to stuff your mushrooms. The drizzling with the coconut oil is optional but it gives that roasted taste. You do need to watch that you do not burn your mushrooms when you use it.

Vegan Parmesan Stuffed Mushroom

  • 8 mushrooms (I used cremini mushrooms)
  • 1 recipe vegan Parmesan (recipe below)
  • 4 stalks green onions, finely chopped
  • 2 tsp coconut oil, melted (optional)

Preheat the oven to 375 degrees Fahrenheit.

Clean the mushrooms with a damp cloth. Remove the stems. You can chop these stems and mix with the Parmesan and green onions if you wish.

Combine the Parmesan cheese with the green onions.

Using a small spoon, fill each mushroom cap.

You can drizzle the mushrooms with coconut oil if you wish.

Place them in an aluminum lined pan. Bake for 12 to 15 minutes.

Vegan Parmesan (make twice the recipe to be sure you have enough to use)

Adapted from The Chew

  • 1 cup walnuts (the original used cashew)
  • 1 tbsp nutritional yeast
  • 1 tsp salt
  • 1/4 tsp garlic powder
Place all the ingredients in a blender and pulse till the mixture turns to a coarse powder texture.

No comments:

Post a Comment