Why Make This Recipe
7-Ingredient Vegan Stuffed Mushrooms are not just tasty; they are also healthy and simple to prepare. This dish is perfect for anyone looking for a light appetizer or a fun side dish. The combination of flavors and textures makes them delightful for everyone, whether you’re vegan or just trying to eat more plant-based meals. Plus, with only seven ingredients, you’ll find it easy to make these stuffed mushrooms without a long shopping list!
How to Make 7-Ingredient Vegan Stuffed Mushrooms
Ingredients
- 1/2 cup black rice (or substitute with wild or brown rice)
- 1 scant cup vegetable stock
- 1 10-ounce package baby portobello or white button mushrooms
- 1/4 cup vegan parmesan cheese
- 1/4 cup raw walnuts (crushed)
- 1 1/2 tsp finely minced garlic
- 1 1/2 Tbsp olive oil (plus more for drizzling/coating)
Directions
- Preheat the oven to 350 degrees F (176 C) and rinse the rice in a fine mesh strainer.
- In a small saucepan, bring the vegetable stock to a boil, then add the rice. Lower the heat, cover, and cook until the liquid is completely absorbed. This usually takes about 30-45 minutes. Taste to check if it’s done; you can cook it longer for a softer texture.
- While the rice cooks, place the walnuts on a baking sheet and toast them in the oven for 5 minutes. Set them aside when done.
- Using a damp towel, brush the dirt off the mushrooms and remove the stems. Brush or spray the mushrooms with olive oil and set them aside.
- If the vegan parmesan cheese needs to be prepared, do so now and set it aside.
- Once the rice is ready, fluff it and mix in the vegan parmesan cheese, toasted walnuts, minced garlic, and olive oil. Stir well and taste; adjust the seasonings if needed, adding salt and pepper to your liking.
- Bake the mushrooms on a baking sheet without the filling for about 10 minutes to soften them.
- Remove the mushrooms from the oven and fill them generously with the rice mixture. You might have some filling left over.
- Top the stuffed mushrooms with more vegan parmesan cheese and bake for another 15-18 minutes until they are tender and the cheese is golden brown. This step prevents the rice from getting too crisp.
- Serve immediately, and for extra flavor, sprinkle some vegan parmesan cheese on the serving plate.
How to Serve 7-Ingredient Vegan Stuffed Mushrooms
These stuffed mushrooms make a great appetizer or side dish. Serve them warm, and consider pairing them with a fresh salad or some bread. They are also fantastic for parties, potlucks, or family gatherings.
How to Store 7-Ingredient Vegan Stuffed Mushrooms
You can store leftover stuffed mushrooms in an airtight container in the refrigerator. They will last for about 3-4 days. When you’re ready to enjoy them again, you can reheat them in the oven to retain their texture.
Tips to Make 7-Ingredient Vegan Stuffed Mushrooms
- Make sure to rinse the rice thoroughly to remove excess starch.
- Don’t skimp on the garlic; it adds great flavor.
- For a spicy kick, consider adding some crushed red pepper flakes to the filling.
Variation
Feel free to add other ingredients to the filling, such as chopped spinach, diced tomatoes, or different types of nuts. You can also mix in some herbs like basil or thyme for added flavor.
FAQs
1. Can I use different types of mushrooms?
Yes, you can use any kind of mushrooms you like. Just make sure they are large enough to hold the filling.
2. Can I make this recipe gluten-free?
Yes! All the ingredients used are naturally gluten-free, but always check labels to be sure.
3. How do I know when the mushrooms are done baking?
The mushrooms are done when they are tender and the cheese on top is golden brown. You can test one by poking it gently with a fork.
7-Ingredient Vegan Stuffed Mushrooms
Ingredients
Mushroom Filling
- 1/2 cup black rice (or substitute with wild or brown rice) Make sure to rinse thoroughly.
- 1 scant cup vegetable stock
- 1 10-ounce package baby portobello or white button mushrooms Mushrooms should be large enough to hold filling.
- 1/4 cup vegan parmesan cheese Prepare if necessary.
- 1/4 cup raw walnuts (crushed) Toast before mixing.
- 1 1/2 tsp finely minced garlic Don’t skimp on garlic for flavor.
- 1 1/2 Tbsp olive oil Plus more for drizzling/coating.
Instructions
Preparation
- Preheat the oven to 350°F (176°C) and rinse the rice in a fine mesh strainer.
- In a small saucepan, bring the vegetable stock to a boil, then add the rice. Lower the heat, cover, and cook until the liquid is completely absorbed (about 30-45 minutes).
- While the rice cooks, place the walnuts on a baking sheet and toast them in the oven for 5 minutes. Set aside.
- Using a damp towel, brush the dirt off the mushrooms, remove the stems, and brush or spray with olive oil.
- If necessary, prepare the vegan parmesan cheese and set aside.
Filling and Baking
- Once the rice is ready, fluff it and mix in the vegan parmesan cheese, toasted walnuts, minced garlic, and olive oil. Adjust seasonings as needed.
- Bake the mushrooms on a baking sheet (without filling) for about 10 minutes to soften.
- Remove from the oven and fill the mushrooms generously with the rice mixture. Top with more vegan parmesan cheese.
- Bake for another 15-18 minutes until mushrooms are tender and the cheese is golden brown.