Keto Vegan Parmesan Stuffed Mushrooms Recipe

Gluten Free
Paleo
Quick Easy
Sides
Snacks
Vegan
Vegetarian
4.9/5
(2201 reviews)
Keto Vegan Parmesan Stuffed Mushrooms
Zylo Recipes

Description

These savory stuffed mushrooms offer a delightful combination of earthy flavors and satisfying textures, making them a wonderful choice as a snack, appetizer, or even a component of a larger meal. Their convenient size and preparation make them ideal as elegant finger foods, and they can be easily prepared in generous quantities for gatherings or meal prepping. The potential to freeze them before baking adds to their convenience.

The heart of these stuffed mushrooms lies in their rich, umami-packed filling. A vibrant blend of sunflower seeds, nutritional yeast, and aromatic spices comes together to mimic the taste and texture of parmesan cheese, offering a plant-based alternative that doesn't compromise on flavor. This "vegan parmesan" is then combined with creamy tahini, fragrant olive oil, and a medley of fresh and dried herbs, resulting in a dense, cheesy, and intensely flavorful stuffing.

This mixture is carefully packed into tender cremini mushrooms, creating a harmonious marriage of textures and tastes. As the stuffed mushrooms bake, the filling melds together, infusing the mushrooms with its savory essence. The mushrooms become wonderfully tender, their earthy notes complementing the richness of the stuffing.

The aroma that fills the kitchen is simply irresistible, hinting at the deliciousness to come. Serve these warm stuffed mushrooms alongside a crisp salad or a comforting bowl of soup for a complete and satisfying experience. For added convenience, you can prepare these stuffed mushrooms ahead of time and freeze them.

When ready to bake, simply pop the frozen mushrooms into a preheated oven and bake until heated through. A drizzle of olive oil before the final bake enhances their flavor and adds a touch of richness. Feel free to experiment with additional ingredients to customize the filling to your liking.

Chopped walnuts or cashews can add a delightful crunch and nutty flavor, while minced peppers, pimentos, olives, or onions can introduce bursts of color, moisture, and savory complexity. The possibilities are endless, allowing you to create your own signature version of these delectable stuffed mushrooms.

Preparation Time

Prep Time
15 min
Cook Time
40 min
Total Time
55 min

Nutrition Information

Per 1 piece serving
C
Calories
70 Kcal

C
Carbs
2 g
Fi
Fiber
1 g
Sugar
1 g

P
Protein
1 g

C
Fats
6 g
Saturated Fats 1 g
Unsaturated Fats 4 g

Cholestrol 0 mg
Sodium 50 mg
Potassium 50 mg
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Ingredients

    1.
    Sunflower seeds, dry roasted, unsalted
    Sunflower seeds, dry roasted, unsalted
    3 oz
    2.
    Nutritional Yeast
    Nutritional Yeast
    3 tbsp
    3.
    Sesame seeds
    Sesame seeds
    1 tbsp
    4.
    Garlic powder
    Garlic powder
    0.13 tsp
    5.
    Salt
    Salt
    0.25 tsp
    6.
    Tahini
    Tahini
    1 tbsp
    7.
    Olive Oil
    Olive Oil
    2 tbsp
    8.
    Garlic
    Garlic
    1 tbsp, chopped
    9.
    Italian seasoning
    Italian seasoning
    0.75 tsp
    10.
    Chives
    Chives
    2 tsp, cut pieces
    11.
    Brown mushrooms
    Brown mushrooms
    18 each
    12.
    Olive Oil
    Olive Oil
    2 tbsp

Instructions

    1.
    Combine sunflower seeds, nutritional yeast, sesame seeds, garlic powder, and salt in a food processor or high-quality blender until finely grated like parmesan cheese. A bullet blender can also work. Taste and add extra yeast, salt, or flavorings as desired. Scrape down the blender and blend multiple times to ensure no chunky sunflower seed pieces remain.
    2.
    Add the vegan parmesan cheese to a large mixing bowl. Stir in tahini, the first amount of olive oil, minced garlic, Italian seasoning, and chopped chives until a pasty mixture forms. Prepare medium and large-sized cremini mushroom caps by removing the stems and arranging them on a parchment paper-lined sheet tray.
    3.
    Preheat oven to 350 degrees. Fill each mushroom cap with about 2 teaspoons of parmesan filling, gently packing it down so it densely fills the caps. It 's okay if some filling rises above the mushrooms. Drizzle approximately ¼ teaspoon of olive oil over each piece.
    4.
    Bake the tray of mushrooms for 35 minutes or until done. The parmesan filling should be lightly golden with a slight crust, and the mushrooms should be tender but still hold their shape. Allow them to cool for 5 minutes before enjoying. Store fully cooled stuffed mushrooms in an airtight container in the refrigerator.