Vegan Stuffed Mushrooms
Packed with savory goodness, these vegan stuffed mushrooms are a simple yet elegant appetizer.
Prep time: 20 min
Total time: 45 min
Servings: 16
Key Ingredient
An unsweetened spin on the original, with 0 grams of sugar per serving and only 40 calories.
FIND A STORE >Ingredients
- 16 cremini mushrooms, cleaned
- 1 cup panko bread crumbs
- 1 teaspoon thyme
- 1 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 small onion, diced
- 1 large garlic clove, minced
- 1/4 cup Planet Oat Unsweetened Original Oatmilk
- 1 cup non-dairy cheese shreds or 1/2 cup of non-dairy parmesan
- 2 tablespoon parsley, chopped and divided
Directions
- Preheat oven to 400F.
- Remove the stems from the mushrooms. Dice the stems and set aside. Assemble the mushroom caps on a parchment lined baking tray.
- In a skillet over medium heat, add 2 tablespoons olive oil and panko breadcrumbs. Toast breadcrumbs until golden. Set aside.
- In a skillet over medium-high heat, add 1 tablespoon olive oil, diced mushroom stems, garlic, onions, 1 tablespoon parsley, thyme, and oregano. Cook until the onions are translucent, approximately 3-5 minutes
- In a mixing bowl, combine the toasted panko breadcrumbs mixture and add Planet Oat Oatmilk, 1/2 cup of non-dairy cheese shreds (or parmesan), and diced mushroom and onions.
- Stuff the panko breadcrumb mixture into the mushrooms leaving a mound on top. Sprinkle with extra non-dairy cheese.
- Bake mushrooms for 20-25 minutes until topping is crispy and mushrooms are cooked. Remove from the oven and sprinkle remaining chopped parsley.
