Vegan Parmesan Stuffed Mushrooms

About

Enjoy these Keto vegan stuffed mushrooms as a snack, party appetizer, or as part of a larger meal. They’re perfect to eat as finger foods and even better for making in large batches. In fact, you can even freeze the prepared stuffed mushrooms and bake them whenever you’re in the mood. Vegan parmesan cheese is made with sunflower seeds, nutritional yeast, and some spices. It’s mixed with tahini, olive oil, and a mixture of fresh and dried herbs to make a dense, cheesy, salty, flavorful filling. The filling is stuffed inside cremini mushrooms, which are baked until soft and tender. Use this vegan Keto recipe for your meal prepping and combine a few stuffed mushrooms with your favorite vegan side dish. The stuffed mushrooms would taste especially great when warm alongside a salad or cup of hot soup.

Making Large Quantities

Since this Keto vegan mushroom recipe is such great finger food, you might enjoy making large batches for later use. You can prep the mushrooms by stuffing them and then freezing them. When you’re ready to bake them, heat your oven to 375 degrees instead. Bake the frozen mushrooms for 10 minutes before adding olive oil and finishing the baking process.

Other Ingredients To Add

If you want to add more flavor to your stuffed mushrooms, there are other vegan ingredients you can include. Chopped walnuts or cashews would add a crunchy texture, more substance, and the nuts are Keto-friendly. Minced peppers, pimentos, olives, or onions would also add extra flavor and more moisture. Let other users know in the comments what ingredients you like to add to your stuffed mushrooms!

Ingredients

3 oz sunflower seeds, dry roasted, unsalted
3 tablespoon nutritional yeast
1 tablespoon sesame seeds
⅛ teaspoon garlic powder
¼ teaspoon salt
1 tablespoon tahini
2 tablespoon olive oil
1 tbsp, chopped garlic
¾ teaspoon italian seasoning
2 tsp, cut pieces chives
18 each brown mushrooms
4.5 teaspoon olive oil

Instructions

Combine sunflower seeds, nutritional yeast, sesame seeds, garlic powder, and salt in a food processor or good quality blender until they’re ground into a finely grated mixture like parmesan cheese. You may also use something smaller, like a bullet blender, to make the vegan parmesan cheese. Taste the mixture and add any extra yeast, salt, or flavorings you’d like. You may need to scrape down your blender and blend the mixture multiple times to ensure no chunky pieces of sunflower seeds are left behind.
Add the vegan parmesan cheese to a large mixing bowl. Stir tahini, the first amount of olive oil, minced garlic, italian seasoning, and chopped chives into the parmesan mixture. The final combination will be a pasty mixture. Prepare medium and large-sized cremini mushrooms caps by removing the stems and arranging them on a sheet tray lined with parchment paper.
Preheat an oven to 350 degrees. Fill each mushroom cap with about 2 teaspoons of parmesan filling. You can gently pack the filling down so it densely fills the mushroom caps. It’s okay if some filling rises above the mushrooms too. Drizzle approximately ¼ teaspoon of olive oil over the top of each piece.
Bake the tray of mushrooms for 35 minutes or until done. The top of the parmesan filling will be lightly golden with a slight crust. The mushrooms should be tender for biting but still have their integrity. Allow them to cool for 5 minutes before enjoying. Store fully cooled stuffed mushrooms in your refrigerator in an airtight container.