The latest in my series of healthy vegan recipes is a vegan mushroom recipe that makes a delicious appetizer, or you could make a meal by putting the stuffed mushrooms on a bed of greens or grains (if you like mushrooms, I use them in a couple of different recipes in the 7 day diet plan.
Mushrooms, as a relatively solitary representative in our diet from the fungi family, bring a very different nutrient profile from most other vegetables. They are thought of as an important component of healing in Chinese medicine.
Prep time: 10 minutes
Cooking Time: 35 - 40 minutes
Time from start to eating: 45-50 minutes
Makes enough for 12 mushrooms.
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This transcription will have some mistakes because it is partially automated.
Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight I’m gonna do a little something different. Phil and I when we have something that we want to celebrate like a birthday or we just feel like hanging out together and having a fun night.
What we often do is an appetizer night and so we get together in the kitchen and think of all the yummy things we want to make, he make something, I make something and then we have our appetizers over the course of about an hour and then it really is nice because its allows us time to have fun together in the kitchen.
And it also slows down our dinner so that we’re not just pounding our stomach with a big meal but we can eat a lot of different yummy things. So then I’m gonna show you tonight is one of my favorite stuffed mushrooms.
And I got a rather large brown mushroom they’re a good size for stuffing. You can fit stuff in here. Feel free whatever type of mushroom you like but obviously the best kind is one that has a nice hollow in the middle for you to stuff.
So I’ve got some onion starting to sautéing at the back here, they’re just going in a little bit of olive oil and I’m waiting to see them turn translucence. No need to brown, you can if you like but no need to and then I’m gonna move on to some garlic and I’m using the mushrooms stems which I have all chopped up already.
So I’m ready for the garlic now, just throw that in. Alright! So I’m gonna get the mushrooms stems in here as well. So I’ve chopped these up because I had to take them out of the mushrooms I don’t wanna waste them I’m gonna put them on the stuffing.
Really good use for them they have a lot thicker texture and then I’m gonna make this dish with some almonds so it’s gonna go really nicely with the stem, give it some good texture in the middle.
Ok! I’m gonna season this with thyme and I’m out of fresh thyme at the moment which is a shame so I’m gonna use some dried, squish the dried thyme between your fingers to release the flavor and get it in right now with the oil and the vegetables so that it can travel through your dish.
Fresh thyme can be added now, it’s pretty hardly, it will stand out to the cooking that we’re gonna do or you can add it at the end whichever you prefer. Alright! I’m just gonna let those cook for a few minutes, I’ll be back in a sec.
Ok! This have been going for a few minutes and the mushrooms stems have really shrunked in size, they release some of their juices and turning the smell of the mushroom and thyme coming together it’s really lovely.
So that’s ready for the next step which is a little bit of wine, you can use red wine or white wine depending on what kind of flavors you like and maybe depending on what your drinking that night.
And I don’t usually measure, just give kind of a guideline in the recipe but you just wanted to sizzle at the bottom of the pan and then you’re gonna wait for the juice to be pretty much cook off at this point.
So sizzle it away and then I’m gonna add a little bit of water, let’s see what we got here, some bit of water there as well and then just make sure that everything is getting stirred. We’ll add the mushroom tops to the pan and this is where we basting our baster. Feel the squishy things that you use in turkeys that might come in handy here.
You can get some juice up on top. Oh now washing mushroom top, a lot of people say not to get your mushrooms tops wet, not to wash them, just brush them off. That is certainly the best way to do it, it will retain the flavor of the mushrooms but sometimes you get some really dirty mushrooms and you know what if you dry them off right after you wash them they’ll be fine. Don’t worry about it, the stems will wash up beautifully so when I use these stem they have quite a dirt on them so I gave them a good wash.
The tops I rinse very very briefly and then dried them off and I’m having a bit trouble here fitting all these mushrooms in my pan because I found some really beautiful huge ones but they’re gonna be ok and what I’m gonna do is just pour just a little bit more wine on top of them because I don’t have a baster and what we’ll do is just put them on here and give it a little sprinkle.
Lemon juice also lovely if you have fresh lemon in the house, you could sprinkle your mushroom tops with that, add some beautiful flavor as well. Alright! So while these guys are cooking for a few minutes we can get the rest of the filling ready.
What I’ve done is toasted some almonds and then ground them up in my coffee grinder, very handy little tool for grounding things. I don’t drink coffee but I use it a lot.
So I’ve got this almonds down to a powder with some chunks, I don’t mind chunks here and there. A little almond chunk is pretty nice. I don’t really like a butter texture so don’t grind them that much.
If you don’t have a coffee grinder you could also use your blender maybe or your food processor or you could buy ground almonds but the flavor is so much better when if you toast the almonds first and then grind them up.
Alright! Into the almonds what I’m gonna add is some salt, sea salt of course and just go by feel I go pretty much until I don’t feel like grinding anymore. If you have some fine ground sea salt just take like a pinch and some black pepper, fresh ground and a little bit of nutritional yeast so about a tablespoon full.
Now that is optional if you don’t have access to nutritional yeast, don’t worry about that, it’s for flavor, it makes things taste a little bit richer, a little bit cheesier but you definitely don’t need it. I just happen to feel lucky enough to live in a place where I have a good source of these lovely things.
Mushroom cups just lightly cooked, they start to collect a bit of color juice in the middle, that’s means they just started to cook and that’s all I wanted to see.
Next is spinach gonna go in the pan with the onion and mushroom stems. Now I tried to put approximate amounts when I post my recipes but really what you should be doing is looking up on what you are making and figure out how much you need.
So if I look at the mushrooms cups that I have here I’ve got a pretty good pile of spinach going in here and keep in mind that greens always shrink when they cook but I’m gonna do about two big handfuls of soinach that I’ve chopped up here.
And then at this point I’ll add some salt here, that’s gonna help draw the moisture out if the spinach and make it wilt. So I’m gonna stir this in and all I’m looking for is the spinach to just start to wilt coz its going in the oven after this but you don’t want it to be too stiff just wanna bring the moisture out of the spinach and then we’ll mix it in with the almonds.
So once everything is cook, your mixing it in, I’ve got most of my mushrooms stuffed here. Taste the mixture before you start stuffing your mushrooms. Makes sure you like it, it got enough flavor. Mine is a really wonderful, earthly flavor, those mushrooms stems really add a lot so I definitely recommend throwing that root.
These guys have been in the oven for about 25 minutes and they’re looking pretty nice right now you can see them starting to get a little bit crispy on the top and the juice is starting to flow around to the bottom. Lovely, smells delicious. Can’t wait to eat them, hope you enjoy!