Vegan Stuffed Mushrooms

Vegan stuffed mushrooms are easy to make and packed with fresh herb-y, garlicky, citrus-y deliciousness. These little guys are great served as party finger food, a starter or a light main dish when paired with a fresh salad and crusty bread. What makes this vegan stuffed mushroom recipe stand out from others is the addition of parsley-lemon dressing to brighten and pull together all the flavours.

I love them in and on everything from hummus pizza to green curry to crepes. I don’t know what was wrong with me back then but mushrooms are my go-to for when I need some vegan meatiness in a recipe.

Great for grilling and stuffing! They’re small enough to be served alone as an appetizer but large enough to hold their own as a main dish when served with a salad, soup and bread.

How to make vegan stuffed mushrooms :

Ingredìents

For the vegan stuffed mushrooms

14 medium to large white mushrooms (mine measured 5 – 6 cm / 2 – 2.5 inches)
1 tablespoon olive oil plus more for brushing the mushrooms
3 shallots, finely diced
5 – 6 cloves of garlic, thinly sliced
3 tablespoons chopped walnuts
3 tablespoons chopped sun-dried tomatoes
3 tablespoons chopped parsley
1/2 teaspoon salt plus more for sprinkling the mushroom caps
Pepper, to taste

For the parsley-lemon dressing

1/4 cup finely chopped parsley
1 clove of garlic, diced
The zest of half a lemon
1/2 tablespoon red or white wine vinegar
1/4 cup olive oil
Pinch of salt and pepper, to taste

Instructìons

Start with the dressing to give the flavours time to develop. Combine all ingredients in a small bowl and taste. Adjust the level of acidity, saltiness and lemon to your liking. Set aside.
Preheat the oven to 175°C (350°F).
Remove the stems from the mushrooms and dice them finely.
Vìsìt vegan stuffed mushrooms @ cilantroandcitronella.com for full ìnstructìons and recìpe notes.