VEGAN STUFFED MUSHROOMS
Be careful! These vegan stuffed mushrooms are incredibly addicting, thanks to a filling of dreamy cashew cream cheese, smoked tempeh bacon and chives. Great for snacking, but you can absolutely make it a meal too!
INGREDIENTS
- olive oil
- 2 medium shallots, finely diced
- a pinch of dry rosemary (optional)
- 18 medium chestnut mushrooms
- ¼ teaspoon of black pepper
- 1 sprig of rosemary, finely chopped leaves
- 1 tablespoon of nutritional yeast
- 2 teaspoons white / shiro miso
- 5 fresh sage leaves, finely chopped
- 3 garlic cloves, 2 finely diced + 1 whole
- coarse sea salt
- zest of 1 lemon + 1 tablespoon lemon juice
- a few sprigs of thyme, leaves picked
- 35 g / ¾ cup panko breadcrumbs (GF breadcrumbs for GF version)
- 2 tablespoons pine nuts or chopped walnuts
METHOD
First, preheat the oven to 200 ° C / 390 ° F.
Then, clean the mushrooms with a brush or damp cloth (do not wash them), cut off all the stems and save them for the stuffing.
Coat the caps in 2 tablespoons of olive oil (you can sauté the oil if you wish but the mushrooms will be a little drier) and place them on a baking sheet, gill side down, and bake for about 15 minutes, turning them the other side halfway.
Crush the whole garlic clove with a pinch of coarse salt and dry rosemary in a pestle and mortar. You can also thinly slice the garlic first and mash it on a breadboard with the side of a knife. Crush the garlic into a smooth paste, then add about 2 tablespoons of olive oil to it to create a garlic oil.
Meanwhile, cut the mushroom stems very finely.
Heat 15 ml / 1 tsp. In a medium skillet, add the diced shallots and sauté gently until almost translucent, stirring often.
Then add the diced garlic, chopped fresh herbs, nutritional yeast, black pepper and ¼ teaspoon of salt. Continue to fry until the shallots are translucent and the garlic is fragrant.
Then add the diced mushroom stems. Fry until the stems are cooked.
When the mushroom caps are finished cooking, lower the oven temperature to 170 ° C / 340 ° F.
Mix the cooking juices with the miso paste. Mix the diluted miso paste in the stuffing mixture before adding the lemon zest and juice.
Stir in breadcrumbs and pine nuts, making sure they are evenly distributed.
Finally, incorporate 15-30 ml / 1-2 tablespoons of olive oil into the mixture. Adjust the seasoning and check that the mixture is moist but not too soggy.
Brush the inside of the corks with the garlic oil you prepared earlier before stuffing them with the mixture.
Cook the stuffed mushrooms for about 15 to 20 minutes until the tops are golden. Happy Cooking Time.
