CRISPY VEGAN STUFFED MUSHROOMS – tips below!
A recipe for mushroom lovers only, these stuffed mushroom caps are a great appetizer or side at a dinner party. Subscribe for more healthy vegan recipe ideas!
Tips:
1. Mushrooms release a LOT of water, especially when cut up small. When your mushroom filling is cooking, leave on low heat for about 10 mins to allow most of the water to evaporate. If it is still too watery after breadcrumbs, either add more breadcrumbs or some cornflour.
2. Topping with some feta cheese would be great on these – the benefit of hindsight!
3. If you don’t have walnuts I would add any nuts – that extra crunch adding to the crispiness goes a long way.
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[Music] these spinach and breadcrumb stuffed mushroom are a great starter or appetizer at dinner party start by spooning out the stalk and mushroom from your mushroom cap and save them for later in a bowl preheat your mushroom cap for a few minutes only so they don’t release too much water and add some chopped onions to a pan add the rest of the mushrooms spinach nutritional yeast cumin salt and pepper cover it to allow the water to release and then add some dark miso paste leave it on low heat then add chopped walnuts and plenty of breadcrumbs to soak up the moisture and leave the mushrooms crispy at the end stuff the mushroom caps and at this stage you can also add cheese on top if you wanted to place in the oven for about 10 minutes and top with some basil