One of the best things about this recipe is its versatility. You can easily customize the filling to suit your taste preferences. Plus, mushrooms are packed with nutrients like vitamins B and D, making them a healthy choice for snacking.
I love making these stuffed mushroom caps for parties and family gatherings. They’re always a hit with guests, and I love how easy they are to prepare. Plus, they can be made ahead of time and baked when you’re ready to serve. They’re perfect for entertaining, but they’re also great for a quick and easy weeknight dinner.
Number of Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Cuisine: Vegan
Ingredients:
- 12 large mushroom caps
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 block extra-firm tofu, crumbled
- 1 cup fresh spinach, chopped
- 1/4 cup nutritional yeast
- 1/4 cup breadcrumbs
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish
Equipment/Utensils Required:
- Baking sheet
- Skillet
- Mixing spoon
Preparation Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean the mushroom caps and remove the stems. Place them on the prepared baking sheet.
- Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
- Add the crumbled tofu to the skillet and cook for 3-4 minutes, until lightly browned.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- Stir in the nutritional yeast, breadcrumbs, soy sauce or tamari, dried thyme, salt, and pepper. Cook for an additional 2 minutes, then remove from heat.
- Spoon the tofu mixture into the mushroom caps, filling each one generously.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Garnish with fresh parsley before serving.
Nutritional Information (per serving):
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 9g
Vitamins and Minerals (per serving):
- Vitamin A: 50%
- Vitamin C: 15%
- Calcium: 8%
- Iron: 10%
- Folate: 20%
Vegan Stuffed Mushroom Caps
I love making these stuffed mushroom caps for parties and family gatherings. They're always a hit with guests, and I love how easy they are to prepare. Plus, they can be made ahead of time and baked when you're ready to serve. They're perfect for entertaining, but they're also great for a quick and easy weeknight dinner.
Ingredients
- 12 large mushroom caps
- 1 tablespoon olive oil
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 1/2 block extra-firm tofu crumbled
- 1 cup fresh spinach chopped
- 1/4 cup nutritional yeast
- 1/4 cup breadcrumbs
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean the mushroom caps and remove the stems. Place them on the prepared baking sheet.
- Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
- Add the crumbled tofu to the skillet and cook for 3-4 minutes, until lightly browned.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- Stir in the nutritional yeast, breadcrumbs, soy sauce or tamari, dried thyme, salt, and pepper. Cook for an additional 2 minutes, then remove from heat.
- Spoon the tofu mixture into the mushroom caps, filling each one generously.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Garnish with fresh parsley before serving.
Notes
Nutritional Information (per serving):
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 9g
- Vitamin A: 50%
- Vitamin C: 15%
- Calcium: 8%
- Iron: 10%
- Folate: 20%
