Creamy Stuffed Mushrooms (plant-based)
These stuffed mushrooms are a great appetizer or side dish to impress guests with your cooking – a real crowd pleaser. The mushroom caps are stuffed with a creamy and flavorful mushroom stew, that will have you reaching for a second serving. With only four ingredients, following this recipe is an easy way to cook delicious food.
It`s prep-able! You can prepare this dish ahead of time
You can prep this easy vegan mushroom recipe ahead of time – even the day before if you like to. When I serve it it`s usually as part of a buffet or as a side dish to a main course.
With a buffet there are quite a lot of dishes to make, so I love when I can prep ahead. If you wish to prep it, carve out the mushrooms and cook the filling (stew) – and store the hollow mushroom caps as well as the stew seperately in sealed containers, somewhere cool. When you are ready to serve them simply fill the caps with the cold stew and bake them in the oven (same procedure as in the recipe).
My mom has really taught me the value of prepping. It takes a lot of stress out of the kitchen, makes cooking more fun, and allows more time to be spent with the guests or family around meal-time. As more of my family is leaning towards vegan food, I often serve these stuffed mushrooms with a holiday meal, to make sure that there is something for everyone to enjoy.
I hope you feel inspired and ready to cook this delicious mushroom recipe the next time you are hosting a dinner party – or just for yourself. If you cook it I would love to hear from you! Please write a comment to let me know what you thought of it. If you snap a picture, tag me on instagram @by.linaelisabeth – I look forward to seeing your dish!
Creamy Stuffed Mushrooms
Ingredients
- 18 large champignon mushrooms
- 1 large yellow onion (250 g)
- 4 tbsp vegan butter
- 500 ml vegan cooking cream
- salt and pepper
- fresh parsley for garnishing (optional)
Instructions
- Take 12 of the champignon mushrooms, remove the stem and carve out the insides of the mushroom caps with a teaspoon. Add the mushroom flesh that you carve out in a bowl (we use this for the filling). Set the carved out mushroom caps to the side.You need to use large mushrooms as you want to be able to easily carve out enough mushroom flesh to find room for the cooked mushroom stew (filling).
- Chop the stems of the mushrooms and add them to the bowl. Take another 6 large champignon mushrooms and cut them into small pieces (you can see how I do it in the recipe video). Then add these to the bowl with the rest of the chopped mushroom stems and carved out mushroom flesh.If you do not have enough large ones you can also use smaller mushrooms, but then maybe take one or two more – these are for the filling so the size of the actual cap is not important.
- Finely chop the onion – or onions if you have small ones. This ingredient adds a lot of flavor to the stew (filling).
- Preheat a pan with 3 tablespoons of vegan butter. Once hot, add in the onion and cook them on medium heat until translucent.
- Add the mushrooms and cook on medium- to high temperature for approximately 10 minutes.
- Add 500 ml vegan cooking cream, ½ tablespoon ground pepper and ½ tablespoon salt. Cook on medium temperature and let it simmer for approximately 50 minutes, remember to stir now and then.The stew is reduced a lot during this time and cooking it this long is the best way to bring out the mushroom flavor and get that perfect creamy texture.I mostly go for the cooking cream from oatly as I find it to give the stew a really nice flavor and it reduces well. But you can use another type of vegan cooking cream if you like.
- Add in 1 tablespoon of vegan butter, to round off the dish.
- Preheat your oven to 150 degrees Celcius (302 Fahrenheit).
- Place the carved out mushroom caps (hollow side up) on a baking tray covered with parchment paper or in a baking dish. Now, stuff the mushroom caps with the cooked mushroom stew. Add the stuffing mixture up to the edge of the carved mushroom cap. Make sure not to add too much (don`t make it topped) as the stuffing may then run out over the edge of the mushroom cap while baking.
- Bake the stuffed mushroom caps in the oven for 15 minutes.
- Garnish with fresh parsley, to add that little bit of color, and serve right away.
Amazing! Made these for the tapas table as a vegan option – turns out they were everyone’s favorite 😂😍 Thank you!!
I`m so glad to hear that you liked these and that they turned out great!
Wow! Looks nice!
Thank you 🙂 I would love to hear what you thought if you make these