Delicious vegan stuffed mushrooms that are oil free and gluten free! Watch a mukbang at the end of the recipe!
Healthy and Delicious Vegan Stuffed Mushrooms Mukbang
Looking for a delicious vegan appetizer for your next party? Try this vegan stuffed mushroom recipe that is sure to impress your guests! These bite-sized cremini mushrooms are filled with a tasty mixture of breadcrumbs, onions, garlic, parsley, and cashew cream. Baked to perfection, these stuffed mushrooms are perfect for snacking on and are sure to be a hit at any gathering.
To make this recipe a bit lighter, you can omit the coconut cream and sauté the mushrooms in water instead. The cashew cream sauce adds a creamy and tangy element to the dish, making it even more irresistible. Whether you’re a vegan or just looking to add more plant-based recipes to your repertoire, these stuffed mushrooms are a must-try!
Deliciously Stuffed: Vegan Mushroom Goodness Unleashed!
Hey everyone welcome back today we are going to be making these gluten-free vegan stuffed mushrooms so to start this recipe we are going to want to bake our bread crumbs this bread is gluten-free and the recipe is up on my channel I will also leave it in the description for you so here I have a sandwich size piece of bread that is split into two.
And I am breaking it up over some parchment paper and a pan because we will be putting this in the oven at 350° if you don’t have bread or you don’t have the time to make it you can also use peans for this you will just swap out the same amount of breadcrumbs for peon pieces and chop them very small but you will not need to bake them you’re.
Going to put this in the oven for about 30 minutes after that you are going to take some small crein mushrooms they can be the brown or the white I really like the white but I have both here I used about 24 for this recipe and you are going to remove the stems from all of the mushrooms and set them aside if you happen to notice that the mushrooms are.
Carrying a little bit of dirt on them go ahead and get a paper towel and wipe them clean and that should do the trick you also May notice that sometimes when you are trying to remove the stems from the mushroom it will break or split all the way down if that happens to you don’t worry about it it happened to me a few times and all I did was use that.
Mushroom and chopped it up with the stems so from here I’m going to speed this up a little bit once you have the stem separated from the mushroom caps you are going to begin to start chopping up the stems into small little pieces the reason we want them to be pretty small is because of course they will shrivel up when we cook them but we are.
Going to be placing these inside of the mushroom caps from there we are going to place them in a pan I’m using a ceramic nonstick pan and then from there we are going to get an onion and start cutting that up into small pieces as well you can use any kind of onion I’m using a yellow onion here but red will work just fine as well I wouldn’t suggest using a.
Sweet onion just cuz it could alter the taste of the stuffing once we are done chopping the onion into very small pieces we are going to set this aside next you’re going to place the pan with the mushrooms in an on a stove top and then you will add 3 tpoon of coconut cream and then you are going to cook these mushroom tops down on a medium.
Heat until they are nice and soft so it should take you roughly from 5 to 8 minutes to cook them down I’m just speeding this up a little bit you’ll notice that these mushroom top will shrink and they will start to get pretty small what we are also doing is trying to release a lot of that excess liquid that is going to come out of the.
Mushrooms once that is all done we are going to add the onion you are going to cook these down until they are translucent I’m going to speed this up for you as well because I’m just constantly moving the spoon through the pan making sure that it’s not burning on the bottom but we do like the Browning of it and as you can see I had just.
Added a little bit of water to the pan just to deglaze it this will lift up all that Browning flavor and immerse it back into the mushroom tips and the onions next up we are going to start peeling some fresh garlic for this portion I going to use three to four cloves I like to smash them this way they’re easier to peel one tip I wanted to share is that.
If you notice that your garlic clove has a little green tip that is starting to sprout you want to make sure that you open up the garlic and take out that green stem just make sure you discard you don’t want this to go into the recipe the reason being is it can make it extremely spicy it’s kind of hard to explain the type of spiciness it is.
Because I love spicy Heat this is a little bit different it’s a little too much in like overbearing so make sure you remove that before you start crushing the garlic into the pan so I had turned the heat off here and now I’m just adding the garlic into it the reason why I’m adding the garlic so late is because I really want to savor that.
Really nice garlic flavor once all the crushed garlic is now into the pan I’m going to turn the heat on low and just cook this down for about 1 to 2 minutes you’re going to continue to stir this up making sure that the garlic is Blended very well with the onion and the mushroom tips after that you are going to turn off the heat and then we can get.
Started with some of the herbs you will need about a handful or a bunch of parsley and I like to roll it up a little bit before I chop it it kind of helps making the chopping a little easier and from here you are going to to chop this into very very very small pieces we will be using about A4 cup of this parsley to add to our stuffed.
