Veggie Stuffed Mushroom Caps


08 Dec Veggie Stuffed Mushroom Caps

(This recipe was adapted from TheGlutenFreeVegan website.)

  • 24 medium whole mushrooms
  • 1/3 cup vegan butter (We use Earth Balance, soy-free spread or their baking sticks)
  • 1 medium onion
  • 2 carrots, peeled
  • 2 ribs of celery
  • 2 cloves of garlic
  • 1/4 tsp seasoning salt


  1. Gently twist stems out of the mushrooms and save them for filling. (I use a small melonballer
    tool to get all of the stem out.)
  2. Place mushroom stems, vegetables, & garlic in the bowl of the food processor. Pulse a few
    times to finely chop all the ingredients evenly.
  3. In a skillet, heat vegan butter over medium heat. Sauté the finely chopped veggies with
    seasoning salt. (I like to thoroughly cook the veggies until they are a nice golden brown.)
  4. Fill the mushroom caps with the cooked veggie mixture.
  5. Place on a parchment-lined baking sheet & place under the oven broiler until they are
    bubbly. Watch them carefully for about 10 minutes.

***To make these more appealing to kids, we top the mushroom filling with shredded
vegan cheese (Daiya mozzarella) before baking.

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