Posts Tagged ‘vegan’

No-Bake Hummus Stuffed Mushrooms

Simple, quick, and so good. These no-cook stuffed mushrooms, by Brooke of Cheeky Kitchen, are perfect for packing in a lunchbox, enjoying as an afterschool snack, and work well as a vegan party appetizer, too!


1 1/2 cups mushrooms, cleaned with stems removed
1/2 cup hummus
2 tablespoons olive oil
1 clove garlic, very finely chopped
1/2 teaspoon of dried basil or 1 teaspoon fresh, chopped
2 tablespoons red pepper, finely diced
2 tablespoons toasted pine nuts
Fresh ground pepper


  1. Place clean mushrooms on a plate.
  2. Spoon hummus into a plastic zip top bag and pipe into the center of each mushroom.
  3. Whisk together olive oil, garlic, and basil. Drizzle over mushroom caps. Sprinkle with chopped red pepper and toasted pine nuts. Garnish with fresh-ground pepper, as desired

Lemon Thyme Marinated Mushrooms

Shaina of Food For my Family captures every last drop of summer with her versatile recipe for Lemon-Thyme Marinated Mushroom Antipasto.


1 pound cremini mushrooms or button mushrooms
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 lemon, juiced and zested
1 clove garlic, minced
1 shallot, minced
1 tablespoon fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon crushed black peppercorns


  1. Rinse and remove the stems from the mushrooms. Bring a small pot of water to a boil, add the mushrooms and simmer for 2 minutes. Remove from the boiling water, drain, and rinse with cold water. Set on a towel to dry.
  2. In a medium bowl, combine the extra virgin olive oil, white wine vinegar, lemon juice and zest, garlic, shallot, thyme, salt, and pepper. Add in the mushrooms. Place in a sealed container in the refrigerator overnight.
  3. Serve with other antipasti or as suggested above.

Grilled Rosemary Mushroom Skewers

Paula from bell’alimento substitutes a rosemary sprig for a traditional skewer in this family-favorite mushroom recipe that’s perfect on the grill during a casual summer evening or large backyard get-together.

Servings: 4


4 tablespoons olive oil
1 tablespoon minced fresh rosemary
4 fresh rosemary sprigs
8 medium button mushrooms – stems removed
4 grape tomatoes
4 1” pieces yellow bell pepper


1. Preheat grill (or grill pan).
2. In a small bowl whisk together the olive oil, minced rosemary and salt/pepper to taste.
3. Remove 75% of the rosemary needles from the rosemary sprigs creating a “skewer.”
4. To assemble the skewers, place a mushroom, tomato, pepper and another mushroom onto an individual rosemary skewer. Continue until all skewers are complete.
5. Brush marinade onto the skewers. Place the skewers onto the hot grill and cook for approximately 2 minutes on each side.
6. Serve and enjoy.


Save the rosemary needles you remove from the “skewers” dry them out and save for later use.

Summer Vegetable Sauté

Mushrooms make everything better, especially in this late summer vegetable sauté. Enjoy it as a side dish with grilled meats or tuck it into an omelet for a hearty, yet meatless meal. Serve it as a filling for burritos, tacos, or enchiladas or as a topping for rice bowls.


2 tablespoons olive oil
1 medium red onion, sliced
8 ounces sliced mushrooms
4 garlic cloves, chopped
2 small zucchini, sliced
2 small green peppers, sliced
kosher salt and freshly ground pepper to taste
1/4 cup chopped fresh basil


1. In a large skillet over medium high heat, heat the oil.
2. Add the onion, mushrooms, and garlic. Cook stirring over medium heat, stirring until onions are clear and mushrooms start to give up their liquid, about 7 minutes.
3. Add the zucchini and peppers, and continue cooking until zucchini and peppers are tender.
4. Season to taste with salt and pepper. Toss in fresh basil. Serve immediately or at room temperature.

