Ultimate Vegan Stuffed Mushrooms

Let me tell you why I’m not shy about calling these ‘Ultimate Vegan Stuffed Mushrooms’. Not one for making big claims about stumbled upon creations that are bourne out of what I simply have in the fridge, this recipe was the fluke to end all flukes when it’s comes to stuffed mushrooms. It’s not just that they’re tasty, work well at every meal time or are stupidly easy to make. It’s the fact they put every other stuffed mushroom I have tasted to shame….and I’ve eaten my fair share of stuffed mushrooms.

If you happen to be vegan you’ll be rejoicing at the all encompassing flavour – that certain ‘umami’ you often hear people bang on about (mainly in reference to its apparent absence in vegan dishes) will be silenced because it is totally present here. In bucketloads. If you’re not vegan, I’d be more than a little surprised if you enjoy them any less than their usually cheese laden counterparts – trust me, they do not need it!

There are several secret weapons when it’s comes to achieving such stuffed mushroom greatness and eliminating even one of them will sacrifice an essential layer of deliciousness and may even render them simply good instead Uh.ma.zing.

The nutmeg and cayenne pepper are musts – omit at your peril and against my advice….I can be quite bossy when I want to be. The coconut milk could be replaced with soya cream but it would be a less healthy choice. At a push the leek might be swapped with half a very finely chopped onion but in all honesty the earthy flavour the leek lends to the dish would be sorely missed. I also insist on the double dose of garlic – fresh and pureed…it’s an absolute must! Oh, and the nutritional yeast is crucial in achieving that perfect stuffed mushroom crust.

Ready for the recipe? Here ya go….

ingredients

4 portobello mushrooms

1 leek

several handfuls of fresh spinach

3 garlic cloves plus 1 tsp garlic puree

generous grating of nutmeg

1/4 tsp of cayenne pepper

1/2 cup coconut milk

1/4 cup nutritional yeast

extra virgin olive oil

salt and pepper

method

Pre-heat oven to 200 degrees celsius/350 degrees fahrenheit.

Peel the mushrooms and remove stalks. Rub each with extra virgin olive oil and sprinkle with salt and pepper

Finely chop the leek. Heat a little oil in a pan and gently fry the leek until soft. Mince the garlic and add to pan along with the garlic puree (if using – recommended) and gently infuse for several minutes before adding the spinach.

Generously grate the nutmeg over the spinach and sprinkle over the cayenne. Season and wilt.

Add the coconut milk, gently heat through, season and set aside.

Fill each mushroom with the creamy spinach filling and top with nutritional yeast. Bake for 25-30 mins depending on your oven. Serve immediately with hot ‘buttered’ toast. For extra B12 goodness, spread marmite on one slice.

 

26 Responses to “Ultimate Vegan Stuffed Mushrooms”

  1. Emma says:

    These look ridiculously good. Most of the stuffed mushroom recipes I’ve come across use vegan cheese so am v.pleased to find something different.

    • peasoupeats says:

      Oh good, glad you found it useful Emma! I rarely use vegan cheese – I quite like vegusto but I find the nooch works brilliantly here.

  2. I almost didn’t check out the recipe because I thought it would have some faux-cheese in it. Imagine to my delight when I saw it was coconut milk and nooch. Yum! :)

  3. Theresa says:

    Hey! I was searching for vegan stuffed mushrooms and your recipe came up first. So excited to visit your blog again. These look awesome and I’m making them this week!

    :)

  4. Marina says:

    These look totally awesome, I’m making them tonight! I’ll let you know how they go with the family :) Thank you so much and have a great day!

  5. Alex says:

    Tried these out tonight (minus the cayenne, due to allergies in the household). I must say, it was absolutely delightful. Thanks for the recipe!

  6. Inga Leru says:

    Thanks for this recipe it is in the oven now. Second time I’ve made them, really delicious!

  7. Laura Stevens says:

    Just stumbled upon these whilst trying to find a unique sounding stuffed mushroom recipe (not the usual vegetable and tomato fillings) and these were absolutely heavenly! I will definitely be making them again, they were delicious! Thank you for the recipe :)

  8. Barbara Farnham says:

    Hi, I wanted to try this recipe out, but have not been able to source ‘nutritional yeast’ I tried in two health shops who had not heard of it?! and neither have I, I dont know if it will be ok but am going to swap for pine nuts? I have a vegetarian son in law who cannot eat cheese so I thought I would give it a go.

  9. Candice says:

    Going to try these tonight. Sound great. Substituting the yeast for bread crumbs

  10. Cortney says:

    I just made this and was kind of disappointed… the nutritional yeast just sat on top while liquid pooled in the bottom of the pan, leaving the mushrooms soggy w/ almost a powder-like top. I’m thinking I was supposed to put the nutritional yeast in w/ all the other ingredients, because 1/4 cup is WAAYYY too much to just sprinkle on, and it may’ve helped w/ the sogginess had it been in w/ the rest. Overall I did like the flavor though!!

  11. peasoupeats says:

    Hey Cortney, sorry you were disappointed with the recipe – it might be to do with the coconut milk. I find that light coconut milk isn’t great in this recipe, and it may help to use just the cream on top and not the liquid. Also, I find the results vary depending on the type of mushroom, so i always go for a the portobello type (just the large white flat mushrooms work best and don’t release so much liquid when cooked). My final tip would be to alter the temp of your oven because every oven is different and with the one i am currently using a higher heat is better. Hope that helps! xxx

    • Cortney says:

      Thanks for the response! I’ll definitely try those tweaks next time, because the flavor really was great & I’d love for these mushrooms to become a regular part of my dinner menu, :)

  12. Catherine says:

    These look great and I would like to make them in mini as hors d’oeuvres to bring to a party. Do you recommend any modifications to the recipe if I use mini Portobellos?

  13. Mark says:

    How long does it take aprox. to make the whole dish?

  14. Sheila Drennen says:

    Why peel the mushroom? I never heard of doing that. Is it necessary?

  15. Helen says:

    Made a double batch, but it didn’t look enough filling – so I added around 1.5 cups of quinoa and puy lentils (mixed). Yum-tastic!

    Great recipe, thanks!

  16. Della says:

    I’m taking these to a dinner party tomorrow night. Will they be o.k. if I make them the night before or at least a few hours and heat them when I get there? So is it better to add the yeast in with the recipe or on top? thx

  17. Emina says:

    These are amazing!!!!!!! My vegan husband loves them. I’ve used the spinach stuffing as a dip as well and it’s wonderful.

  18. Tricia says:

    I have to make stuffed mushrooms (vegan) for a Thanksgiving appetizer. I want to make a LOT so I would like to use the smaller baby portabella mushrooms and stuff those. Do you have any suggestions for how to measure out ingredients for probably 50 smaller mushrooms? Thanks, because the recipe seems great. If not, I will just try it and see what happens. Definitely use the full fat coconut milk.

  19. Licoricelegs says:

    These are currently in my oven and I am staring at them waiting for them to be in my mouth!! Thank you so much, I’m a new vegan and this type of inspiration makes the change so easy! :)

  20. Patty says:

    I interested in making this recipe with smaller mushrooms as an appetizer for Christmas. Has anyone tried making them ahead of time, such as the night before, refrigerating them, and then reheating? Does that work in terms of taste and texture?

  21. Phoebe says:

    Thanks so much for the Recipe. They went down a treat with my family and friends.
    I added chopped hazelnuts on top just before serving. The crunch was great.

  22. Maria says:

    Just made these, they were delicious!I did not have leeks, so substituted with scallions. The sweet/savory flavor was perfect. Will definitely make these again

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