Stuffed mushrooms are the perfect appetizer for Christmas and this no-bake recipe is super simple and full of flavor. It's a typical Spanish recipe, although I also added some red onion to make them more colorful and tasty.
Just in case you didn't notice, we don't usually make recipes using mushrooms because I don't feel well when I eat them, it's not as bad as an allergic reaction, but my body doesn't like them, I don't know why. ?
We have many special meals during the holidays here in Spain: Nochebuena (Christmas Eve dinner) on December 24, a lunch the next day, another dinner on December 31 (Nochevieja), another lunch the first day of the year and finally another lunch on January 6 because of the Three Wise Men leave presents under the Christmas tree like Santa Claus does in other countries. It's a lot of food!!! But since I became vegan, I try to eat simple meals that nourish my body and taste great. ?
Tips:
- Feel free to add other veggies, herbs or spices.
- Bake them if you prefer to use less oil. For an oil-free recipe, you can use more lemon juice instead of the oil or any other sauce you like.
- There are so many recipes you can make with the stems. Sauté them in some olive oil with some garlic and you have a delicious side dish, add them to a tofu scramble or use them as a pie filling, you choose!
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No-Bake Stuffed Mushrooms
Ingredients
- Extra virgin olive oil
- 12 mushrooms
- 1 minced clove of garlic
- 2 tablespoon chopped red onion
- 2 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- 2 tablespoon extra virgin olive oil
- ¼ teaspoon sea salt
- Salt and pepper to taste
Instructions
- Wash the mushrooms and remove the stems.
- Heat some olive oil in a frying pan over medium high heat and add the mushrooms.
- Cook the mushrooms for the side you're going to add the stuffing for about 2 minutes or until golden brown.
- Flip them and cook for about 2 minutes more. You can add some sea salt and black pepper to taste, I didn't do it, but it's up to you.
- Mix the rest of the ingredients in a bowl or a jar and stuff each one with a generous amount of filling using a spoon. Cook for 2 minutes more and they're ready to eat.
Nutrition
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog. We'd love to see what you cook!
Louise Samson says
Very good appetizer!
I substituted fresh coriander for parsley (since I had none).
Thank you for recipe.
Iosune says
Hi Louise! Thanks a lot 🙂 Fresh coriander is also great!
Bryan. says
Brilliant recipe. Although I added a bit of mashed potatoes to the stuffing. The wife loved it.
Thanks for the recipe. Cheers.
Iosune says
Hi Bryan! Thank you for making the recipe. Have a beautiful day!
FRANCOISE says
Waoohh!! Very good idea for the Xmass dinner!It is adopted!
Many thanks for all recipes you give us!!
Best wishes
Françoise from Delhi (India)
Iosune says
Thanks a lot François! Have a beautiful day 🙂
Diane says
How would you bake them?
Iosune says
Hi Diane! Slice the mushrooms and place them onto a baking tray. Add the rest of the ingredients and maybe less oil and bake them to 355ºF or 180ºC until golden brown 😉
Diane says
Thank you !
Iosune says
You're welcome 😉