Vegan Mushroom Stroganoff

Yield: 4 servings

Serving size: 1 cup


2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
4 ounces cremini mushrooms, roughly chopped
1 tablespoon flour
2 tablespoons white wine
1 tablespoon tomato paste
2/3 cup plain soymilk
4 ounces whole wheat fettuccine
1 tablespoon chopped fresh parsley


1.  Cook the fettuccine as package directs, drain.

2.  Meanwhile, heat the oil in a large skillet over medium heat and cook onions 2 minutes or until translucent. Add the garlic and 30 seconds longer.  Add the mushrooms, reduce heat to medium low and cook, stirring occasionally 5 to 6 minutes or until they release their juices.

3.  Sprinkle flour over the mushroom mixture and stir to combine.  Add wine, tomato paste and soymilk.  Cook stirring until thickened.

4.  Toss with the fettuccine and sprinkle parsley over all.

Foodservice portion

Sauteed Garlic Mushroom Stuffed Pitas

Yields: 4 Sandwiches


6 oz sliced mushrooms (I use the 100% Vitamin D enriched Mushrooms)
1/4 medium red onion, sliced or chopped
1/4 medium cucumber, peeled and thinly sliced
2 garlic cloves, chopped
2 whole grain pita pockets
Handful of fresh spinach leaves
1 Tbsp olive oil


  1. Drizzle your olive oil in a cold skillet and heat it to medium, saute the garlic for about a minute, then toss in the mushrooms.  Saute them until soft and brown, about 8 minutes
  2. Take your whole grain pita and open it up gently, stuff in some of your spinach leaves (*you can gently wilt the spinach with the mushrooms and garlic if you’d like)
  3. Layer in some of your cucumber slices and then spoon in  your mushrooms and garlic, top with chopped red onions

** Some other delicious options, drizzle with your favorite vinaigrette or top with chipotle mayo

Mushroom Hazelnut “Pate”


½ ounce mixed wild dried mushrooms (my daughter often throws these in the shopping cart – the one I use is a blend of dried shiitake, porcini, oyster and wood ear mushrooms)
1/ 4 c. boiling water
1 lb cremini mushrooms
2 large or 3 small shallots
3 T butter
1 c. whole hazelnuts
2 T olive oil
Juice and zest of 1 lemon
Salt to taste


1) Rehydrate the dried mushrooms by soaking them in a bowl with the boiling water until the mushrooms are plump and soft.

2) Wash the cremini mushrooms by passing them under running water (contrary to myth, this won’t make them spongy.  But it will make them clean), and remove the stems.

3) In a food processor, combine the rehydrated mushrooms with the water they soaked in, the cremini mushroom caps, and the shallots (peeled).  Pulse until everything is finely chopped.

4) In a large skillet, melt the butter, add the mushroom mixture and a large pinch of salt, and sauté over low heat, stirring often, until the mushrooms are golden brown  and any liquid that has been released during cooking has evaporated.

5) Meanwhile, toast the hazelnuts and remove the skins (rubbing them in a mesh bag that originally held onions or garlic works wonderfully).

6) In the food processor (you don’t have to clean it thoroughly; it’s OK if there are still bits of mushrooms in there for this step), process the nuts until finely chopped and start to form a paste.  With the mixer running, pour the olive oil through the tube and process until the nuts are smooth.  Add the mushroom mixture and continue to process until the mixture is homogeneous and resembles a loose pate.  Add lemon zest, lemon juice, and salt to taste.

7) Put the mushroom pate into a jar or crock and chill before serving.  Serve with good crusty bread or crackers to mushroom lovers and picky children.

Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce

These stuffed portabella pizzas taste so much like the real thing you won’t believe they are vegan and gluten-free.

Yield: 4 servings (8 portabella pizzas)

Serving Size: 2 stuffed portabella pizzas


8 portabella mushrooms
2 cups pizza sauce

Cashew Basil Cheese Sauce
1/3 cup of each: red, green, orange pepper, diced
1/3 cup sweet onion, diced
2-3 large basil leaves, finely diced
1 tsp red pepper flakes

For Cashew Basil Cheese Sauce
1 cup raw cashews
1/3-1/2 tsp Himalayan sea salt, to taste
1/2 tsp cold-pressed sunflower oil
1 fresh basil leaf
1 small clove garlic
1.5 tbsp nutritional yeast
1 tbsp fresh lemon juice


For Cashew Basil Cheese Sauce
Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary.

