The Flaming Vegan

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"Scarborough Fair" Stuffed Mushrooms
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"Scarborough Fair" Stuffed Mushrooms

I am a child of the 70's and this classic dish is inspired by Simon & Garfunkel! 

The harmonious combination of fresh herbs: Parsley, Sage, Rosemary and Thyme, taste exquisite up against that deep-earthy mushroomness. 

Cap these off with some vegan mock parmesan cheese and you've got a recipe made in music-to-the-taste-buds heaven! 

This recipe is made all the more groovy if you can step out into your own garden and harvest the herbs for Free!  (*Cooking From Your Culinary Herb Garden article; Coming Soon!)

 

"Scarborough Fair" Stuffed Mushrooms

1/2 cup Panko Japanese Bread Crumbs (optional)

4 tbsp organic Parsley, Sage, Rosemary and Thyme (chopped and mixed)

4 Cloves Garlic, minced

25 organic White Button or Crimini Mushrooms

1/4 tsp Crushed Red Pepper Flakes or Cayenne (optional)

1/4 cup organic Grapeseed or Olive Oil

Fresh Lemon Wedges for squeezing (optional)

Sea Salt & Pepper, to taste

1/2 cup Vegan Mock Parmesan:

1/4 cup Nutritional Yeast Flakes

1/4 cup Raw Walnuts

Sea Salt and Pepper, to taste

 

Preheat oven to 400 degrees F.

In a blender or food processor, blend nutritional yeast and walnuts until coarse cheesy granules form, season to taste.  Set aside.

*A helpful tip for the herb mixture, make the bulk parsley, with about a tsp-tbsp each of the other more pungent herbs.

In a large mixing bowl, prepare the filling.  Combine and blend mock parm, panko breadcrumbs, herbs, garlic, salt and pepper plus half the oil.  Lightly mix with hands or fork until incorporated.

Remove stems from mushrooms and stuff with filling.  Arrange mushrooms on baking sheet and drizzle remaining 1/8 cup of oil over the top of mushrooms. 

Bake 15-25 minutes.  You really have to decide with your eyes when they are done.  I like mine good and juicy, where the mushroom goes soft and is easy to cut through with a fork.  You want the tops to get golden and crusty and the bottoms to be cooked through. It's best to check on them and pull them out when they look good rather than going by the time. 

Ovens really vary and so do mushrooms!  Organic mushrooms cook much faster and get softer.  Crimini's remain intact and have a more firm and chewy texture than white buttons.  Crimini's have a rich earthy taste but I prefer the texture and moisture the buttons have so use them almost exclusively for this recipe. 

Try an assortment of 'shrooms and see what fungus is the funnest for you!  ;)

This is a great dish to bring to gatherings and it's satisfying in a meaty way while still being delightfully animal-friendly.  Even your non-vegan mates will be inspired by this one.  It's an easy introduction to how yummy going vegan can be!

 

Thank you for voting BuddhasDelight to top posts again and again.  It gives this buddha great delight to share my passion for Animal/Earth friendly cuisine.  Bon Appetit Veggie Buddies!  Now, get stuffing! ;)

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Leave a Comment

  1. Veganara
    Veganara
    Vote no 2, yummy! They sound delicious! I love mushrooms , so I'll be trying this soon. I have just submitted 2 posts, Roast Vegetable Tart with Tapenade, and For Life, Love and Liberty! (philosophical), so if you like either of those, please vote!
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  2. Carolyn
    Carolyn
    Voted looks wonderful....I think I will try this soon!
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  3. BuddhasDelight
    BuddhasDelight
    the (optional) next to the panko breadcrumbs is a typo, sorry!
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  4. Roopam
    That's one of my favorite appetizers...and this is a nice spicy nutty version...voted!
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  5. SnakeWitch
    Love it! I've missed stuffed mushrooms since I became vegan. Thank you for this recipe! voted!
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    1. BuddhasDelight
      BuddhasDelight
      yay! they are really naughty tasting, you won't miss a thing on taste. thanks for your vote! :)
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  6. pftsusan
    pftsusan
    I come from the same generation. So voted.
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  7. Virtually Homemade
    Virtually Homemade
    Voted - yum!
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