Vegan Stuffed Mushrooms

I recently achieved two great personal culinary feats. First, I was asked to cater a bachlorette party which was hosted by a good friend from work, Anita. This lovely Latvian spitfire kindly requested some canapes and the like for her and her 10 lady-friends on a Saturday to celebrate. The meal was a success, though I was *exceptionally* neurotic before during and after the process.

anita

Then, just a week before 10 hungry Dutchies were due over for the Englishman’s 30th birthday and dinner party, our caterer canceled. My anxiety was through the roof, but after a bottle of wine, I mustered the courage to accept the challenge of a 10-person dinner party. Success again! Everyone was silent while eating (a cook’s biggest compliment!) and stuffed. I was so please with myself.

nathan

After hemming and hawing about what the hell to make that was party-friendly, portable, semi-healthy and would be liked by some seriously international palates, these stuffed mushrooms came through in a pinch. You can add all kinds of extra, like a sprinkle of parmesan in the last few minutes of baking, or a drizzle of balsamic once they’ve cooled. Tailor them to your crowd, Latvians, Dutchies or otherwise :)

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Audio Pairing: “Bedtime Stories” by Breakbot

Vegan Stuffed Mushrooms Recipe

By DellaCucinaPovera Published: July 16, 2013

  • Yield: 4-6 Servings

I recently achieved two great personal culinary feats. First, I was asked to cater a bachlorette party which was hosted by a good …

Ingredients

Instructions

  1. Heat oven to 375°. Line a baking tray with baking paper.
  2. After you've removed the stems from your mushrooms, place the tops aside.
  3. Finely chop your stems. In a large pan, add your stems, onions and garlic and sautee in your olive oil. add your parsley and breadcrumbs until its reduced to about half the size.
  4. Add your wine, then allow the mixture to fully absorb the wine. Stuff your mushroom caps with about 1 tsp of the mixture, and place on your baking tray.
  5. Bake for about 20 minutes, or until the top has become a bit crunchy. Best served warm!

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    Comments

    1. Trisha says

      These look pretty good. We have been making a sausage stuffed mushroom and I am looking for a meatless alternative for occasions. A suggestion: Our go to recipe marinates the mushrooms caps for 20 minutes in olive oil and Marsala, and it adds a level of moisture and sweetness to it. Seems like it would work with your recipe too :)

    2. says

      Delicious! Very nice these mushrooms. I remember doing mushrooms like these long time ago. I want to try doing them again, you have tempted me today. They look sooo good!
      I love the photos too XX

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