Awesome Vegan Stuffed Mushrooms

 

 

 

 

 

Awesome Vegan Stuffed Mushrooms

 

Looking for a healthy appetizer with a WOW factor this holiday season? A friend brought these Awesome Vegan Stuffed Mushrooms to a neighborhood gathering recently and I knew I was going to make them soon. And I did – I made them for our Thanksgiving gathering and they were very popular.

I will make them again for upcoming holiday gatherings.

You HAVE to try these!

She found the recipe on brandnewvegan.com. 

I followed the recipe from the site (below) and made a few changes, as noted, in light purple. As the recipe author mentioned, the rice stuffing alone is delicious! It would make a great side dish by itself! I doubled the recipe and had lots of stuffing left over, which was great!

The recipe is vegan, plant-based,  gluten-free and oil-free.

 

For other healthy and quick recipes, check out my healthy cookbooks using Trader Joe’s healthy shortcut products.

Quick and Healthy Meals from Trader Joe’s

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and Livin’ Lean with Trader Joe’s. coverll40

 

Weight Watcher Points are available on my Jamie Davidson Cooks! Web site.

Recipes for Gluten-free, dairy-free, vegan and vegetarian recipes are included in both cookbooks.

Find more recipes and ideas on my Facebook page: Trader Joe’s Recipes

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Vegan Stuffed Mushrooms

Surely a new holiday favorite, Vegan Stuffed Mushrooms. The stuffing could be a dish all by itself, but becomes magical, stuffed inside Baby Bella Mushrooms.

Servings: 12 Mushrooms
Author: Chuck Underwood
Ingredients
  • 12 med Baby Bell Mushrooms (stems removed) – aka Crimini mushrooms
Dressing
  • 1 cup Vegetable Broth (low sodium)
  • 1/2 cup Rice (I used a variety) – I used brown rice; white rice will cook much faster, so if you are using it, cook for only 15 minutes, not 30-45 mintues.
  • 1/4 cup Vegan Parmesan (see recipe below) – I left this off and topped mine with chopped roasted pecans
  • 1/4 cup Dried Cranberries (chopped)
  • 1/2 cup White Onions (finely diced)
  • 1 rib Celery (finely diced)
  • 2 cloves Garlic (minced)
  • 2 tsp Balsamic Vinegar
  • 1 tsp Rosemary (dried) – I used 2 teaspoons of fresh chopped rosemary
  • 1 tsp Rubbed Sage (dried)
  • 1/4 tsp Thyme (dried)
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
Instructions
  1. Clean mushrooms and remove stems.  Use a small spoon to make an opening large enough for stuffing. (I found that when I removed the stems, it left a cavity so I did not made an additional opening.) Save stems for later use.

  2. Bake mushroom caps in 350 degree oven for 10 minutes.  Then set aside. (Drain mushrooms if you find that there is liquid inside after cooking and cooling.)

  3. Bring Veg Broth to a boil and then turn off heat.  Add thoroughly rinsed rice and cover with lid.  Allow rice to steep for 30-45 minutes, then fluff with fork.

  4. Prepare parmesan topping using this VEGAN PARMESAN RECIPE.

  5. In a large skillet, saute onion and celery in 1-2 Tbs of Veg Broth or Water until softened, then stir in garlic.

  6. Add chopped mushroom stems to onion mixture and simmer until softened, then stir in Rosemary, Sage, Thyme, Salt, and Pepper.

  7. Stir in cooked rice and remove from heat.

  8. Stir in chopped Cranberries and Vinegar, than stuff each mushroom with the mixture.  Top with Vegan Parmesan.- I topped with chopped roasted pecans.

  9. Bake stuffed mushrooms for an additional 20 minutes and serve.

    All of the ingredients are available at Trader Joe’s.

     

    Note: The stuffing takes a little time to put together. Because I teach busy people how to eat well conveniently, I am thinking that to save time, you could use Seeds of Change Quinoa & Brown Rice with Garlic (already prepared and available at Costco) or precooked side dishes from Trader Joe’s and add the cranberries, rosemary, sage and thyme, before stuffing the mushrooms.

     

     

    I hope that you try these- you won’t be disappointed!

     

    Do you have healthy appetizer recipes that you would like to share? Please do!

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