For Portabella Pizzas
Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Remove stems of portabellas and gently rub portabellas with a wet cloth to clean.

Place portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each portabella. Now spoon about 2 teaspoons of Cashew Basil Cheese Sauce on top of the pizza sauce.

Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately.

Nutrition Facts

Calories: 330; Total Fat: 19g; Saturated Fat: 4g; Cholesterol: 5mg; Sodium: 490mg; Protein: 13g; Carbohydrate: 33g; Dietary Fiber: 7g

You might also like:

Gluten Free Stuffed Mushrooms

Portabella Caesar Salad

Mushroom Bruschetta Bites

Portabella Halloumi Burger

Gluten Free Stuffed Mushrooms

Herb Stuffed Mushrooms

Mushroom Bassar: White Button Mushrooms in Onion Chile Sauce

Yield: 24 one-cup servings

Note from the chef: Growing up in a Sindhi house I was used to various recipes called “Bassar”.  Loosely translated it meant with lots of onions.  Here I have given you a basic Bassar sauce recipe and finished it with a mélange of mushrooms.  Serve it with Basmati rice or Indian flatbreads.  Interestingly enough it also does very well as a sauce for pasta or on a slice of crusty bread. You can increase the number of Serrano chilis to the degree of heat desired.


1 ½ cups vegetable oil
2 tablespoons cumin seeds
7 pounds 4 ounces thinly sliced yellow onions (About 12 medium-sized onions)
4 ounces peeled fresh ginger, julienned
6 to 12 green Serrano chiles, halved and thinly sliced on the bias
3  pounds tomatoes, halved and thinly sliced
6 tablespoons ground coriander
1 tablespoon cayenne pepper
1 ½ teaspoons ground turmeric
2 tablespoons salt
6 pounds white button mushrooms, cleaned and sliced ¼ inch thick
Chopped fresh cilantro, for garnish


Heat ¾ cup of the oil in a large rondeau.  Add the cumin seeds and fry until they sizzle.

Add the onions, ginger, and chiles and sauté over medium heat until the onions are wilted and lightly browned.

Add the tomatoes, coriander, cayenne, and turmeric.  Sauté for 1 to 2 minutes to incorporate the spices.  Add 1 tablespoon of salt, mix well, and simmer covered for 10 to 15 minutes.

In another large rondeau, heat the remaining ¾ cup oil.  Add the mushrooms and remaining 1 tablespoon salt.  Sauté on medium-high heat until the mushrooms are browned lightly but not dry.

Add the “Bassar” sauce and stir well to mix in the browned mushrooms.  Cover and cook on low heat for another 10 to 15 minutes, to bring the flavors together.  Remove from the heat and refrigerate until service.

For each serving, to order: Serve 1 cup Mushroom Bassar garnished with cilantro.

Oven Roasted Mushroom and Vegetable Salad

This room temperature salad is also delicious served warm over grilled polenta. Garnish with shaved Parmesan cheese if desired.

Yield: 6 side servings or 4 main course

Preparation Time: 20 minutes

Cooking Time: 40 minutes


1½ lb medium fresh mushrooms, halved
1 large sweet onion, cut into eighths
⅓ cup olive oil, divided
1 medium zucchini
6 fresh plum tomatoes, seeded and halved
¼ cup balsamic vinegar
2 tsp dried basil leaves OR ¼ cup sliced fresh basil
3 cloves garlic, crushed
Pinch of hot red pepper flakes
¼ cup chopped fresh parsley (optional)


Place mushrooms in a large bowl with onion wedges. Add 4 tbsp olive oil; sprinkle with salt and pepper to taste. Toss well.  Arrange in a single layer on large shallow baking pan and roast uncovered on bottom shelf in 400°F oven for 15 minutes; stir and continue to roast for another 15 –20 minutes. Meanwhile cut zucchini in half lengthwise and then crosswise in 1inch pieces and place in the same bowl and add tomatoes; toss with remaining olive oil and salt and pepper to taste. Place tomatoes cut side up on another baking sheet with zucchini and roast in oven with mushrooms for 15-20 minutes or until softened and sizzling. Remove vegetables from oven and spoon into large serving bowl.

