These stuffed mushrooms taste almost as good as my grandma’s famous parmesan cream cheese stuffed mushrooms she would serve at almost every family get together. We all looked forward to them.
She would serve them in these cool mushroom dishes that held like 6 mushrooms and had the tiny tiniest forks. They were fun to use. 6 stuffed mushrooms are never enough because they taste so good! So I made this recipe for 12 mushrooms. I ate them all myself too! hahaha
So to make they vegan stuffed mushrooms I threw a bunch of stuff in a bowl and hoped for the best. They turned out amazing and I want to share the recipe with you!
So I grabbed these ingredients and put them in a bowl and smooshed them all together until fairly smooth and mixed well.
1-2 tablespoon vegan almond cheese (I used Pulse Kitchen)
1 teaspoon hemp hearts
1 tablespoon Quinoa
½ teaspoon garlic powder
1 tsp nutritional yeast
1 tsp fresh parsley chopped finely
Then I grabbed 12 white crimini mushrooms and washed them and carefully pulled the stems out and put them in a foil square baking tin and filled them as full as I could.
They turned out so good I wanted more after I finished them all.
Vegan Stuffed Mushrooms
These stuffed mushrooms are so yummy and cheesy tasting.
- 12 small crimini mushrooms
- 1-2 tablespoon vegan almond cheese
- 1 tsp hemp hearts
- 1 tablespoon Quinoa
- ½ tsp garlic powder
- 1 tsp nutritional yeast
- 1 tsp fresh parsley chopped finely
If the cheese is in the fridge bring it out and leave it on the counter to get warm. Once it has softened a bit mix all the ingredients in a bowl until smooth and thoroughly mixed.
Preheat the oven to 350 degrees. Carefully take the stems off the mushrooms. Wash the mushroom tops. Put onto a baking dish with the tops down so you can scoop the filling into where the stem was.
Scoop about ½ tsp of filling into each mushroom until it is a mounding a bit. Bake for 15-20 minutes.
If you make them I’d love to hear what you think about them. Comment below or post on my Facebook page.