These mashed potatoes stuffed mushrooms are so tasty with their creamy filling and chewy mushrooms. They make for a perfect appetizer or a side dish. Plus, it's vegan, gluten-free and healthy.
2-3tbspunsweetened plain non dairy milk or more if needed
salt and pepperto taste
1tbsp vegan butteroptional
½cupwhite oniondiced small
2large clove of garliccrushed
2x 8 ozwhite or cremini mushrooms (or 20 mushrooms)cleaned and stems removed
Instructions
Make the mashed potatoes:
Boil the potatoes until they are cooked through, about 15-20 minutes. Drain well.
While the potatoes are cooking, remove the stems from the mushrooms. Set the mushrooms aside and dice the stems.
In a medium bowl, mash the cooked potatoes with vegan butter (if using), nutritional yeast, salt, pepper and plain almond milk (1 tbsp at the time). Mash until creamy, but thick enough so it holds well in the mushrooms while cooking. Set aside.
In a medium pan, cook the onions on medium heat until tender (about 3 minutes). Add the garlic, chopped stems and a good pinch of salt and cook for 3-5 more minutes while stirring. Transfer the mushroom mixture to the mashed potatoes and stir to combine. Set aside.
Stuff the mushrooms:
Pre-heat the oven at 375°. Cover a baking sheet with parchment paper.
Stuff the mushrooms with the mashed potatoes mixture and transfer them on the parchment paper. Keep going until you filled all the mushroom cavities.
Cook in the oven for 20-25 minutes or until the mushrooms are tender (time will depend on the size of the mushrooms). Eat right away.
Notes
Larger mushrooms are best for this recipe to help the stuffing process.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.