Have you been looking for a unique hors d’oeuvre to serve guests during all of this season’s Holiday gatherings?! It can be challenging to find something that works for everyone, especially those with allergies or diet restrictions… but then we discovered these Sorghum & Veggie Stuffed Mushrooms!
A Delicious Plant-Based Appetizer
Stuffed mushrooms are a terrific appetizer because they are bite-sized and they are just as good at room temperature as they are piping hot. They can also be made in advance and then just cooked in the oven for about 20 minutes before serving. Super convenient!
A Unique Ingredient: Sorghum!
The great addition in these mushrooms is the sorghum. Sorghum is a grain originally from the Eastern hemisphere. It’s a great alternative to rice and it’s also a great snack when it’s heated because the kernels pop just like popcorn.
But sorghum really shines in these Sorghum & Veggie Stuffed Mushrooms! The nutty grain just works with the flavor of the baby bella mushrooms. And then, you have the delicious vegetables- peppers, okra, and tarragon – fresh and bursting with flavor.
It’s Time for Sorghum & Veggie Stuffed Mushrooms
There is no need for cheese or meat when you are making these scrumptious Sorghum & Veggie Stuffed Mushrooms. They will surely shine just the way they are. The only thing you will need is plenty of them because they are sure to go QUICKLY! Happy mingling!
Sorghum & Veggie Stuffed Mushrooms
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12 Servings 1x
- Category: Appetizer, Side
- Method: Sauté, Bake
- Cuisine: American
- Diet: Vegan
Description
Hearty and bite-sized, these vegan Sorghum & Veggie Stuffed Mushrooms are packed with okra, peppers, shallots, garlic and tarragon. An easy and delicious plant-based appetizer, perfect for your next party!
Ingredients
- 16 oz. Baby Bella Mushrooms or White Button Mushrooms
- 1 Cup Dry Sorghum (Cooked)
- 1 Clove of Garlic (Minced)
- 2 Shallots (Sliced)
- 1 Small Red Bell Pepper (Diced Small)
- 6 Fresh Okra (Sliced)
- 1 Tbsp. Fresh Tarragon (Minced)
- 1 Tbsp Olive Oil (+extra for coating the pan)
Instructions
- Preheat the oven to 400°F.
- Cook the sorghum as per the directions on the package.
- Wash all fresh vegetables.
- Prepare all fresh vegetables as per directions above. Next, take the stems off the mushrooms and dice. Set the caps aside.
- In a high-sided frying pan coated with olive oil, sauté the garlic and shallots over medium/high heat. Cook, stirring occasionally, until fragrant (about 2 minutes).
- Next, add the pepper, okra and mushroom stems and sauté for an additional 2 minutes while stirring.
- Then, add the cooked sorghum to the pan and stir to combine, then add the tarragon and cook for one more minute, stirring continuously.
- On a baking sheet coated with a thin layer of oil, evenly arrange the mushroom caps, open side up.
- Fill each mushroom cap with the filling using a small spoon.
- Bake for 20-25 minutes or until mushrooms have browned to your liking.
- Garnish with more fresh tarragon, if desired.
- Serve and enjoy!
- Leftover mushrooms can be refrigerated in an airtight container for up to 5 days.
Keywords: Stuffed Mushrooms, Appetizer, Vegan, Sorghum
Finally, if you have made this stuffed mushroom recipe, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
Additionally, you can also take a photo and tag us on instagram. We would love to get your feedback! Happy cooking! 🙂
