Stuff baby portabella mushrooms with a savory mix of vegan cream cheese, panko bread crumbs and spices and bake to perfection. Adorned with a crunchy layer of chopped almonds, each bite brings a harmonious mix of textures. Elevate the art of appetizers with some mushroom magic!
Vegan Stuffed Mushrooms
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 55 kcal
Ingredients
- 12 medium baby portabella mushrooms washed and stems removed
- 1/2 cup panko breadcrumbs
- 1/3 cup vegan cream cheese
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/4 tsp. oregano
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 Tbsp. Marcona almonds chopped
- 1 Tbsp. chopped fresh parsley or oregano for garnish
Instructions
-
Preheat oven to 400 degrees F. Clean mushrooms and remove stems.
-
In bowl, combine bread crumbs, cream cheese and spices.
-
Fill each mushroom with 1 teaspoon panko filling mixture.
-
On 11x9-inch baking pan, arrange mushroom caps with filling facing up. Top with chopped nuts.
-
Bake 20-23 minutes. Garnish with fresh parsley or oregano. Serve warm.
Recipe Notes
Make these savory appetizers with great ingredients from Vitacost!
Nutrition Facts
Vegan Stuffed Mushrooms
Amount Per Serving
Calories 55
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Trans Fat 0.003g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.4g
Sodium 91mg4%
Potassium 331mg9%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 106IU2%
Vitamin C 2mg2%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Featured Products
