Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Yield: 20 pieces Diet: Vegan
- 18-20 medium bite sized mushrooms (about 1 ½”) (crimini or white button), stems removed and finely chopped or minced
- 2 small shallots, minced
- 2 cloves garlic, minced
- 2 tablespoons hulled hemp seeds / hearts(see note 3)
- 1 tablespoon fresh thyme (or 1 teaspoon dried) (see note 4)
- 1 teaspoon sea salt
- 1 tablespoon nutritional yeast
- 2-3 tablespoons vegan Parmesan cheese for topping, optional (see note 5)
- Prep oven: Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius) and line a baking tray with a silicone baking mat or parchment paper.
- Prep mushrooms: Clean your mushrooms and gently separate the stem from the cap. You should be able to just give it a little twist, but if yours are stubborn, using a paring knife.
- Chop veggies: Finely chop the mushroom stems till they almost look like they’ve been minced or finely grated. You’ll want to have finely chopped or minced your shallots and garlic as well.
- Cook shallots and mushroom stems: In a medium nonstick skillet (All Clad Nonstick is my personal favorite), saute the minced shallots and mushroom stems for 2-3 minutes over medium high heat. If you want to use a little oil to do this, use a neutral high heat oil like grapeseed, or you can just use a little water or vegetable broth. Stir frequently to keep anything from burning.
- Cook garlic, hemp seeds, and thyme: Next, add the garlic and saute for another minute, stirring frequently. Then add the hemp seeds and thyme and cook for another minute, stirring at the same rate.
- Add nutritional yeast: Now add the nutritional yeast and saute for another minute, continuing to stir frequently.
- Add salt: Finally, add the salt, stir well, and remove from heat.
- Fill mushrooms: Place your mushroom caps upside down on a lined baking tray. If you’d like, give them a spray or spritz of oil, this will soften and moisturize them, but it’s not necessary if you are oil-free. Gently fill each mushroom with a spoon, packing in the filling with the back of the spoon. If you have any leftover filling, you can top off the mushrooms and just press it down a little with your finger to help it stay. If desired, sprinkle each mushroom with the vegan parmesan cheese or whatever you prefer.
- Bake: Bake for 14-20 minutes, until the mushrooms have softened a little and the topping has started to lightly brown. You may see a little bit of brown liquid around the bottom of your mushroom–that’s a good thing and it probably means they’re ready (mushrooms release water when they cook).
- Serve: Serve hot and enjoy!
- Chill: Refrigerate leftover mushrooms for 1-2 days in an airtight container.
- Note 1: I like crimini / Baby bella for these the best, but white button mushrooms work just as well. You basically just need a bite sized mushroom cap that’s capable of holding around a teaspoon of filling, give or take. We’ll be chopping up the stems as part of the filling, so make sure your mushrooms have a bit of a stem. Pick mushrooms that are not slimy or don’t have any sunken brown spots for best results. Mushrooms don’t smell like flowers but if they smell really bad, maybe get some new mushrooms.
- Note 2: Regular onion is just fine for this, but shallot is so flavorful and pungent–I really highly recommend using them for this dish. I really only use shallots rarely, but they’re actually really worth it here.
- Note 3: So hemp seeds add a little texture and some good protein and omega-3 fatty acids to the dish, and they’re a good replacement for walnuts which are usually included in stuffed mushrooms. If you’d like to swap walnuts, pulse them in the food processor or chop finely with a knife.
- Note 4: I used fresh thyme here but you could use dried if you prefer, or another herb is fine too. Thyme goes so well with these flavors. Herbs de Provence would also work well here.
- Note 5: It’s an optional topping but I love a little vegan Parmesan on top. Use the powdered or finely shredded stuff from the store. If you can’t find that or don’t want to use it, you could also use my homemade vegan Parmesan topping on top instead. I tried the recipe both ways and it was great both times.
Serving Size 2 mushroomsServes 10
|Amount Per Serving|
|% Daily Value*|
|Total Fat 1.4g||2%|
|Total Carbohydrate 4.9g||2%|
|Vitamin A0%Vitamin C4%|