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These vegan stuffed mushrooms are loaded with Greek flavors. Fresh portobello mushrooms are stuffed with roasted red peppers, spinach, breadcrumbs, and tangy vegan feta cheese. It's a healthy vegan recipe that's quick, easy, and hearty enough for dinner.

Alright, don’t linger, let’s plan this easy stuffed mushrooms (vegan/vegetarian) formula with 17 elements which are absolutely easy to have, and we have to process them at the very least through 6 measures. You should shell out a while on this, so the resulting food could be perfect.

Composition of Easy Stuffed Mushrooms (Vegan/Vegetarian):

1. Give 4 - Portobello Mushrooms
2. You need 2 tbs - Olive Oil
3. Take - Stuffing
4. You need 100 gms - Baby Spinach
5. Require 4 Cherry Tomatoes or 1/2 Medium Tomato
6. Make ready 1/4 - Onion
7. Get 1 Small Garlic Clove
8. Provide 1 tbs of Fresh Parsley
9. Take 1 1/2 tsp of Dried Itialian Herb Mix
10. Provide 1 tsp - Sweet Paprika
11. Prepare 1 tsp Salt
12. Provide 1 tsp Ground Black Pepper
13. Need 1 tsp Dried Chilli Flakes
14. You need 75 gms for Canned Beans (I used four bean mix)
15. Make ready 2 tbs Parmesan Cheese (Vegan or Real)
16. Prepare 40 gms of Feta Cheese (Vegan or Real)
17. Provide NB you can add pine nuts, mixed seeds (whatever you like)

Vegetarian stuffed mushrooms made healthy by just stuffing them with onions, mushroom stems, roasted peppers and a bit of freshly grated Parmesan They're versatile, the perfect little appetizer or side dish and you can really stuff them with anything! This is an extremely easy and elegant. Black rice creates a hearty, nutritious topping to baked mushrooms. Vegan parmesan sends these over the top.

Easy Stuffed Mushrooms (Vegan/Vegetarian) process:

1. Preheat Oven to 180 degrees Celsius (or 350 degrees Fahrenheit)
2. Remove the Stalks from the Mushrooms and place in food processor
3. Drizzle most of the olive oil over the Mushrooms and leave a little to the side (Approx 1tsp)
4. Add to the food processor with the mushroom stalks, the spinach, parsley, tomatoes, salt, pepper, chili, paprika, Italian herbs, remainder of olive oil and blitz. Empty out into a mixing bowl.
5. Add the cheese & beans - Because I made a Vegan Serve and a Vegetarian Serve, I split the mixture into 2 bowls for the separate cheese options (left is the Real cheese, right is the Vegan cheese). With a fork or potato masher, mix and mash the beans slightly.
6. Top the Mushrooms with the mixture and place in the oven for 25-30mins. Remove (you can crumble a small amount of feta on top) Then serve with vegetables or side salad.

It all starts with black rice, the nutritional superstar that boasts more anthocyanin. Vegan Stuffed Mushrooms are filled with rice, fresh spinach, and garlic and topped with vegan cheese. They are a delicious and naturally gluten-free appetizer perfect for all occasions. Thank you to Mahatma Rice for sponsoring this post for Vegan Stuffed Mushrooms. How to Make Vegan Stuffed Mushrooms.

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