Stuffed Mushrooms
Ingredients
1 kg (2 lbs) button mushrooms (such as cremini or Swiss brown)
1 package firm tofu
2 tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
2 tbsp chopped fresh parsley (or 1 tbsp dry)
1 tbsp chopped fresh basil (or 1⁄2 tbsp dry)
1⁄2 tsp celery powder (or other salt substitute)
2 tbsp vegan parmesan - see recipe below
Vegan parmesan ingredients
1⁄2 cup dry roasted unsalted cashews
2 tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
Place all ingredients in a food processor and process until they resemble Parmesan cheese granules.
Preparation
Wash your hands.
Using a paper towel, clean each mushroom, removing debris.
Carefully remove the stem from each mushroom cup.
Grate the mushroom stems.
Blend or process the tofu, nutritional yeast, onion, celery and garlic powder. If you do not have a blender or a food processor, use a fork or a potato masher.
Add the herbs and stir to combine.
Fill each mushroom cup with the mixture and top with a sprinkle of vegan parmesan.
Bake at 375 ̊F (180 ̊C) for 10 - 15 mins or until golden brown.
Best served warm. Do not freeze.
About the Author
This recipe comes from the Green Food Experience (GFE) book, which guides students in preparing simple, delicious dishes for campus events. Through PAN’s GFE grant, medical students worldwide can access free plant-based food for their events, making nutrition-focused learning more accessible, engaging, and community-driven.
