Vegan stuffed mushrooms are a vegetarian take on the traditional stuffed mushroom recipe, which is usually laden with ingredients that are restricted from a vegan diet. This mushroom dish contains various vegetables and herbs, and can be served as either a main dish or an appetizer. Mushrooms are a source of protein, which is an ingredient that some vegan diets lack.
A variety of mushrooms and sizes can be used to make this dish depending on the flavor profile desired. Medium-sized mushrooms are the most frequently used, though whole portabella mushrooms can also be used. Any mushroom that, once the stem has been removed, has enough room for stuffing can be used.
The stuffing in this dish differs from traditional recipes because most vegans do not eat dairy products, meat, or eggs. Vegan stuffed mushrooms include other vegetables such as celery, bell peppers, and onions, as well as herbs like dill weed, garlic, and oregano. Olive oil is used to cook the vegetables in a skillet, while balsamic vinegar is often added in order to add flavor. While ground beef is a common ingredient in traditional stuffed mushrooms, most vegan versions substitute vegetables and herbs. If extra protein is desired, than many cooks add tofu, or soybean curd, or nuts to the dish as well, though nuts should be used with caution as they could potentially cause an allergic reaction.
Traditional stuffed mushroom recipes call for cooking the ingredients in butter and topping off the dish with cheese, items which are not part of a vegan diet, so other ingredients must be used for the cooking process. Generally, the ingredients are sauteéd in olive oil in a pan. If tofu is used, it can be added at the end of the cooking process along with balsamic vinegar, pepper, and salt. The ingredients are cooked for approximately 10 minutes and before they are stuffed inside the mushrooms. The vegan stuffed mushrooms should be either broiled or baked to brown the tops before they can be served.
