no Sweat Vegan
VEGAN STUFFED MUSHROOMS WITH HERBED ALMOND RICOTTA
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Why you will love this recipe
– Flavorful & Delicious! – Quick & Easy – Dairy-Free / Lactose-Free – Healthy & Oil-Free or Low-Oil
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Prep Time 15 Min
total Time: 35 MIn
Key Ingredients
– 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.
Step 1
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STEP 2
Carefully break off the mushroom stems and set them aside. Use a small spoon to scoop out the mushroom gills and set them aside.
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Roughly chop or use your hands to break apart the mushroom stems. Wash and chop the herbs.
Step 3
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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.
Step 4
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Add the garlic and season with salt and pepper. Sauté for one more minute, then remove from heat.
Step 5
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Mix the vegan ricotta, breadcrumbs, and mushroom filling in a small bowl.
Step 6
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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.
Step 7
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Carefully fill each cap with the filling. Bake the stuffed mushrooms in the oven. Tap below to find out the time and temperature!
Step 8
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Serve and enjoy right away! For the full recipe and instructions, tap below!
Serve!
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