Festive Vegan Stuffed Mushrooms
These festive vegan stuffed mushrooms are the perfect appetizer or side dish for any occasion. They're made with a flavorful filling of chopped walnuts, pecans, sun-dried tomatoes, and oregano, and they're baked to perfection until the mushrooms are tender and the filling is bubbling. Serve them warm with your favorite dipping sauce.
The first time I ever had stuffed mushrooms was at a party. They were filled with a creamy sausage and cheese mixture, and they were absolutely delicious. But as a vegan, I knew that I could never eat them again. Or so I thought. After some experimentation, I came up with this recipe for vegan stuffed mushrooms that are just as flavorful and satisfying as the traditional version. The key to these mushrooms is the filling. It's made with a combination of chopped walnuts, pecans, sun-dried tomatoes, and oregano. The walnuts and pecans add a nutty flavor and texture, while the sun-dried tomatoes add a bit of sweetness and acidity. The oregano rounds out the flavors and gives the filling a savory, herbaceous flavor. Once the filling is made, it's simply a matter of stuffing the mushrooms and baking them in the oven. The mushrooms will be tender and the filling will be bubbling when they're done. Serve them warm with your favorite dipping sauce and enjoy!
Festive Vegan Stuffed Mushrooms Festive Vegan Stuffed Mushrooms Festive Vegan Stuffed Mushrooms Festive Vegan Stuffed Mushrooms
Prep time: 20 | Cook time: 20 | Serves: 6
Ingredients
  • 12 large mushrooms
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pecans
  • 1/4 cup chopped sun-dried tomatoes
  • 1/2 teaspoon dried oregano
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Remove stems from mushrooms and chop finely.
  3. Heat olive oil in a large skillet over medium heat. Add onion and green bell pepper and cook until softened.
  4. Stir in chopped mushroom stems, walnuts, pecans, sun-dried tomatoes, and oregano.
  5. Cook until heated through.
  6. Stuff mushroom caps with filling.
  7. Bake in preheated oven for 15-20 minutes, or until mushrooms are tender.
  8. Serve warm.
Why It Works
  • The combination of walnuts, pecans, sun-dried tomatoes, and oregano creates a flavorful and satisfying filling.
  • Baking the mushrooms in the oven helps to concentrate the flavors of the filling and tenderize the mushrooms.
  • Serving the mushrooms warm with your favorite dipping sauce adds an extra layer of flavor and richness.