The Ultimate Artichoke Stuffed Mushrooms Recipe
These Artichoke Stuffed Mushrooms are simple to make and are totally delicious! They’ll be a huge hit at any gathering and make a great appetizer for Thanksgiving.
Stuffed Mushrooms Recipe
1 pound baby bella’s
2 14 ounce cans artichoke hearts, drained & rinsed
1/2 cup vegan mayonnaise
1 tablespoon lemon juice
1 teaspoon mustard
2-3 tablespoons nutritional yeast
1 teaspoon vegan Worcestershire sauce
1 teaspoon dried parsley (or 2 Tbsp fresh-cut)
1 teaspoon garlic powder
Salt & fresh cracked pepper, to taste
1/2 cup green onion, sliced thin (green part only)
1/2 cup panko breadcrumbs, + more for topping
Have a stuffed mushrooms recipe that you love? let us know in the comments!
Preheat oven to 400° F (200° C). Grease a 9×13 baking dish.
Dry brush mushrooms and gently twist off stems. Using a small spoon, scrape out the brown gills. Place them in the baking dish and lightly season with salt & pepper.
Add the artichoke hearts to a food processor and give 3-4 long pulses, until shredded. Don’t over process.
To a large bowl, add mayonnaise, lemon juice, mustard, worcestershire sauce, nutritional yeast, parsley, garlic powder, salt & fresh cracked pepper. Combine well.
Add the shredded artichoke hearts, bread crumbs, and green onion. Combine well. Taste for seasoning and add more if needed.
Using a small spoon, stuff each mushroom cap and place in the greased baking dish (leave a small amount of room in between each mushroom). Sprinkle the tops with panko breadcrumbs and drizzle with oil if desired.
Place in oven and bake for 20-30 minutes, until heated throughout and lightly browned on top. Serve hot. (sprinkle with fresh-cut parsley, crushed red pepper, or vegan parmesan cheese, if desired).
- If you can’t find vegan Worcestershire sauce, you can use low-sodium soy sauce.
- Fills about 24-28 stuffed mushrooms, depending on their size.
* You can make filling the day before. Just cover and pop it in the fridge.
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