no Sweat Vegan


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

Preheat the oven. Clean the mushrooms with a brush or paper towel.

Step 1


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.

Step 3

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

Add the garlic and season with salt and pepper. Sauté for one more minute, then remove from heat.

Step 5

Mix the vegan ricotta, breadcrumbs, and mushroom filling in a small bowl.

Step 6

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

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

Serve and enjoy right away! For the full recipe and instructions, tap below!


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