I’ve been making stuffed mushrooms with my Mom as a Thanksgiving side dish for ages. She fills them with diced mushroom stems mixed with blue cheese dressing and topped with bread crumbs. Since we are mostly vegan and don’t have blue cheese dressing or anything like it in the house, I improvised an Italian-style stuffed mushroom that came out quite good!
After washing the mushrooms and dicing up the stems, I mixed in sliced basil leaves, Daiya vegan mozzarella shreds, a few spoons of tomato sauce and some Italian seasoning. I then stuffed the mixture into the mushrooms caps, topped with panko breadcrumbs and drizzled with olive oil.
Above is a shot of the mushrooms pre-oven. I cooked them at 400 degrees after Googling a recipe by Giada de Laurentiis for guidance. I paired them with a mixed salad drizzled in olive oil and topped with Italian seasoning, salt and pepper, and a serving of Trader Joe’s Arugula and Parmesan ravioli (okay, not completely vegan!).
Yum! And pretty simple. What are you cooking up these days?