Vegan Stuffed Mushrooms
I take cooking inspiration from all cultures, and nobody does stuffed mushrooms like the Italians! With the combination of cheeses and spices, this is usually a rather indulgent dish, but the veggies and pine nuts in this vegan version add lots of nutrition and protein. Mangia!
Ingredients
Mushrooms:
- 24 mushrooms , (2 inches in diameter, stems removed and chopped, caps reserved)
Fennel and sun-dried tomato stuffing:
- 2 tablespoons olive oil
- 1/2 cup fresh fennel bulb, (trimmed, chopped)
- 1/4 cup sun-dried tomatoes, (packed in oil, drained, chopped)
- 3 cloves garlic, (chopped)
- 1/4 cup fresh basil, (packed, chopped)
- 1 flax egg, (1 tablespoon ground flaxseed + 3 tablespoons water combined in a small bowl, let sit for 10 minutes)
- 1/2 cup pine nuts, (toasted)
- Salt and pepper, (to taste)
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Arrange the mushroom caps on the prepared sheet cavity-sides up and brush them with extra oil. Set aside for now.
- Heat the oil in a large skillet over medium heat. Add the chopped mushroom stems, fennel, sun-dried tomatoes, and garlic, and sauté until the fennel becomes tender (about 10 minutes).
- Transfer the mixture to a medium-sized bowl and mix in the basil, flax egg, and pine nuts, then season it with salt and pepper.
- Place the filling in the mushroom cavities and press down to fill well, but make sure not to overfill.
- Bake until the mushrooms are tender and the filling is heated through (about 20 minutes).
- Let cool briefly before serving. (They can be served warm or at room temperature.)