Mushrooms stuffed with vegan ricotta cheese
Today we dive into an autumn recipe that will make you appreciate this gloomy season even more. In fact, these ricotta-filled mushrooms are the perfect side dish to go with pumpkin, chestnuts or green cabbage dishes. If you, like me, can't resist any kind of mushroom, I recommend you take a peek at my recipe for some mushroom pies which are definitely among my favourite recipes.
Why you will love this recipe for baked stuffed mushrooms
There are several reasons why these meatless baked stuffed mushrooms will become one of your new favourite side dishes. Here are a few:
- SO easy:Yes. It may sound trivial but the ease and minimal effort with which you can achieve a great result makes this recipe a must!
- Aesthetically beautiful: Stuffed mushrooms are an opportunity to cook mushrooms and present them in a different way.
- They can be prepared in advance: You can prepare your mushrooms in advance and reheat them just before serving.
- They leave room for creativity: There are no limits. You can prepare these mushrooms in a thousand different variations as long as the filling is not too liquid. Indulge yourself!
- Without hurting anyone: This recipe does not require the use of ingredients of animal origin. Our stuffed mushrooms are vegetarian, but are also vegan thanks to the use of a 100% vegetable ricotta cheese.
Here are all the ingredients you'll need
- 10 mushroom heads (cleaned and/or washed)
- 140g vegetable 'ricotta' with thyme and lavender (LaCotta by @NewRoots)
- 1 tablespoon grated vegan 'parmesan' cheese
- salt and pepper to taste
Preparing the ricotta filling (step-by-step)
- putting the 'ricotta' cheese, 'parmesan' , salt and pepper in a bowl.
- Mix everything well until it is homogeneous.
- Adjust salt if necessary.
- Use the ricotta filling to fill the stemless heads of the mushrooms. Help yourself with a teaspoon.
- Sprinkle with a little oil and bake at 220°C for 25 minutes.
Preservation of ricotta-filled mushrooms
Although I doubt you will have any leftovers of these ricotta stuffed mushrooms, you can keep them in the fridge for 2-3 days and reheat them in the oven or frying pan if needed.
Now that you have all the information you need to prepare this wonderful granola, all you have to do is get to work. Have fun in the kitchen!
Stuffed champignon mushrooms
Equipment
- 1 baking tray
- parchment paper
Ingredients
- 10 champignon heads cleaned and/or washed
- 140 g vegan 'ricotta' thyme and lavender LaCotta of @NewRoots
- 1 Tbsp grated vegan 'parmesan' cheese
- as needed salt & pepper
(optional)
- 1 tsp nutritional yeast
Instructions
- Turn on the oven at 220°C fan function.
- Clean your mushroom heads of any soil or dirt and remove the stem gently.
- Prepare the filling by putting the ricotta cheese, Parmesan cheese, cornflour, salt and pepper and mix well until smooth. Add salt if necessary.
- Fill the mushroom heads with the ricotta cream. Help yourself with a teaspoon.
- Arrange the mushrooms on the baking tray and sprinkle them with vegan 'parmesan' cheese.
- Sprinkle with a little oil and bake at 220°C for 25 minutes.
- Let your stuffed mushrooms rest for 3 minutes before eating them.
- Bon appetit!
I hope you enjoyed the recipe, see you soon!
