The Best (Vegan) Stuffed Mushrooms Ever!

I don’t know about you, but when I hear “stuffed mushrooms,” I think buttery breadcrumbs and copious amounts of cheese.

Not that there’s anything wrong with that.

Unless you’re vegan.

As with most “veganized” versions of traditional foods, it is a challenge to create a great-tasting dish without using those reliable flavor boosters (butter, cheese, cream, eggs) that are now off-limits.

But I knew just where to turn – Veganomicon.

vegan panko stuffed mushroom

This book made it into my recent “culinary dozen” favorite cookbooks, and this recipe is a perfect example of why. These classic stuffed mushrooms are full of crunch and great flavor. And, unlike their traditional counterparts, you can eat your fill of these, guilt-free.

vegan panko stuffed mushrooms

Not bad, right?

Panko Stuffed Mushrooms
gently adapted from Veganomicon

20 large mushrooms, washed and patted dry
1 T. olive oil
3 cloves garlic, minced
1 c. diced celery
3 T. mirin
salt and pepper
1 1/2 c. panko
1 T. sesame oil
4 T. water
1/2 c. finely chopped scallions, plus extra for garnish
3 T. toasted sesame seeds

Gently twist the stems off the mushrooms – finely chop. Use a small spoon to remove any bits of stem that remain in the cap and add to the chopped mushrooms.

Heat a large heavy skillet over medium heat. Add the olive oil and heat till hot but not smoking. Add the chopped mushrooms and saute for 3 minutes. Add the celery and cook, stirring often, for 5 more minutes. Add the garlic and cook for a minute longer.

Add the mirin and salt and pepper to taste and cook for 2 minutes.

Remove pan from heat and stir in the panko in 3 additions, alternating with the sesame oil and water. The breadcrumbs should be moist and the mixture should look crumbly but hold together when squeezed between your fingers. Mix in the 1/2 c. scallions and adjust seasonings if needed.

Preheat oven to 350 – line a baking sheet with parchment paper. Fill each mushroom cap with some of the stuffing, adding another tablespoon on top, pressing firmly to form a mound. Place on your prepared baking sheet.

Bake for 20 minutes. Remove from oven and sprinkle each mushroom with a little chopped scallion and sesame seeds. Serve immediately.

Read more from Sheri on Donuts, Dresses and Dirt
Follow Donuts, Dresses and Dirt on Facebook and Twitter for updates


Article Posted 2 years Ago
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
what do you think?
close comments

Related Videos