• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Turmeric Latte
Sweet + Sticky Brussels Sprouts Noodles
Roast Potato Swirl
Harissa Aubergine + Pisto Traybake
Charred Broccoli Caesar Salad
Creamy Cauliflower Linguine
Miso Chocolate Chip Cookies
7 Yummy Toddler-Friendly Vegan Breakfasts
Vietnamese Style Mushroom Noodle Salad
Pea Hummus
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Snacks

Stuffed Mushrooms

by Roxy, So Vegan October 21, 2016November 29, 2021
October 21, 2016November 29, 2021

Makes 8 stuffed mushrooms.

Ingredients

250g (8.8oz) chestnut mushrooms
20g (0.7oz) wild rice
1/4 cup walnuts roughly chopped
1/2 onion diced
1 clove garlic chopped
1/2 red pepper diced
1/4 tsp each salt & pepper
25g (0.9oz) vegan parmesan cheese grated
3 tbsp olive oil

Stuffed Mushrooms

Stuffed Mushrooms
– Full recipe http://bit.ly/2eyRULD

Posted by So Vegan on Friday, 21 October 2016

Method

1. Preheat oven to 180 degrees celsius.

2. Cook rice as per package instructions.

3. Meanwhile, remove stalks from mushrooms and place mushrooms on a baking tray. Drizzle mushrooms with a little olive oil and bake in preheated oven for 10 minutes.

4. Toast walnuts in pan over a medium heat for 5 minutes.

5. Wipe the pan clean, drizzle with a little oil and fry the onion for a few minutes until soft. Next add the red pepper, garlic, salt & pepper, and continue to fry for a further 5 minutes.

6. Place cooked rice, toasted walnuts, the fried pepper mix and cheese (leave a little for topping) into a mixing bowl and combine.

7. Remove excess water from the mushroms. Then, using a teaspoon, gently fill each mushroom with the rice mix and sprinkle a little of the leftover cheese on top.

8. Place stuffed mushroom on baking tray and bake for a further 10 minutes.

so veganstuffed mushroomsveganvegan cheesevegan recipesveganism
1 Comment
0
FacebookTwitterGoogle +Pinterest
Previous post
Mushroom & Bean Burger
Next post
Pumpkin Spice Latte

You may also like

Pea Hummus

August 31, 2022

Rum + Raisin Banana Bread

August 24, 2022

Romesco Bread Swirls

August 22, 2022

Chocolate Hummus

May 23, 2022

Leftovers Pakoras

April 27, 2022

Miso + Maple Rosemary Fries

April 18, 2022

Maple + Pecan Baklava

April 12, 2022

Za’atar Pitta Crisps

February 8, 2022

Dark Roasted Nut Butter

January 18, 2022

Baba Ganoush

August 9, 2021

1 Comment

FastMazie September 20, 2017 - 12:50 am

I see you don’t monetize your website, don’t waste your traffic,
you can earn extra bucks every month because you’ve got hi quality content.
If you want to know how to make extra $$$, search for: best
adsense alternative Dracko’s tricks

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 2

    Homemade Pitta Bread

    February 3, 2020
  • 3

    Romesco Bread Swirls

    August 22, 2022
  • 4

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 5

    Ultimate Vegan Chilli

    January 4, 2021

Tweets

We're feeling very proud to be featured in the @FlutterDev showcase, which includes some of the best cross-platfro… https://t.co/D1l5XgG8P3

15-Nov-2022

Reply Retweet Favourite
New baklava recipe dropping very soon. Keep those eyes peeled 👀 https://t.co/YDQNb2dbQV

05-Apr-2022

Reply Retweet Favourite
We're slightly too obsessed with sweet potato. Here we put them to work with bulgur, chickpeas and spices to create… https://t.co/6U38ImfOLd

03-Feb-2022

Reply Retweet Favourite
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact