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prep time
15 min
cook time
40 min
ready time
55 min
Keto Vegan Parmesan Stuffed Mushrooms
Enjoy these Keto vegan stuffed mushrooms as a snack, party appetizer, or as part of a larger meal. They’re perfect to eat as finger foods and even better for making in large batches. In fact, you can even freeze the prepared stuffed mushrooms and bake them whenever you’re in the mood. Vegan parmesan cheese is made with sunflower seeds, nutritional yeast, and some spices. It’s mixed with tahini, olive oil, and a mixture of fresh and dried herbs to make a dense, cheesy, salty, flavorful filling. The filling is stuffed inside cremini mushrooms, which are baked until soft and tender. Use this vegan Keto recipe for your meal prepping and combine a few stuffed mushrooms with your favorite vegan side dish. The stuffed mushrooms would taste especially great when warm alongside a salad or cup of hot soup.
Making Large Quantities
Since this Keto vegan mushroom recipe is such great finger food, you might enjoy making large batches for later use. You can prep the mushrooms by stuffing them and then freezing them. When you’re ready to bake them, heat your oven to 375 degrees instead. Bake the frozen mushrooms for 10 minutes before adding olive oil and finishing the baking process.
Other Ingredients To Add
If you want to add more flavor to your stuffed mushrooms, there are other vegan ingredients you can include. Chopped walnuts or cashews would add a crunchy texture, more substance, and the nuts are Keto-friendly. Minced peppers, pimentos, olives, or onions would also add extra flavor and more moisture. Let other users know in the comments what ingredients you like to add to your stuffed mushrooms!
Net Carbs
1.7 g
Fiber
0.9 g
Total Carbs
2.7 g
Protein
2.1 g
Fats
6.2 g
70 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Sunflower seeds, dry roasted, unsalted
3 oz
Nutritional Yeast
3 tbsp
Sesame seeds
1 tbsp
Garlic powder
0.13 tsp
Salt
0.25 tsp
Tahini
1 tbsp
Olive Oil
2 tbsp
Garlic
1 tbsp, chopped
Italian seasoning
0.75 tsp
Chives
2 tsp, cut pieces
Brown mushrooms
18 each
Olive Oil
2 tbsp
Recipe Steps
steps 4
55 min
Step 1
Combine sunflower seeds, nutritional yeast, sesame seeds, garlic powder, and salt in a food processor or good quality blender until they’re ground into a finely grated mixture like parmesan cheese. You may also use something smaller, like a bullet blender, to make the vegan parmesan cheese. Taste the mixture and add any extra yeast, salt, or flavorings you’d like. You may need to scrape down your blender and blend the mixture multiple times to ensure no chunky pieces of sunflower seeds are left behind.Step 2
Add the vegan parmesan cheese to a large mixing bowl. Stir tahini, the first amount of olive oil, minced garlic, italian seasoning, and chopped chives into the parmesan mixture. The final combination will be a pasty mixture. Prepare medium and large-sized cremini mushrooms caps by removing the stems and arranging them on a sheet tray lined with parchment paper.Step 3
Preheat an oven to 350 degrees. Fill each mushroom cap with about 2 teaspoons of parmesan filling. You can gently pack the filling down so it densely fills the mushroom caps. It’s okay if some filling rises above the mushrooms too. Drizzle approximately ¼ teaspoon of olive oil over the top of each piece.Step 4
Bake the tray of mushrooms for 35 minutes or until done. The top of the parmesan filling will be lightly golden with a slight crust. The mushrooms should be tender for biting but still have their integrity. Allow them to cool for 5 minutes before enjoying. Store fully cooled stuffed mushrooms in your refrigerator in an airtight container.
Comments
LavenderBlueDilly 3 years ago
This was very good. I made some and took to a ladies dinner today and everybody said they liked them. It does seem to need a little bit of something to bind the stuffing a little better but it was good as it is.
LADY BUBBLE 3 years ago
1ST: WHATS TAHINI & Can this b used 4 a Large Portalini ( spelling) mushroom cap?
LavenderBlueDilly 3 years ago
Second question… Yes, I would think you could use it in a large portobello mushroom cap. The macros are written for the smaller mushrooms so you would have to try to figure out the nutritional info and weight for a larger mushroom and the stuffing for a larger mushroom.
LavenderBlueDilly 3 years ago
Tahini is sesame seed paste. It comes in a can may be a jar and can be found at many grocery stores and health food stores etc. Think of it as we make peanut butter from peanuts, tahini is made from sesame seeds.