I’ve been on a mushroom kick lately for some reason. They’re just so dang good. There aren’t a lot of mushroom variety choices at my supermarket though - if I don’t want button, it’s pretty much shiitake (if they’re in stock).
But hey, who’s complaining? Mushrooms are good tons of ways, and stuffed is of course one of the classics. I haven’t had these in ages, so it’s time to create a recipe for vegan stuffed mushrooms!
These mushrooms are stuffed with bread crumbs. They’re garlicky and herby, with lots of lovely umami from the mushrooms and soy sauce. On a side note, you can’t go wrong with a mushroom soy sauce garlic combination - it’s a classic flavor combo that’s SO. DANG. GOOD.
Adding beans to the filling binds everything together just like an egg would, and adds a nice boost of low-fat protein.
This is a super easy appetizer for a party or just yourself. Or throw these in the oven while you’re cooking a nice soup. I’m picturing these served with a tomato soup for dinner - amazing. They’re super with Miso soup too (yup, that was my lunch for leftover day)!
How do YOU feel about mushrooms? Love ‘em? Hate ‘em? What’s your favorite way to eat them? Please share in the comments, I’d love to talk shrooms!
Servings: 4
Time: 1 hour
These are a great appetizer. Serve them before pasta, or alongside soup for a lovely light dinner (try tomato, or miso).
These will keep up to three days in the fridge - I wouldn’t freeze them.