Mushrooms so for now I’m going to set this aside because next up we are going to make a quick cashew cream sauce so make sure you add 1 and 1/2 cups of raw cashews to a high-speed blender again we are going to use some garlic cloves I used about 5 to six and you can see me removing the peel here again as well while I speed this up you can place the.
Whole garlic cloves into the blender and then from there you are going to take one large lemon and we are going to juice that so I split it in half here and I’m making sure to get all the juice out of the lemon before I pour it into the blender and then from there you are going to add 1 cup of water to the blender as well and then I added about a.
Four of a tablespoon of sea salt this can be to taste as well and we are going to blend this all up until it is nice and creamy this here is the texture that you’re like looking for I’m just going to give it a little bit of a taste test and now that our breadcrumbs are nice and crunchy and crispy we are going to crush these up a little bit they.
Actually taste really good just eating them like this but we want to crush them up so once they cool down I place them in a large plastic baggie and then just mash them down with anything really heavy I used a thick glass mason jar and then I just did this until they were nice and very tiny crumbs now let’s blend everything together so we are.
Going to add our mushroom tip and onion and garlic mixture to a large bowl then we will add our 4th cup of chopped parsley and once our breadcrumbs have been smashed down to tiny pieces we will be using one whole cup adding that into the bowl as well and then we’re going to add our cashew sauce so while we’re mixing this up you’ll notice that I add.
About four to 6 tablespoons depending on how well this Blends up together when we mix it the cashew cream is used as a binder in this re recipe but it also gives it that nice creaminess that stuffed mushrooms have that we definitely want in this recipe as well you’ll know that you have enough cashew cream for this recipe once you can take.
A spoonful of it and it doesn’t fall apart by the way you will have some excess cashew cream thank me later because this is so good on literally everything from simple recipes like rice and beans to the top of your potatoes to using it as a salad dressing I mean really you can put it on everything from here we are going to add a little bit of.
Some sea salt and this can be to taste I’d say I used about a four of a teaspoon use more or less if you’d like remember that the cashew cream does have some sea salt already in it so make sure to taste it first before you add any extra salt and then I added some black pepper as well and then I gave it a nice mix and then these are pretty much ready.
To start stuffing make sure your oven is preheated to 400° F and then we are going to take our mushroom tops and get a spoonful of that stuffing and we are going to just set it on the top I know the camera angle doesn’t get the best of these first few that I did but I set the stuffing on top of the mushroom and then I use the edges of the spoon to kind of.
Mold it down also to note I place these on a pan with parchment paper and I’m going to do this for the rest of the mushrooms all 24 of them when you fill up the sheet with the 24 mushrooms you are going to place these in the oven for about 25 minutes until the tops are nice and browned and then you’ll also notice the mushrooms start to get a little.
Juicy around the edges 25 minutes later this is what they should look like these little bite-sized amazing stuffed mushrooms so that is it you guys details are down below and stay tuned for a quick little mukbang while I taste them for you okay you guys I just got out the shower but I wanted to do this taste test for you it is so hot today I’m.
Going to taste these for you really quick I don’t have time to like do a long you know drawn out video for the taste testing these are the stuffed mushrooms they’re perfect size you want to have like the bite size mushrooms because this way you can just put them all in your mouth in one bite and you don’t have to like bite it two times.
So they have so much so much flavor they’re so good I made them earlier and I wanted to save some for later because I wanted to go on camera and taste them for you guys but earlier it was so hot it was 100° outside today so me and the baby end up going to go swimming in the backyard it was just too hot to be.
Inside so here is another one so I actually these are reheated and they still taste really really good um there’s still a little bit of the crunchiness in there they’re definitely addicting so these are perfect for like a little appetizer for a party or a barbecue we recently just had a.
Barbecue and I should have made these but I haven’t made these since like my second year of going vegan but the thing is when I made them I made them with um with nuts I think I used almonds or something instead of the bread because I didn’t have a good red I didn’t have a good bread recipe at the time so here’s number.
Three mind you I ate like 10 or something earlier um along with like my late lunch it was really good I was just like knocking them back you just like pop them in your mouth I do want to bite one for you guys though so you can see what it looks like.
On the inside so hold on let me see here which one will be easier hopefully it doesn’t fall apart I don’t know if you can get a good is that a good image of it I don’t know I can’t tell I better slow my roll I’m supposed to save some of these okay here’s my last one anyways you guys.
Don’t to love this everybody loves them I would have added a little bit of spice to it but because my son likes eating everything I eat I don’t want to make it too spicy but that’s the only difference I think I would make anyways I just wanted to share that with you guys I know I haven’t posted as much.
Lately but I have so much content that I’ve been creating so stay tuned and I’ll see you guys in the next video bye
