Vegan Appetizer Recipes: Stuffed Cremini Mushrooms

May 5, 2015
Before my vegan days, I didn’t eat a lot of mushrooms. They may have even scared me a little. (I mean, fungi?!) It wasn’t until a quirky cooking challenge came my way that I became a mushroom convert. My fiancé and I were invited to a potluck party where we were requested to bring a dish inspired by a work of literature. We wanted to keep the dish plant-based, and it took us a little while to come up with something clever. Eventually, we decided on sautéed, garlic-y mushrooms as an homage to Alice in Wonderland. This was when I first learned that mushrooms release “juice” when sautéed—and when I also learned that they taste amazing with a little red wine vinegar. This recipe is slightly more sophisticated than my first foray into mushroom meals, but it’s still pretty simple to put together—and just as yummy!
Vegan Stuffed Cremini Mushrooms| Peaceful Dumpling

Vegan Appetizer Recipes: Stuffed Cremini Mushrooms

Recipe Type: Allergen Free Appetizers
utensils YIELDS 12 stuffed mushrooms
clock PREP TIME
clock COOK TIME
clock TOTAL TIME
herb graphic for recipe card
  • 12 cremini mushrooms
  • 1 tbsp coconut oil
  • 1/2 cup cooked quinoa
  • 1 tbsp kalamata olives, roughly chopped
  • 1 tbsp sundried tomatoes, roughly chopped
  • 1 handful raw spinach, roughly chopped
  • 1 tbsp red wine vineagar
  • to taste freshly gound pepper
  • 4 fresh rosemary sprigs, de-stemmed and finely chopped
  • 1/4 tsp sea salt
  • 12 cremini mushrooms
  • 1 tbsp coconut oil
  • 1/2 cup cooked quinoa
  • 1 tbsp kalamata olives, roughly chopped
  • 1 tbsp sundried tomatoes, roughly chopped
  • 1 handful raw spinach, roughly chopped
  • 1 tbsp red wine vineagar
  • to taste freshly gound pepper
  • 4 fresh rosemary sprigs, de-stemmed and finely chopped
  • 1/4 tsp sea salt
tomato
        graphic for recipe card

Directions

1. Preheat oven to 400F.
2. Using a damp paper towel, wipe off dirt and debris from the mushrooms. Remove stems and discard. Rub a little coconut oil on the outside of the mushroom caps. Place mushroom caps on a baking sheet. Set aside.
3. In a large bowl, mix cooked quinoa, olives, rosemary, spinach, red wine vinegar, salt, and sun-dried tomatoes.
4. Stuff each mushroom with quinoa mixture. Sprinkle with pepper. Place the baking sheet in the oven and bake for 15 minutes. Serve immediately.


Love this article? Keep up-to-date on the latest from Peaceful Dumpling: Subscribe to our Newsletter!

More vegan appetizer recipes: Peach Basil Avocado Salsa
Vegan Cauliflower Buffalo Wings


__
Photos: Mary Hood


Avatar
Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.

JOIN THE CONVERSATION

always stay inspired!