Go Back
Print Recipe

Stuffed champignon mushrooms

Fall recipe for delicious mushroom mushrooms stuffed with vegan ricotta cheese
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Side Dish, Snack, Snack
Cuisine: vegan
Diet: Low Lactose, Vegan, Vegetarian
Keyword: baked, autumn, fall, mushrooms, mushrooms
Servings: 10 mushrooms
Author: LuvveLovesFood
Const: low

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!