Is there a way to make these mushrooms gluten-free?

I have not tested this, but you can try using vegan gluten-free panko breadcrumbs. I would slowly add in the vegetable broth until you have a moist mixture and then use it to stuff the mushrooms as gluten-free alternatives can often be more absorbent.

What kind of mushrooms should you use for this recipe?

You want to use medium sized mushrooms for stuffing. You can technically use portabella mushrooms for this, but the intention is to keep these as finger foods. Using white button mushrooms or baby bella mushrooms works best for this recipe. And one other additional tip, if your grocery store sells loose mushrooms, pick them out this way instead of going for packaged mushrooms. This will help you pick mushrooms that are of similar size.

Can these mushrooms be prepared in advance?

You can prep the stuffing for the mushrooms in advance. Once the mixture is moist, allow it to cool and then place in an airtight container for up to 1-2 days. When ready to prep, stuff your mushrooms and bake them.

What goes well with stuffed mushrooms?

If you are hosting a party, these are perfect little appetizers that can be paired with additional finger food items like these Pesto Pinwheels . They can also accompany main entrees like this Creamy Butternut Squash Pasta or Cherry Tomato and Basil Pasta .

Easy Vegan Stuffed Mushrooms

Description

These flavorful vegan stuffed mushrooms are the perfect finger food for any upcoming holiday gatherings. They are loaded with garlic and herbs, easy to make and fun to eat.

Ingredients

Scale

1 tbsp olive oil, divided
24 baby bella mushrooms
1/4 cup parsley, finely minced
6 leaves fresh sage, finely minced
5 cloves garlic, crushed
1 cup bread crumbs
1 tbsp Italian seasoning
1 tbsp nutritional yeast
1 1/2 cups good quality vegetable broth (plus extra for moistening the mushrooms as needed)
Salt and pepper to taste

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Instructions

Preheat your oven to 350F. Using a damp cloth, gently brush the outside of your mushrooms to help remove any excess dirt that might be on them. Once cleaned, carefully remove the stems of your mushrooms and place the empty caps on a lined baking tray sprayed with oil. Take your mushroom stems and finely mince them.
To a medium sized sauté pan, warm up half of your oil and add in your mushrooms. Cook them down along with a pinch of salt to release all of their water.
Add your remaining olive oil to the pan and then add in your garlic, parsley and sage. Sauté until your garlic is fragrant and golden, about 1-2 minutes.
Pour in your bread crumbs and stir into the mixture. Continue to stir until bread crumbs become golden and toasted.
Sprinkle on your Italian seasoning and nutritional yeast and stir well.
Pour in half of your broth first and stir well into the bread crumb mixture. Slowly pour in the remaining broth while stirring into the bread crumbs, to make the mixture moist and clump together.
Remove the bread crumb mixture from the heat and then carefully scoop the mixture into the cavities of your mushroom caps.
Place your mushrooms in the oven for 15 minutes. Reduce the heat to 325F and spoon a small amount of broth overtop your mushrooms. Return to the oven for 10 minutes and repeat the broth overtop. Return once more to the oven and bake for 10 more minutes. Remove from the oven and cool for 5 minutes before serving.

Notes

Do not wash your mushrooms under water to clean them. Use a damp wet cloth to brush any dirt off of your mushrooms. If you rinse under water they will get too watery and the texture will be rubbery.

Cook low and slow. I cook the mushrooms first for 15 minutes at 350F and then lower the heat to 325F to cook them the rest of the time. This will help make sure that your mushrooms do not come out rubbery.

To avoid your mushrooms from getting too dry and rubbery as they bake, add a little broth as needed on top of the mushrooms as they bake to keep them moist.

If you use low sodium stock, make sure to adjust the salt to taste before stuffing your mushrooms.