Oh, no!! The dreaded word!!! *whispers* vegan!!!

THIS IS JUST THE VEGANNING.

Wow.

Please, guys. I’m not gonna sit here and ramble on about the environment and what we do and how we slaughter animals, the health benefits, etc. etc. If you read my earlier blog post (which included the most delicious steak recipe ever, I might add), you know I’ve been toying with some vegan/vegetarian dishes. And really- would you have even KNOWN these were vegan if I didn’t tell you?

No. You wouldn’t.

If you want to add meat or cheese, add ground sausage and some parm. The end.

ANYWAY. Enough of that. These were absolutely DELICIOUS. I feel like I say that a lot, but I’m not lying. They were super simple to throw together after work or they’d make a great appetizer. I also really love this recipe because it used the WHOLE mushroom. Most of the time when I make stuffed mushrooms, I’m tossing the stems. Not this time!! I paired it with a simple spinach/arugula salad and some olives.

Vegan Stuffed Mushrooms

Ingredients:

for the shrooms:

14+ medium to large white mushrooms
1 tablespoon EVOO
5-6 cloves garlic, thinly sliced
3 tablespoons chopped walnuts
3 tablespoons sun-dried tomatoes, chopped (I used a spread because I had it in the fridge and wanted to use it up- came out delicious anyway)
3 tablespoons chopped parsley
1/2 teaspoon salt+
pepper, to taste

for the dressing:

1/4 cup finely chopped parsley
2 cloves garlic, diced
zest of half a lemon
1/2 tablespoon apple cider vinegar (or red wine)
1/4 cup EVOO
pinch of s&p, to taste

Directions:

Make the dressing by combining all the ingredients. This gives it time for the flavors to meld together while you’re doing everything else.
Preheat your oven to 350 degrees F.
Remove the stems from the mushrooms and finely dice. Brush the mushroom caps on bosh sides with EVOO, sprinkle with s&p, and place face up in a baking dish.
Heat a medium-sized pan over medium heat and add EVOO and diced shallots. Cook until transparent, then add the garlic. Cook until fragrant, then add the chopped mushroom stems. Fry until browned, stirring occasionally, then remove from heat. Stir in the remaining stuffing ingredients. Fill each mushroom cap with the stuffing and bake for 15-20 minutes or until the mushrooms are brown and soft. Serve with the dressing drizzled over the mushrooms and ENJOY!

This recipe is based off one by Cilantro and Citronella.