Nutrition
Calories: 279kcal | Carbohydrates: 17g | Protein: 21.5g | Fat: 8.5g | Fiber: 11g
These stuffed mushrooms are perfect for a dinner party, potluck or family gathering and are so easy to make! These stuffed mushrooms are actually high protein (37%) and surprisingly filling because they also have 11 grams of fiber per serving!
Servings
Ingredients
- 1 lb small-medium mushrooms 15 – 20 (I use baby bella)
- 1/2 cup TVP textured vegetable protein (I use Bob's Red Mill)
- 1 tbsp ground flax (I use Bob's Red Mill)
- 3 tbsp water
- 1/2 cup vegan Parmesan (I used Follow Your Heart shreds)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp Italian Seasoning
Instructions
- Pre-heat oven to 350 F
- 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
- Dice up the 4 reserved mushrooms 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*
- Evenly distribute the mushroom filling amongst your mushrooms
- Cook for 15 – 20 minutes until mushrooms get kind of soft and the parm is a little crispy (assuming you used Follow Your Heart; not all vegan cheeses bake the same)
Equipment
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Notes
Soy-free Option:
- Use Textured Pea Protein instead of TVP – you can buy this on Amazon – I like the brand Acre Made.
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Author
Protein Deficient Vegan
