Italian Stuffed Mushrooms

Name: Italian Stuffed Mushrooms
Yield: Makes 24 stuffed Button Mushrooms, or 4 to 6 Stuffed Portobello Mushrooms
Cuisine: Italian
Ingredients: 3 to 4 fresh basil leaves, slivered, or ½ teaspoon dried basil; ½ teaspoon dried sage; Salt; Ground pepper; 1 teaspoon extra-virgin olive oil, plus more as needed; 24 medium to large button or cremini mushrooms, or 4 to 6 portobello mushrooms; 2 cloves garlic, coarsely chopped, plus more as desired; 2 tablespoons tomato paste; 4 ounces Air-Dried Parmesan or Sharp Cheddar, in chunks; 8 ounces seitan, coarsely chopped; 3 shallots, finely chopped

Preparation info

Makes
24
stuffed Button Mushrooms

Difficulty
Easy

Appears in

Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

About

Hearty, savory, redolent of herbs and garlic—and, dare I say, meaty—these mushrooms are perfect on a cold night. Stuff button mushrooms and serve them as an appetizer, or stuff large portobellos and serve them as an entrée.

Ingredients

24 medium to large button or cremini mushrooms, or 4 to 6 portobello mushrooms
1 teaspoon

Europe
Italy
Starter
Mediterranean
Vegan

Method

Preheat the oven and prepare the baking sheet.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Cook the mushroom stems and shallots for the filling.

Remove and finely chop the mushroo