Vegan Stuffed Mushrooms with Herbed Almond Ricotta
Fresh herbs, tangy almond ricotta, crunchy breadcrumbs, and a little kick of spicy red pepper flakes make these baked Vegan Stuffed Mushrooms the star of any spread. Whether you're serving them as an appetizer at a holiday gathering or cozying up for a night in, these delicious bites are sure to please any palate!
Clean the mushrooms with a brush or paper towel. (See tips above.)
Carefully break off the mushroom stems and set aside. Use a small spoon to scoop out the mushroom gills and set aside. (Don't discard!)
Roughly chop or use your hands to break apart the mushroom stems. Wash and chop the herbs. (Or use frozen herbs.)
Sautee the mushroom stems and gills over medium heat. When they begin to soften, add in the herbs. Use a Microplane or garlic press to mince the garlic. Add the garlic to the mixture and season with sea salt and pepper. Saute one more minute and then remove from the heat so that the garlic doesn't burn.
In a small bowl, mix together the vegan ricotta, breadcrumbs, and mushroom filling.
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 for 17 to 20 minutes.
This recipe could make between 12 to 16 stuffed mushrooms, depending on the size of the mushrooms.
Try to choose mushrooms that are similar in size. For bite-sized appetizers, choose mushrooms slightly on the smaller side. If you want to serve these as part of a meal to be eaten with a fork and knife, then medium or even larger mushrooms will work fine.
It's a good idea to have a few backup mushrooms (in case one breaks while you are removing the stems).
Easy Prep Tip: If you use frozen herbs and break up the mushroom stems with your hands, then you won't need to use the cutting board!