Transport your taste buds to the sun-kissed shores of the Mediterranean with our Vegan Mediterranean Stuffed Mushrooms, a delectable appetizer bursting with flavor and freshness. These savory stuffed mushrooms are filled with a savory mixture of quinoa, spinach, sun-dried tomatoes, and aromatic herbs, creating a tantalizing blend of textures and tastes in every bite. The earthy mushrooms provide the perfect vessel for this Mediterranean-inspired filling, while a sprinkle of vegan cheese adds a creamy finish. Whether you’re entertaining guests or simply craving a taste of the Mediterranean, these Vegan Stuffed Mushrooms are sure to impress. Plus, they’re easy to prepare, making them ideal for any occasion. Elevate your appetizer game with this vibrant and flavorful vegan recipe that celebrates the bounty of plant-based ingredients.
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Ingredients
- 12 large cremini or button mushrooms, stems removed and reserved
- 1 cup cooked quinoa
- 1 cup baby spinach, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1/4 cup vegan cheese, grated
- Salt and pepper to taste
- Olive oil for drizzling
Directions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. Finely chop the mushroom stems and set aside.
- In a skillet, heat some olive oil over medium heat. Add the minced garlic and chopped mushroom stems, sautéing until softened.
- Add the chopped spinach and sun-dried tomatoes to the skillet, cooking until the spinach is wilted.
- Stir in the cooked quinoa, chopped basil, and chopped parsley. Season with salt and pepper to taste. Cook for another 2-3 minutes to allow the flavors to meld.
- Place the mushroom caps on a baking sheet lined with parchment paper. Drizzle with olive oil and season lightly with salt and pepper.
- Spoon the quinoa and vegetable mixture into each mushroom cap, pressing down gently to pack the filling.
- Sprinkle vegan cheese on top of each stuffed mushroom.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
- Remove from the oven and let cool slightly before serving.
