Vegan Stuffed Mushrooms
Stuffed mushrooms make a great appetizer or finger food for a party! These stuffed mushrooms happen to be vegan, gluten free and actually healthy! Instead of being filled with cheese and breadcrumbs, I make a filling with walnuts, Italian flavors and a bit of nutritional yeast to give them a cheesy flavor! They are delicious! These would be the perfect thing to make for New Years Eve!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 400F degrees, and line a sheet pan with parchment.
- Combine the walnuts, yeast, basil, oregano, garlic and sea salt in the food processor and process until chopped and walnuts are small pieces. Add the tomato paste and arugula and pulse until blended and arugula somewhat chopped.
- Spoon into the mushroom caps so that they are heaped full. Place in the oven, and bake for about 30 minutes until the mushrooms are tender. Remove from the oven, garnish with basil, and serve!
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- Heart Healthy
- Side Dish