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Vegan Stuffed Mushrooms

  • Author: Lexi
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 16 mushrooms 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Vegan

Description

These Vegan Wild Rice Stuffed Mushrooms with a crispy grain free cracker crumb topping are a perfect holiday appetizer. The filling can be prepared a day in advance for easy assembly.


Scale

Ingredients

  • 16 medium to large button mushrooms 
  • 3 tbsp olive oil, divided
  • ¼ cup finely diced celery
  • 3 tbsp shallots, minced
  • 2 tsp minced garlic
  • ¾ cup cooked wild rice
  • 2  tbsp freshly chopped parsley
  • 1/2 cup ground Simple Mills Sea Salt Crackers, divided
  • 5 tbsp shredded parmesan, divided
  • 1 tsp Italian seasoning blend
  • ¼ tsp salt
  • ¼ tsp pepper

Instructions

  1. Preheat oven to 375 F.    
  2. Wash mushrooms well and gently remove stems. You may need to use a small spoon to remove any leftover stem pieces. Dry with a clean towel.  
  3. Cook wild rice according to package directions. We suggest cooking it in vegetable broth for more flavor, but it’s up to you. 
  4. Preheat skillet over medium heat and add ½ tbsp olive oil.  Add shallots and celery. Cook, stirring several times, for 5-7 minutes. Add garlic and cook for another 2-3 minutes.  Add shallot mixture and rice to a mixing bowl. 
  5. In a food processor or using a rolling pin, crush Simple Mills crackers. Add to a bowl with chopped parsley, 3 tbsp of shredded parmesan, Italian seasoning, salt, and pepper. Stir well. Add 1 tbsp of olive oil, stir, and taste.  Adjust salt and pepper if necessary.  
  6. Brush baking sheet or baking dish with 1/2 tbsp of olive oil.  Lightly brush each mushroom cap with olive oil, and fill with rice and breadcrumb mixture. Top each with remaining 2 tbsp of cracker crumbs and 2 tbsp of parmesan and lightly drizzle rest of olive oil over the top of each mushroom. Bake for 25 minutes. Serve hot. 

Keywords: vegan stuffed mushrooms

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