Vegan Stuffed Mushrooms with Crispy Sprouted Breadcrumbs
These Vegan Stuffed Mushrooms with Crispy Sprouted Breadcrumbs are loaded with flavour! Button mushrooms stuffed with mashed potatoes, garlic, and sprouted whole grain breadcrumbs, what’s not to love?This recipe comes from a cookbook given to Stan (co-founder and co-owner of Silver Hills Bakery) as a holiday gift from his daughters, Sondra and Alonna—so you know it’s made with love.
⅔cupbreadcrumbs(we used our easy Sprouted Breadcrumbs recipe)
2Tbspfresh basil, chopped
½tspsalt
1lemon, juiced
Instructions
Preheat oven to 350℉ and set aside sprouted breadcrumbs. If you don’t have sprouted breadcrumbs on hand, prepare a batch using our trusty recipe.
With an electric mixer, whip the cooked potatoes with 2 tablespoons of olive oil. Stir in salt, basil, and lemon juice. Set aside.
Clean mushrooms and pull off the stems. Chop the stems. In a medium skillet, sauté the onions, mushroom stems, and garlic with 1 tablespoon of olive oil just until softened. Add to cooked potatoes.
Place mushroom caps, cups facing upward, on a cookie sheet. Spoon potato mixture into each cap. Toss breadcrumbs with a tablespoon of olive oil and sprinkle on top of each mushroom. Bake for 20 – 25 minutes until mushrooms are tender and the filling is golden. Enjoy!
Tips
- Don’t have fresh basil? Dried basil works fine too. You can use whichever combination of fresh or dried herbs you prefer (thyme, rosemary, oregano, or sage would be equally delicious!)- If you have leftover mashed potatoes in your fridge, use them in this recipe to save time.