Vegan Friday: Stuffed mushrooms

Ignore the weird lighting. These tasted awesome.

I hadn’t had stuffed mushrooms in years — which is odd, considering they were my favorite food when I was little — but I was hungry one night and had some great-looking mushrooms leftover from a lasagna project, so I rummaged around and came up with the ingredients for a terrific batch of vegan stuffed mushrooms that took about five minutes to assemble and maybe 20 minutes to bake. These are a nice appetizer, or — if you’re me — a perfect dinner on a drizzly fall evening.

Ingredients:
Nine fresh mushrooms
About 1/3 c. frozen Boca crumbles
About 1/3 c. breadcrumbs
Basil, oregano, garlic powder and onion powder to taste
2 T. olive oil, divided
About 1 T. water

I could eat my own weight in mushrooms. I really could.

Preheat oven to 350 degrees. Drizzle half of the olive oil over the bottom of a baking dish. Remove stems from mushrooms and arrange caps in the dish.

Veggie crumbles, breadcrumbs and a little seasoning make a quick filling.

Thaw Boca crumbles in the microwave for about 30 seconds. Stir in remaining ingredients to make a thick paste.

Stuffed and ready to bake.

Fill mushroom caps with Boca mixture and bake until tops start to brown. Depending on your oven, this should take about 15 to 20 minutes.

Note: You could double or triple this recipe easily; I just used nine mushrooms because that was all I had in the fridge. The leftover mushroom stems are good in meatloaf, stuffing or vegetable stock. (If you have a worm bin, they also make a nice treat for your little gardeners. Redworms like mushrooms.)

Enjoy!

Emily