no Sweat Vegan
VEGAN STUFFED MUSHROOMS WITH HERBED ALMOND RICOTTA
Why you will love this recipe
– Flavorful & Delicious! – Quick & Easy – Dairy-Free / Lactose-Free – Healthy & Oil-Free or Low-Oil
Prep Time 15 Min
total Time: 35 MIn
– Button Mushrooms (white or cremini) – Vegan Ricotta – Bread Crumbs
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Preheat the oven. Clean the mushrooms with a brush or paper towel.
Carefully break off the mushroom stems and set them aside. Use a small spoon to scoop out the mushroom gills and set them aside.
Roughly chop or use your hands to break apart the mushroom stems. Wash and chop the herbs.
Sautee the mushroom stems and gills over medium heat. Add the herbs as they soften. Use a Microplane or garlic press to mince the garlic.
Add the garlic and season with salt and pepper. Sauté for one more minute, then remove from heat.
Mix the vegan ricotta, breadcrumbs, and mushroom filling in a small bowl.
Place the mushroom caps on a lined baking sheet. Brush the rim of each cap with broth, aquafaba, or olive oil—season with salt and pepper.
Carefully fill each cap with the filling. Bake the stuffed mushrooms in the oven. Tap below to find out the time and temperature!
Serve and enjoy right away! For the full recipe and instructions, tap below!
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