Vegan Stuffed Mushrooms Herbs (Print Version)

Mushrooms filled with herby panko, miso and pine nuts. Savory, satisfying, perfect for gatherings or weeknights.

# Ingredients:

→ Vegetables

01 - 18 medium cremini mushrooms
02 - 2 medium shallots, finely diced
03 - 3 garlic cloves (2 finely diced, 1 whole)

→ Herbs

04 - 5 fresh sage leaves, finely chopped
05 - 1 sprig fresh rosemary, leaves finely chopped
06 - A few sprigs fresh thyme, leaves picked
07 - A pinch dried rosemary (optional)

→ Seasonings

08 - Coarse sea salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Zest of 1 lemon
11 - 1 tablespoon fresh lemon juice

→ Oils & Pastes

12 - Olive oil
13 - 2 teaspoons white miso paste

→ Add-ins

14 - 1 tablespoon nutritional yeast
15 - 3/4 cup panko breadcrumbs (gluten-free if needed)
16 - 2 tablespoons pine nuts or chopped walnuts

# Steps:

01 - Preheat the oven to 390°F (200°C).
02 - Gently clean mushrooms with a damp cloth and remove the stems, reserving the stems for the filling.
03 - Brush mushroom caps lightly with olive oil and arrange them gill-side down on a baking sheet. Roast for approximately 15 minutes, turning halfway through.
04 - Crush the whole garlic clove with a generous pinch of coarse sea salt and a pinch of dried rosemary (if using) to create a paste. Blend with 2 tablespoons olive oil to form a fragrant garlic oil.
05 - Finely dice reserved mushroom stems. Warm 1 tablespoon olive oil in a skillet over medium heat. Sauté shallots until nearly translucent. Add diced garlic, sage, rosemary, thyme, nutritional yeast, ground black pepper, and a pinch of sea salt. Stir for 1 minute until aromatic.
06 - Stir in diced mushroom stems and cook until softened and moisture is mostly released.
07 - Lower oven temperature to 340°F (170°C). Collect any juices from the roasted mushroom caps and blend with white miso paste; add this mixture to the filling. Incorporate lemon zest and lemon juice. Mix in panko breadcrumbs and pine nuts or walnuts, stirring well. Drizzle in 1 to 2 tablespoons olive oil, mixing until the stuffing is moist and cohesive but not wet. Taste and adjust seasoning as needed.
08 - Brush the insides of each mushroom cap with garlic oil. Generously pack the caps with the prepared filling. Arrange on a baking sheet.
09 - Bake the stuffed mushrooms for 15–20 minutes at 340°F (170°C) until golden-brown and aromatic.

# Notes:

01 - Ensure the filling is moist but not overly wet to prevent soggy mushrooms.

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