In measuring cup combine vinegar, basil, garlic, hot pepper flakes and parsley (if not using fresh basil) and pour over warm vegetables. Toss lightly; serve at room temperature as side dish or on grilled polenta for main course.

Grilled Polenta: Purchase pre-cooked polenta rolls and cut into ½ inch thick rounds or prepare your favorite polenta and chill until firm in square pan and cut out squares. Brush with olive oil and grill, broil or bake until golden brown.

Tip: In barbecue season, place vegetables in shallow metal pans and roast with lid closed.


Per serving: Calories: 180; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 10mg; Protein: 4g; Total Carbohydrate: 14g; Dietary Fiber: 2g

Roasted Mushrooms with Winter Vegetables

Yield: 6 portions


12 oz fresh white button mushrooms, sliced
4 oz Shiitake mushrooms
5 (about 2 pounds) Sweet potatoes, medium-sized
2 (about 8 ounces) Onions, medium
2 Cloves Garlic
1 tbs or 1-1/2 tsp crushed dried rosemary/chopped fresh rosemary
1/2 tsp Black pepper, ground


Preheat oven to 425 degrees. Trim white mushrooms. Remove and discard shiitake stems. Peel and cut sweet potatoes in half lengthwise, then into 1/2-inch slices. Cut onions in 1/2 inch wedges. Cut garlic cloves in halves. In a large bowl, combine oil, rosemary, salt and pepper. Add mushrooms, sweet potatoes, onions and garlic; toss to coat. In two shallow roasting pans, arrange vegetables in a single layer. Roast, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.)


Calories 246 cal
Calories from Fat 84 cal
Total Fat 9.3 g
Saturated Fat 1.3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 482.9 mg
Total Carbohydrates 37.2 g
Dietary Fiber 6.2 g
Sugars 0 g
Protein 246 cal
Vitamin A 84 cal
Calcium 9.3 g
Vitamin C 1.3 g
Iron 0 g

Vegan Mushroom Stroganoff (Foodservice portion)

Yield: 24 servings

Serving size: 3/4 cup pasta with 1/2 cup sauce


  • 2 ounces olive oil
  • 4 ounces diced onion
  • 1 ounce minced garlic
  • 3 pounds button mushrooms, sliced
  • 1 pound cremini mushrooms, roughly chopped
  • 2 ounces white wine
  • 2 ounces tomato paste
  • 3 ¾ cups plain soy milk
  • 4 ounces all-purpose flour
  • 2 pounds whole wheat fettuccine
  • ½ ounce chopped fresh parsley


Heat the oil in a large rondo and sauté the onions until translucent. Add the garlic and sauté for 2 more minutes. Add the sliced button mushrooms and sauté until the juices are released. Strain the mushrooms, reserving the liquid. Sauté the cremini mushrooms until the juices are released. Strain the creminis, reserving the liquid.

In a separate pan, heat both mushroom liquids with the wine and tomato paste until almost boiling. Mix 1 cup of the soy milk with the flour to make a slurry. Stir the remaining 2¾ cups soy milk into the mushroom liquid. When it simmers, whisk in the slurry until smooth. Add both kinds of mushrooms into the sauce and adjust seasoning with salt and pepper.

Toss the mushroom sauce with the fettuccine. Serve 6-ounce portions, garnishing with fresh parsley.

Note: This is for about 3½ ounces of sauce to 2½ ounces of noodles. Peas are a colorful addition too.

Family portion