Veggie Stuffed Mushrooms

First time referencing this blog, and if the other recipes are anywhere near as good as this one, it might be the best blog ever.

It's also my first time using Follow Your Heart vegan mozzarella shreds. The "cheese" melted better than I thought it would, and the taste was pretty good. The great news: it's soy-free and has no cholesterol. The bad news: it's higher in saturated fat than regular mozzarella (though it's not crazy high).

In any case, this meal packed a ton of flavor, incorporated a lot of produce, and was crazy filling. You should make it!

Veggie Stuffed Mushrooms

Source: Taste, Love, and Nourish | Makes: 4 'shrooms | Time: 1+ hr

Changes: used a medium yellow onion instead of a large sweet onion; used jarred roasted red pepper; used Italian seasoning instead of oregano; used more red pepper flakes than suggested


4 large portabella #mushrooms wiped with a damp paper towel

2 tbsp EVO plus more for coating the mushrooms

1 medium yellow onion, diced

2 medium #zucchini, diced

1/4 cup roasted red bell pepper, diced

4-6 sun dried #tomatoes chopped

2-3 cloves garlic minced

1 large handful of #spinach

1 pinch Italian seasoning

1/2 tsp crushed red pepper flakes

Ground black pepper, to taste

1/4 cup dried breadcrumbs

1/4 cup nutritional yeast

1/4 cup shredded vegan mozzarella


Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper.

Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.

Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.

In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.

Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the nutritional yeast. Stir to combine.

Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.

Bake in the oven for about 35 to 40 minutes. Top each mushroom with about 1 tablespoon of the vegan mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.

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