Sunday, 20 October 2013

Stuffed Mushrooms

These stuffed mushrooms have an Italian flavour and are perfect for party appetizers. This is a recipe of my husbands that was adapted from a bunch of different recipes put together.

Stuffed Mushrooms
Serves 4
Calories per serve 300


15 medium mushrooms
16 oz Veg Mince (I used Helen's Kitchen which was only 12 oz)
1 tsp salt
1/2 tsp dried parsley
1/4 tsp rubbed sage
1/4 tsp fresh black pepper
1/4 tsp ground red pepper
1/4 tsp ground coriander seed
1 cup Italian bread crumbs*** (we ended up needing 2 cups of breadcrumbs because the Helen's Kitchen vegan mince is a bit liquidy)
1 egg replacer
4 Tbls vegan butter, melted or soft


Preheat oven to 400F.
Wash and dry mushrooms and pull out stems. Keep the stems to the side.
Place mushrooms stem side up onto a baking tray.
In a food processor add mushroom stems, vegan mince, egg replacer, all the herbs, seasonings and spices.
Mix well then pour mixture into a bowl.
Add the breadcrumbs and butter and mix thoroughly, you want the consistency of cookie dough so that you can mold pieces. If it's too liquidy add more breadcrumbs.
Take a mushroom one at a time and add a small amount to the inside pressing into all the creases.
Take a bit more and mound on top of the mushroom.

Repeat until all are done.
Bake for around 20-25 minutes, or until the tops are golden brown.

***We used regular GF breadcrumbs and made them Italian by adding the following herbs and spices;

  • 1/2 tsp salt
  • 1/2 tsp dried parsley
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil

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