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Greek-Style Vegan Stuffed Mushrooms {dairy free} Recipe

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4 from 8 reviews

These Greek-Style Vegan Stuffed Mushrooms are a delightful dairy-free appetizer or light meal featuring large portobello caps filled with a savory mixture of sautéed onions, spinach, roasted red peppers, panko breadcrumbs, and optional vegan feta cheese. Seasoned with aromatic dried oregano and dill, then baked to tender perfection, they offer a deliciously healthy and flavorful twist on traditional stuffed mushrooms.

Ingredients

Mushrooms

  • 4 large portobello mushroom caps
  • Olive oil spray
  • Salt and pepper, to taste

Filling

  • 1 cup panko bread crumbs
  • 2 garlic cloves, peeled and minced
  • 4 oz fresh baby spinach, chopped
  • 1 small onion, peeled and diced
  • ½ cup crumbled vegan feta cheese (optional, homemade or store-bought)
  • ¼ cup roasted red peppers, jarred, patted dry and diced
  • 1 tsp dried oregano
  • 1 tsp dried dill
  • 1 tbsp olive oil

Garnish (Optional)

  • 1 lemon, for squeezing
  • Fresh parsley, chopped

Instructions

  1. Preheat the oven: Set your oven to 375 degrees F (190 degrees C) to prepare for baking the stuffed mushrooms later on.
  2. Prepare the mushrooms: Clean the mushroom caps gently using a damp paper towel. Carefully remove the stems and gills with a spoon to create space for the filling. Spray both sides of the caps with olive oil spray and season generously with salt and pepper. Place them stem side up on a baking sheet.
  3. Sauté the aromatics: Heat 1 tablespoon of olive oil in a large nonstick pan over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Then stir in the roasted red peppers, minced garlic, dried oregano, and dried dill; cook for an additional 2 to 3 minutes to deepen the flavors.
  4. Cook the spinach and combine filling: Add the chopped spinach to the pan and cook until wilted, about 2 to 3 minutes. Next, stir in the panko bread crumbs and crumbled vegan feta cheese (if using). Cook everything together for another 1 to 2 minutes to ensure the filling is heated through. Remove the pan from the heat.
  5. Stuff the mushrooms: Generously spoon the prepared filling into each mushroom cap, mounding the mixture to generously fill each one.
  6. Bake the mushrooms: Place the baking sheet with the stuffed mushrooms into the preheated oven and bake for 20 to 25 minutes, until the mushrooms are tender and the tops of the filling are lightly browned.
  7. Garnish and serve: Remove the stuffed mushrooms from the oven. Sprinkle freshly chopped parsley on top and add a squeeze of fresh lemon juice just before serving for a bright, fresh finish.

Notes

  • For a gluten-free option, substitute panko bread crumbs with gluten-free bread crumbs.
  • Vegan feta is optional but adds a nice tangy flavor that complements the Greek-style seasoning.
  • To keep mushrooms from releasing too much water, avoid washing them directly with water; clean with a damp cloth instead.
  • Make sure to remove mushroom gills to avoid bitterness and allow better stuffing.
  • This dish can be served as an appetizer or a light main course with a side salad.

Find it online: https://lauracooks.com/greek-style-vegan-stuffed-mushrooms-dairy-free-recipe/