Stuffed mushrooms usually have an abundance of breadcrumbs (filler) and some kind of greasy meat (sausage) in them, which definitely means that traditional recipes aren’t going to suit my needs. That being said, I was totally after the same flavor profile and texture that had satiated me in my omnivore years.
Preheat your oven to 400 degrees and let’s get going!
- 16-20 button mushrooms.
- 1/8 cup diced bell pepper.
- 1/8 cup diced onion.
- 1/3 cup scrambled extra firm tofu.
- 1 teaspoon fennel seeds.
- 1 teaspoon granulated garlic.
- 1/2 teaspoon onion powder.
- Salt and pepper to taste.
- Fresh cilantro.*
*Optional, don’t come for me.
- Preheat your oven to 400 degrees.
- Get your skillet heating up, medium heat.
- Diced your bell peppers and onions nice and small keeping in mind that they’re going to get stuffed into a mushroom.
- While your vegetables are sautéing get your mushrooms out and pop off the stems. You can save these to use later in another recipe like a good veggie stir-fry or discard. Make sure your rinse your mushroom caps!
- When all of your vegetables are tender you can crumble in your tofu and start adding in your seasoning. If you are choosing to use cilantro make sure that you add this last.
- Sauté until the tofu has started to get just a little bit golden.
- Scoop mixture into mushroom caps. I used a teaspoon and found it to be just the right size to scoop some filling into and then used the backside to press the filling down so that I could put an additional scoop on top.
- Bake for 20 minutes and then sprinkle with a dash of salt and pepper before enjoying, or serve with a lemon wedge to add a bit of zest.
**Hopefully the tofu didn’t turn you away. I know that when I first changed my diet I was so against using tofu because I didn’t want to be “that vegan” but I am extremely thankful that I moved past it and started to incorporate it occasionally in my cooking. Tofu is so versatile and really takes on any flavor, in this case, the flavor of sausage with the garlic and fennel.
I post a decent amount of food on Instagram, some of which don’t always make it through to get published because it gets made and eaten much faster than I can even write a recipe down. Stay up to date by following the link to This Young Mum’s Insta and as always, thanks for reading.♥