Vegan Stuffed Mushrooms Recipe
Vegan Stuffed Mushrooms feature mushroom caps stuffed with spinach, sun-dried tomatoes, and garlic, then topped with crispy panko breadcrumbs!
Yield: 4
Calories: 182kcal
Materials
- 12 ounces white button or cremini mushrooms about 16 total
- 2 tablespoons olive oil divided
- 5 ounces frozen spinach thawed
- 3 ounces sun-dried tomatoes drained and patted dry
- 1 garlic clove
- ⅓ cup panko breadcrumbs
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit/200 degrees Celsius.
- Pop stems out of mushrooms and wipe mushroom caps clean with a damp paper towel.
- Put mushrooms in a bowl and toss gently with 1 tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon paper.
- Then space out on a parchment paper or foil-lined sheet pan.
- Squeeze all liquid out of thawed spinach and chop.
- Finely chop sun-dried tomatoes, and finely mince garlic clove.
- Mix spinach, tomatoes, and garlic in a small bowl.
- Combine panko breadcrumbs, ½ teaspoon salt, and ¼ teaspoon pepper in another small bowl.
- Divide spinach mixture evenly between the mushroom caps, then top with panko mixture.
- Bake for 20-25 minutes, until mushrooms are tender and topping is crispy and golden brown.
Notes
For best results, choose mushrooms that are around the same size. That way they will all cook in the same amount of time. For this reason, you may want to buy them loose, where you can hand-pick your mushrooms, rather than buying prepackaged.
Make-Ahead Instructions: To prep this dish in advance, follow the steps of the recipe through filling your mushroom caps with the spinach mixture, then put the mushrooms in the refrigerator. Prepare the panko breadcrumb mixture as well, but wait to top the mushrooms until just before baking. For best results, bake them the same day you assemble them. If you do want to make them 1-2 days in advance, I would recommend prepping the spinach mixture and panko mixture in advance, but waiting to clean and stuff the mushrooms until the day you want to bake.
Vegetarian and Gluten-Free Options: You can easily adapt this recipe for vegetarian or gluten-free eaters. For a vegetarian version, stir softened cream cheese into the spinach-tomato mixture, or stir grated parmesan cheese into the panko breadcrumb topping. For a gluten-free version, just leave off the breadcrumb topping. If your gluten-free eaters can eat dairy, I’d recommend stirring in that cream cheese to the filling. Or, try topping the stuffed mushrooms with crumbled feta cheese before baking.
Nutrition
Calories: 182kcal | Carbohydrates: 24g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 418mg | Fiber: 5g | Sugar: 10g
