Phenomenal! That was the word every single one of our tasters said when they tried these mushrooms. Yes, they are that good. Stuffed mushroom recipes usually produce mushrooms that are soggy and bland. This recipe is an absolute opposite of that. They are flavorful, firm-yet-tender, with fresh crumb topping, which adds a crunchy contrast to a smooth vegan cheese filling. They are also gluten-free, grain-free, low carb, full of healthy fats and protein, and absolutely delicious! Need I say more?
Get the recipe here.
The secret to the successful stuffed mushroom recipe is getting rid of the extra water contained in the mushrooms. For that reason I chose cremini or baby Bella mushrooms, which have less water than the usual white button mushrooms. We roast them in the oven at high temperature to get rid of the extra moisture and still keep the mushrooms firm and tender. It took me a few tries to get the perfect timing, so following the time guidelines is very important here. Keeping the mushrooms in the oven for too long makes them too dry and shriveled, and if they there not long enough, they will be soggy.
For the filling I did not want to use any grains or carbs, so I opted for Vegan Parmesan, which is made primarily from walnuts. Combining it with some onion, garlic, mushroom stems and coconut cream produced a perfectly smooth cheese-like filling, and finishing the mushrooms with crumb topping rounded it all up, making it a very satisfying dish.
Even though it is an appetizer, you may not want to eat your entree after having a couple of these mushrooms. They are very filling due to the high content of walnuts, which are rich in proteins and healthy fats. But don't worry, the dish is not heavy and is easy to digest, because it is perfectly pared, since there are no carbs or grains combined with the nuts. It will also work great for somebody on a low carb or Keto diet for that same reason.
These mushrooms will work perfectly for any occasion, be it a casual dinner or a holiday celebration. This recipe can be prepared in advance and stored in the refrigerator for up to three days. To reheat, just add crumb topping and bake for 10 minutes, then wow all your guests with the amazing taste!
So, give it a try and let me know what you think.
Get the recipe here.
This recipe is
Vegan
Gluten Free
Refined Sugar Free
Grain Free
Soy Free
Carb Free
Keto Friendly
Happy cooking!
Julia
What other kinds of recipes would you like to see? Let me know!
I am hooked! Julia's recipes are so flavorful and satisfying. I have so much more energy since I have been incorporating the clean vegan food into my diet.
I am a kidney transplant patient and have my bloodwork taken on a quarterly basis. I was on the border of diabetes and had high cholesterol for the past few years. Within months of eating Julia's clean vegan food, my levels are in the normal healthy range. I can not say enough good things about my experience. I am so grateful to Julia for sharing her amazing food and recipes with me.