Since cutting meat out, mushrooms have become a staple of my diet. Though I’m not entirely sure what side of the “soy controversy” I stand on, I do not really use an abundance of soy products in my menus. For one thing I don’t feel a need to eat traditional meat substitutes because they are highly processed and have too many ingredients I cannot pronounce. That’s why I absolutely in love with mushrooms. I’ve always enjoyed the flavor of mushrooms but now they also provide the added benefit of the meaty texture I’m craving that works great as a meat substitute in lieu of soy-based processed products.
Using button mushrooms creates bite-sized appetizers that are perfect for entertaining. Most of the time I use Portobello mushrooms to create a dinner-sized portion. Sometimes I even splurge and top with a little homemade veggie gravy. Delish!
Update: To make these vegan, simply omit the parmesan cheese. You can use a vegan parmesan or use finely ground pine nuts or nutritional yeast instead.
Veggie Stuffed Mushrooms
Makes a dozen bite-sized stuffed mushrooms.
- 1 package button mushrooms (about 12)
- 2 shallots
- 2 stalks celery
- 2 carrots
- 1 clove of garlic
- 1/2 cup vegetable broth
- 1/2 cup bread crumbs
- 1/4 cup parmesan cheese (omit to make vegan)
- 1 tsp. sage
- Salt and pepper to taste
Process the shallots, celery, carrot and garlic in a food processor until diced finely. Sauté the mixture in a little veggie broth until softened. Turn the heat off and add the remaining ingredients and stir well. While the veggies are cooking, clean your mushrooms and discard the stems.1
Save your vegetable scraps for a compost pile.