Vegan Stuffed Mushroom Round Up

Vegan Stuffed Mushrooms (GF)

Vegan Stuffed Mushrooms (GF)

Veggie Stuffed Mushroom Caps (GF/7 ingredients)

Vegan Chickpea Cheezy Stuffed Mushrooms (GF/9 ingredients)

The Best Vegan Stuffed Mushrooms Ever

Ultimate Vegan Stuffed Mushrooms

Creamed Spinach Stuffed Portobello Mushrooms (9 ingredients)

Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms (7 ingredients)

Spinach Stuffed Mushrooms


summer’s greatest delicacy

lemon + mint ricotta stuffed squash blossoms
cooking time: 10 mins
prep time: 10 minutes

12 squash blossoms
3 tbsp coconut oil
sea salt

prosecco batter:
½ cup tapioca starch
½ tsp baking soda
1 tbsp gluten free flour
½ - ¾ cup prosecco/sparkling wine (or soda water)

heirloom tomato sauce
2 heirloom tomatoes (yellow, orange, or red varietal)
½ tbsp olive oil
1 clove garlic
4 basil leaves
¼ - ½ tsp sea salt

lemon + mint cashew ricotta

1. make cashew ricotta filling (click this link)
2. to make tomato sauce, place tomatoes, olive oil, garlic, basil + sea salt in food processor + pulse to a pureed texture. it’s ok to leave some chunks of tomato
3. to make batter, mix all ingredients (tapioca starch, baking soda, gluten free flour + prosecco) together to desired thickness, it should be pretty thin + smooth
4. stuff squash blossoms with cashew ricotta filling
5. heat medium skillet + add 1 tbsp of coconut oil + heat till smoking
6. dip stuffed squash blossoms in batter + place in skillet (cook 4 - 6 squash blossoms at a time). turning every minute to properly cook batter on all sides to a golden brown. remove blossoms from skillet + sprinkle with sea salt
7. repeat cooking with remaining squash blossoms
8. when all blossoms are cooked, serve warm with tomato sauce

**** if you eat cheese, you can substitute the cashews for whole ricotta

**** if you have a nut allergy, you can substitute the cashews for tofu