Monday, February 9, 2009

Vegan Stuffed Mushrooms


I really didn't know how these were going to go over. I like mushrooms, but I know they're one of those foods: the kind that people hate, avoid and dig out of dishes. I grew up with one of those people. My sister hates mushrooms (she dislikes bananas too in case you ever wanted to bake her something), so I was a little worried when I decided to make them for a party on Saturday night.

Fortunately, they were gobbled up. Even after explaining that they were vegan and gluten-free stuffed mushrooms. Phew.

These mushrooms are naturally vegan (no fake cheese used) and naturally gluten-free (no breadcrumbs of any sort are used -- I found they're just not necessary), so no strange ingredients to buy: just vegetables and spices (and a little fruit and nut).

Vegan Stuffed Mushrooms (gluten-free, dairy-free, paleo)

20 ounces (or about 18 total) stuffing mushrooms
2 tablespoons olive oil
1 red pepper
1 green pepper
1 small yellow onion
1/2 red onion
1/4 cup dried cranberries (optional)
1/4 cup pecans (optional)
1 teaspoon garlic powder (or fresh garlic)
1 1/2 teaspoon dried oregano
salt and pepper to taste

Remove the stems from the mushrooms and chop. Then roughly chop the peppers and onions. Add the olive oil to a skillet over medium heat and add the mushroom stems, peppers and onions. Add the garlic powder, oregano, salt and pepper and saute for at least thirty minutes until carmelized slightly. Meanwhile, chop to pecans. During the last five minutes of cooking, add the pecans and cranberries. Then, add the mixture to a food processor and pulse until the mixture has combined into a paste. Preheat the oven to 400 degrees F and stuff the mushrooms with the filling and place on a oiled cookie sheet. Bake for twenty minutes, or until the tops are slightly browned.

These are best served at room temperature.


10 comments:

Alisa - Frugal Foodie said...

I love that you made these without bread crumbs or tofu! It seems like so many use soy for the filler.

Ricki said...

These sound fabulous--I bet the pecans and cranberries taste wonderful in the stuffing! Another recipe that I want to try. . . !!

Marlow said...

Yum!!! I love stuffed mushrooms. I take Tofutti cream cheese and mix it with Simply Organic Dill Dip and stuff. Then I bake until the cream cheese browns a bit. Yummy!

Liz said...

Thanks Alisa. I thought I'd give it a try without the typical fillings and it worked out really well!

Thanks Ricki! The pecans, when diced, and then pureed acted as a nice binder, along with adding flavor.

That recipe sounds amazing Marlow! Yum.

Anonymous said...

After searching for 'Vegan Stuffed Mushrooms' on Google, I selected this recipe to cook as an appetizer before a vegan pizza my girlfriend was making. I am not vegan myself, but I try to cook something vegan for us on my days off. These mushrooms were absolutely delicious; the addition of the dried cranberries gave the mushrooms a sweetness that balanced well with earthiness of the mushroom, and also enhanced the caramelized onions. Thank you for posting this great vegan recipe!

NeenaLove said...

i will be trying this recipe tonight. the recipe sounds YUMMO!

Raché said...

I added cashews and a combination of golden raisins, ginger, and cranberries and it was amazing! The cranberries with the spiciness of the peppers and onions is genius.

Thanks for posting a recipe that consists of REAL FOOD. As stated previously, everywhere else on the net seems to have cheese, bread crumbs, or tofu as filler.

Will totally be making these again on Easter for my (non-vegan) relatives. :)

Anonymous said...

Hi,

I love this recipe for a gluten free vegetarian friend (and everyone else). I swapped out the pecans for LSA mix and it works a treat! When I have no dairy allergies to worry about I also drop in some feta. We have egg allergies in the family too. I am so glad I found your blog.

Thanks, Gill

Anonymous said...

I made these last night (minus the cranberries and using yellow pepper in place of the green) they were absolutely amazing, I wish I had made twice as many. Thanks for sharing and I can't wait to try other recipes on your blog!

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