High Protein Stuffed Mushrooms

These High Protein Stuffed Mushrooms are the perfect appetizer to bring to a potluck, holiday gathering or to just shove in your face hole on a random Wednesday night! Stuffed Mushrooms were always one of my favorite sides as a vegetarian and these high protein and vegan-ized ones are just as crave-able! They are stuffed with TVP, which is where the majority of the protein comes from. These are super quick and easy to make – you don’t even have to re-hydrate the TVP like you do with most recipes, because the mushrooms release moisture while they cook!

Once you try these High Protein Stuffed Mushrooms and are as hooked on TVP as I am, you should also try my High Protein Stuffed Pepper and High Protein Twice Baked Potato recipes!

Ingredients

• Small-medium mushrooms – I like to use Baby Bella mushrooms, but white mushrooms work just as well. These shouldn’t be too small otherwise you won’t be able to stuff them, so keep that in mind while shopping!
• TVP – Textured Vegetable Protein – I use Bob’s Red Mill. If you’re new to TVP, it’s just de-fatted soy flour. You can find it at most grocery stores and also buy it online since it’s shelf-stable. If you’re soy-free, TPP, Textured Pea Protein, is a great substitution and you can use it the same way!
• Ground flax – I use ground flax for this recipe as an egg alternative. It helps bind all of the ingredients together so that it’s not all crumbly.
• Vegan Parmesan – I using Follow Your Heart shreds for this recipe! It has a great flavor browns and crisps up just like real parm!
• Onion powder, garlic powder, salt, Italian seasoning – these are a must have for this recipe. Since TVP doesn’t have its own flavor, we have to add some to it which is what we do with these spices!

Instructions

• Pre-heat oven to 350 F (177 C).
• In a small bowl, mix together 1 tablespoon of ground flax with 3 tablespoons of water. Let sit for a minimum of 5 minutes.

• Clean mushrooms and pull out mushroom stems. Place on parchment paper-lined baking tray, hole side up. Put 4 of the mushrooms to the side. You can also use the cleaned stems instead to end up with more mushrooms!

• Dice up the 4 reserved mushrooms (or stems) into very small pieces.
• In a medium bowl, mix together the diced mushrooms, TVP, Parm, seasoning and the flax goo until well combined. *Do NOT re-hydrate the TVP* The mushrooms release enough moisture in the cooking process to soften the TVP; adding additional water will result in soggy filling!

• Evenly distribute the mushroom filling amongst your mushrooms.

• Cook for 15 – 20 minutes until mushrooms get kind of soft and the parmesan is a little crispy (assuming you used Follow Your Heart; not all vegan cheeses bake the same).

Silly Little Haiku

TVP is key

Stuffed Mushrooms are so elite

Eat them every day