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!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 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 food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Ready in: 45 minutes

Ingredients

• 1 1/4 cups organic walnuts
• 1/4 cup nutritional yeast
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 garlic clove, minced
• 1/4 tsp sea salt
• 2 Tbsp tomato paste
• 1 handful spinach
• 8 oz organic crimini mushrooms (about 12)

Instructions

1. Preheat the oven to 400F degrees, and line a sheet pan with parchment.
2. 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.
3. 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!