Artichoke Stuffed Mushrooms

Dairy-Free | Vegan | Gluten-Free Option | Lactose-Free
6–8 servings
Prep time: 20 minutes
Cook time: 25 minutes

What You’ll Need

  • 16 baby bella mushrooms
  • 1 Tbsp. olive oil
  • 3 Tbsp. shallots, finely chopped
  • 3 cloves of garlic, minced
  • 1 can (14 oz.) artichokes, drained and finely chopped
  • 1 Tbsp. fresh thyme, chopped
  • 3 Tbsp. fresh parsley, chopped (plus more for garnish)
  • ¼ tsp. salt
  • ⅛ tsp. black pepper
  • ¼ cup butter alternative, melted
  • ⅔ cup panko breadcrumbs (gluten-free, if preferred)
  • ¾ cup Vevan Mozza-Shred
  • Zest of one lemon

Here’s How

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Gently wash mushrooms. Remove stems, then finely chop them and set aside. Remove gills and pat remaining caps dry.
  3. Place mushroom caps in prepared pan, stem side up.
  4. In a large sauté pan, heat olive oil over medium heat. Add chopped shallots and minced garlic and sauté until softened, about 3 minutes. Transfer caps to the baking sheet, stem side up.
  5. In the same pan, add chopped mushroom stems and cook for 5 minutes. Add chopped artichokes, spices and herbs and mix well. Remove from heat and set aside.
  6. In a bowl, combine melted butter and breadcrumbs. Add breadcrumbs and Vevan Mozza-Shred to the mushroom stem mixture and gently stir to combine.
  7. Spoon mixture into mushroom caps. Bake for 20–25 minutes, until mushrooms are tender and filling is golden brown.
  8. Top with lemon zest and fresh chopped parsley before serving. Serve warm.