Stuffed mushrooms are one of my favorite side dishes, especially in the fall and winter. And this vegan stuffed mushrooms with coconut bacon recipe takes them to a new level. The recipe starts with cooking mushrooms and garlic, because what flavor combination can beat that? The filling is complex, rich, and fresh, with nuts, parsley, and vegan cheese. It’s a whole lot of flavor in one small bite. I like to serve these stuffed mushrooms with vegan baked mac and cheese, alongside my loaded sweet potato skins.
Notes on Ingredients
Here’s everything you need to make these stuffed mushrooms with coconut bacon. Make sure you scroll to the recipe card at the bottom of the page for exact measurements.
Baby bella mushrooms Coconut oil Garlic Onion Parsley Pecans – You can also use walnuts. Vegetable broth Vegan mozzarella – The chewiness of vegan mozzarella goes better with the mushroom filling than other cheeses would. Vegan parmesan cheese Crushed nuts – This is a garnish, and you can use almost any kind of nut. I prefer pecans, walnuts, and pine nuts. Coconut bacon – Here’s my recipe.
How Do You Clean Mushrooms?
Most mushrooms from the store are pretty clean, but they usually still have some dirt on them. You don’t want to wash mushrooms the way you do other produce, as they’re porous and will absorb a lot of the water. Instead, gently scrub them with a damp paper towel, or with a mushroom brush.
How to Make Stuffed Mushrooms with Coconut Bacon
This recipe has a decent number of steps, but it’s straightforward. Here’s how to make it. Prep. Preheat the oven to 350F, then line a baking sheet with parchment paper or a silpat. Cook the filling. Heat a pan over medium-high heat and add coconut oil. Add the mushroom stems, garlic, onions, parsley, nuts, vegetable broth, salt, and pepper. Cook for about 10 minutes. The mushrooms and onions should be fairly soft. Add the mozzarella cheese. Take the mixture off the stove, and stir in the vegan mozzarella cheese until combined. Stuff the caps. Place the caps on the prepared baking sheet, with the caps face up. Brush them with coconut oil, then stuff them with the filling. Garnish. Top the mushrooms with vegan parmesan cheese, chopped nuts, and coconut bacon. Bake. Bake the stuffed mushrooms for about 20 minutes. When they’re done, the mushrooms should be puffy and the cheese should be bubbly. Finish. Remove the baking sheet from the oven, place it on a cooling rack for a few minutes, and then devour the stuffed mushrooms!
Tips for Success
Here are some tricks and tips for making the best stuffed mushrooms with coconut bacon.
Pick good mushrooms. When shopping for this recipe, pick mushrooms that haven’t started to soften and age too much. You want the mushrooms to be able to maintain their structure in the oven. Consistent sizes. You should also try to pick mushrooms that are all similar sizes. That way they’ll cook at the same rate, and you won’t be left with any stuffed mushrooms that are undercooked or overcooked. Don’t undercook. Make sure you cook the stuffed mushrooms long enough that the cheese gets very bubbly, even if that takes more than 20 minutes. The more bubbly the cheese, the better the flavor.
How to Store Leftovers
These stuffed mushrooms with coconut bacon will last in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or in the oven, or even eat them cold!
Can I Freeze This Recipe?
You sure can! This recipe will last up to 2 months in the freezer if in an airtight container. You can reheat directly from the freezer in the oven. If you try these Stuffed Mushrooms with Coconut Bacon please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
