Mediterranean Vegan Stuffed Mushrooms Recipe

There’s something truly satisfying about bringing together these vibrant ingredients to create a dish that’s both visually stunning and incredibly delicious. The combination of earthy mushrooms and Mediterranean flavors like sun-dried tomatoes, olives, and a hint of lemon turns this recipe into a delightful experience, perfect for impressing guests or treating yourself to a solo gourmet moment.

Creating dishes that are both flavorful and nourishing is my passion, and these Mediterranean Vegan Stuffed Mushrooms exemplify it. They are packed with a generous amount of portobello mushrooms, garlic, and sun-dried tomatoes, and they also contain a really nice quantity of quinoa, which is perfect for a vegan or gluten-free diet and, along with the other ingredients, makes the stuffed mushrooms high in protein.

But the beautiful part about these little guys is that they don’t taste like health food. With a hint of lemon juice and a good amount of fragrant oregano, they taste like a burst of Mediterranean goodness.

Mediterranean Vegan Stuffed Mushrooms Recipe Ingredients

• Portobello or Cremini Mushrooms: Rich in umami, low in calories, fiber-packed.
• Olive Oil: Heart-healthy fats, enhances flavor, promotes satiety.
• Garlic: Adds aromatic depth, contains antioxidants, boosts immunity.
• Red Bell Pepper: Sweet, vibrant color, high in vitamin C.
• Zucchini: Low-calorie, hydrating, rich in vitamins A and C.
• Sun-Dried Tomatoes: Intense flavor, high in antioxidants, rich in lycopene.
• Kalamata Olives: Salty depth, healthy monounsaturated fats, vitamin E source.
• Quinoa or Couscous: Protein-rich base, fiber content, provides texture.
• Pine Nuts: Nutty flavor, contains protein, heart-healthy fats.
• Nutritional Yeast: Cheesy flavor, rich in B-vitamins, vegan-friendly umami.
• Lemon Juice: Adds brightness, vitamin C, balances flavors.

Mediterranean Vegan Stuffed Mushrooms Recipe Ingredient Quantities

• 12 large portobello or cremini mushrooms, stems removed and finely chopped
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 zucchini, finely chopped
• 1/2 cup sun-dried tomatoes, finely chopped
• 1/2 cup kalamata olives, pitted and chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cooked quinoa or couscous
• 1/4 cup pine nuts, lightly toasted
• 1/4 cup fresh parsley, chopped
• 3 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/4 cup breadcrumbs (optional, for texture)

How to Make this Mediterranean Vegan Stuffed Mushrooms Recipe

1. Set aside the mushroom caps, gill side up, on a baking sheet, and preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. In a large skillet over medium heat, warm the olive oil. Sauté the chopped mushroom stems and onion in the oil until the onion is translucent, about 5 minutes.

3. Include the garlic, zucchini, and red bell pepper. Stir these in, and then cook for 5 more minutes, until the mixture has a thick gravy-like consistency and the veggies are tender.

4. Stir in the sun-dried tomatoes, kalamata olives, oregano, thyme, salt, and black pepper. Combine effectively and prolong the cooking for two to three minutes.

5. Take the skillet off the heat and mix in the cooked quinoa or couscous, the toasted pine nuts, fresh parsley, nutritional yeast, and lemon juice. Stir until all the ingredients are nicely blended.

6. Sample the stuffing and correct the seasonings if needed.

7. If you want to add some extra texture, you can incorporate breadcrumbs into the mixture. Stir well to combine.

8. The filling should be spooned generously into each mushroom cap, and pressed down gently to pack the mixture.

9. In the oven that has been preheated, bake for a span of 20-25 minutes, or until the mushrooms reach a state of tenderness and the tops achieve a slight gilding.

10. Take from the oven and allow to cool for a few minutes before dishing up. Delight in your Mediterranean Vegan Stuffed Mushrooms as an elegant appetizer or a simple main dish!

Mediterranean Vegan Stuffed Mushrooms Recipe Equipment Needed

1. Baking sheet
2. Skillet
3. Stirring spoon or spatula
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Mixing bowl (optional, for combining ingredients)
9. Oven mitts or pot holders
10. Spoon (for filling mushrooms)

FAQ

• Q: Can I use another type of mushroom instead of portobello or cremini?Certainly, you have the option of utilizing white button mushrooms or any other sizable mushrooms suitable for stuffing.
• Q: What can I use instead of nutritional yeast?A: If you aren’t being strict with veganism, you can swap nutritional yeast with a little bit of grated vegan cheese or leave it out altogether for a less cheesy flavor.
• Q: How can I make this recipe gluten-free?A: Use breadcrumbs that are free of gluten, or skip them altogether. Make sure that your sun-dried tomatoes, olives, and all other packaged ingredients are free of gluten.
• Q: Can I prepare the stuffing in advance?A: Absolutely, you can make the stuffing a day ahead and keep it in the fridge. When you’re ready to serve, stuff and bake the mushrooms.
• Q: How should I store leftovers?A: Refrigerate any remaining stuffed mushrooms in an airtight container for up to 3 days. Before serving, reheat in the oven or microwave.
• Q: Is there an alternative to pine nuts?B: If preferred, you can use chopped walnuts or almonds instead of pine nuts.

Mediterranean Vegan Stuffed Mushrooms Recipe Substitutions and Variations

– 12 large portobello or cremini mushrooms: If you want a milder flavor, use large button mushrooms instead.
– 1 tablespoon olive oil: Substitute avocado oil for a different flavor profile.
– 1/2 cup sun-dried tomatoes: Substitute with cherry tomatoes for a fresher taste.
– 1/2 cup kalamata olives: Substitute with green olives for a milder taste.
Substitute chopped walnuts for pine nuts in this amount and enjoy the different texture and taste.

Pro Tips

1. Mushroom Selection: Choose mushrooms that are firm and free from blemishes. If available, opt for similarly sized mushrooms for even cooking and presentation.