Vegan Herb-Stuffed Mushrooms Recipe

About this recipe

A delightful vegan twist on a classic dish, these herb-stuffed mushrooms are packed with flavor from fresh parsley, thyme, and a hint of paprika. Perfect for a satisfying dinner or as a hearty appetizer.

Ingredients

• 25 g Parsley
• 125 g White Shimeji Mushroom (Anabe)
• 50 g The Select Aisle Bread Crumbs
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 pc (50 g) On1Y Pepper Grinder
• 10 g Fresh Thyme
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 1 pc (52 g) On1Y Paprika Powder

Instructions

1. 1. Clean the mushroom caps thoroughly, removing any dirt, and set aside.
2. 2. In a small bowl, mix 1/4 cup bread crumbs, 1 tablespoon chopped parsley, 1/8 teaspoon thyme, 1/4 teaspoon paprika, and 1/8 teaspoon pepper.
3. 3. Melt 3 tablespoons of coconut oil in a pan over medium heat. Add the breadcrumb mixture and stir until lightly toasted, about 2-3 minutes.
4. 4. Add 2 teaspoons of lemon juice to the breadcrumb mixture and stir to combine. Remove from heat.
5. 5. Preheat your oven to 375°F (190°C). Stuff each mushroom cap with the breadcrumb mixture, pressing gently to pack it in.
6. 6. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden brown.
7. 7. Remove from the oven and let cool slightly before serving. Garnish with additional parsley if desired.