Vegan Stuffed Mushrooms

April 20, 2022

Little umami bombs that make the perfect appetizer or dinner side, these vegan stuffed mushrooms are truly the ideal savory bite. Garlicky breadcrumbs and toasted pecans add crunch, while the miso carrot and spinach filling means you won’t miss out on the traditional cheesy filling. These are hearty, delicious, and utterly low-fuss to make!


Ingredients

16 oz. Local Roots baby bella mushrooms

2 oz. Local Roots spinach

3 Local Roots carrots

½ cup pecans

1 tsp. white miso

2 tsps. nutritional yeast, separated

½ tsp. red pepper flakes

2 cloves garlic

½ cup breadcrumbs

2 Tbsps. olive oil, divided

½ tsp. salt


Directions

1. Wash mushrooms, then remove stems. Set caps on a baking sheet and stems on a cutting board. Wash spinach and carrots, then peel carrots. Chop spinach and mushroom stems, then shred carrots. Mince garlic cloves.

2. In a dry pan, toast pecans on low heat, stirring frequently to prevent burning. When you smell a warm nuttiness, remove from the heat and set aside to cool.

3. In the same pan, add 1 Tbsp. of olive oil and minced garlic. Sauté until garlic turns golden, then add in breadcrumbs, 1 tsp. of nutritional yeast, and a pinch of salt. Stir and toast until breadcrumbs turn golden. Pour toasted garlic breadcrumbs into a small bowl and set aside.

TIP: We pre-toast the breadcrumbs before these go in the oven to ensure the filling doesn’t make the breadcrumbs soggy. Toasting the breadcrumbs ahead of time keeps the topping crunchy!

4. Continue using the same pan you used to toast the pecans and breadcrumbs. Sauté spinach, carrots, miso, mushroom stems, 1 tsp. nutritional yeast, and red pepper flakes. While the vegetables release their water and cook, chop cooled, toasted pecans finely. Add pecans to the pan and mix together. Allow filling to cool for a few minutes while you prepare the mushroom caps.

5. Preheat the oven to 350 degrees Fahrenheit. Drizzle mushroom caps in 1 Tbsp. of olive oil and ½ tsp. salt. Use your hands to toss the mushrooms in olive oil and salt until well coated. Place mushrooms flat side down on a baking sheet.

6. Spoon filling into each mushroom cap, filling generously. Top with a sprinkle of the garlicky breadcrumbs. If they fall off onto the tray, press the breadcrumbs gently into the filling.

7. Bake for 20-25 minutes until mushrooms are cooked through, then serve.

 

Recipe by Local Roots contributor Irena Huang / @irena__huang





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