As vegans, I think we can all agree that mushrooms are incredibly versatile. They can be used for so many recipes, but one of my favourite things to cook is vegan stuffed mushrooms with fresh carrot and vegan cheese. Not only the recipe takes less than half an hour but these delicious stuffed mushrooms are the perfect appetiser for any dinner party. Put 4-5 of these stuffed mushrooms on a plate, alongside a vegan steak and you have an incredible dinner plate sorted.
How to stuff mushrooms
There are two options when it comes to stuffing mushrooms. You can stuff raw mushrooms and bake everything in the oven, including the stuffing. Or you can bake the mushrooms first, then stuff them with fresh ingredients.
I personally prefer baking the mushroom caps first. This is because I really enjoy my mushrooms really well baked. If I'd leave my stuffing in for so long, it will very likely burn. But I also really enjoy fresh ingredients in the baked mushrooms caps. The mushrooms are earth and with fresh ingredients like carrots, the dish becomes crunchy with a lovely texture.
I love cheddar like vegan cheese because the taste feels more mature, similar to that of age-old cheese. As a vegan, I truly struggle with the lack of cheese as that's my number one ingredient which I love. I am devoted to making my own cheeses and I cannot wait to share those recipes with you.
How to make quick and easy vegan stuffed mushrooms
To make quick and easy vegan stuffed mushrooms you must first preheat the oven at 200C or 180C if you have a fan oven. Remove the stems from your mushrooms and place the mushroom caps on a baking sheet in a tray. Bake for about 20 minutes or until the mushrooms become golden. As previously mentioned, I sometimes like to bake my mushrooms for as long as 35-40 minutes as I like them quite baked and brown.
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When you cook mushrooms, you'll notice they leave a lot of water. All foods contain water that's released when the food is heated. Mushrooms soak up a lot of water in their natural environments and that's why they release so much more water than other ingredients. Here’s the quick solution to stopping your mushrooms from getting soggy when baking them: after 10 - 15 minutes of roasting, drain off the liquid from your roasting pan before returning it to the oven. This way your mushrooms will brown beautifully.
Once you have the perfect mushroom caps, it's time to stuff them with the fresh ingredients. I use a kitchen robot to shred fresh carrots and to also grate my vegan cheese. In a small bowl, I mix the two ingredients until fully combined.
Using your hands, stuff your mushrooms with the fresh ingredients and top up with little dried Italian herbs. Serve immediately as an appetiser or as a side to your main.
Are you ready to try these super simple (healthy) and delicious stuffed vegan mushrooms? Don't forget to rate the recipe in the comments section below.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.