Description
A quick and easy vegan appetizer that everyone will enjoy! These Italian flavored stuffed mushrooms are packed with healthy vegetables and so much flavor!
Ingredients
Scale
- 8 oz. Baby Bella or Button Mushrooms, Cleaned with Stems Removed
- 1 Red Onion, Finely Chopped
- 1 Bell Pepper, Chopped
- 1 Jalapeño, Chopped (Optional)
- ½ cup Panko Breadcrumb (GF if needed)
- 4 Cloves Garlic, Chopped
- 1 T. Olive Oil
- ½ T. Garlic Powder
- ½ T. Italian Seasoning
- ½ T. Dried Basil
- 1 tsp. Red Pepper
- 1/2 tsp Salt and Pepper (To Taste)
- 1/4 Cup Vegan Shredded Parmesan Cheese
Instructions
- Preheat the oven to 400°F.
- Wash the button mushrooms thoroughly. Cut and remove the stems. Then, chop the stems finely and save them for later. Finely chop the onion, pepper, jalapeño, and garlic.
- Heat the oil in a frying pan over med/high heat. Add the onion, jalapeno, pepper, and garlic and cook until the onion is slightly translucent. Then stir in the bread crumb, mushroom stems, and seasonings. Cook for 1-2 more minutes. Finally Stir in the vegan shredded Parmesan cheese and remove the mixture from heat.
- Stuff the mushroom caps with this mixture and place them on an ungreased baking sheet 1-2 inches apart. Bake for 8-10 minutes.
- Serve warm and enjoy!
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat the mushrooms in the microwave or on a sheet pan in the oven.
Keywords: Stuffed Mushrooms, Appetizer, Vegan
