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Stuffed Mushrooms With Pecans
[Vegan]

Author Bio

Cathy Elton is a Brooklyn–based writer whose blog focuses specifically on heart-healthy food. She came... Read More

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Close-up of golden-brown Stuffed Mushrooms with Pecans, generously filled and arranged on a white serving platter, garnished with fresh herbs.

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Stuffed Mushrooms With Pecans [Vegan]

6-8
30
Dairy Free

When I attend holiday parties, often the only thing I can eat is hummus or fruit – and that’s if I’m lucky. The holidays are a time when people let loose with the butter, cream and cheese. So what’s a girl with cholesterol issues to do? Host my own... Read More

Ingredients You Need for Stuffed Mushrooms With Pecans [Vegan]

  • 3/4 cup freshly made bread crumbs from whole wheat bread
  • 1/3 cup chopped toasted pecans
  • 1 tablespoon olive oil
  • 1/3 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 3 to 4 ounces extra firm tofu (1/4 of one package)
  • 1 teaspoon nutritional yeast
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 ounces baby bella mushrooms (about 16)

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How to Prepare Stuffed Mushrooms With Pecans [Vegan]

  1. Heat the oven to 375°F.
  2. Place the bread crumbs and pecans in a large bowl.
  3. Heat the olive oil in a skillet. Add the onions and garlic and saute for about 5 minutes, until soft. Add the oregano, tofu, yeast, balsamic vinegar, salt and pepper and  mash with a fork. Cook for 3 minutes, then add to the bowl with the bread crumbs.
  4. Pull the stems from the mushrooms, which should leave a small cavity for filling. Press a spoonful of filling into the mushroom, mounding it a bit on top. Place the mushrooms on a baking sheet and bake for 20 minutes or until the tops are browned. Serve immediately.

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