A very easy vegan stuffed mushrooms recipe made with panko breadcrumbs and creamy avocado stuffing. They are the perfect appetizers for Thanksgiving and even at football parties.
Escargot Recipe – This post is sponsored by REVOL. All opinions expressed here are my own.
Ok, so, I know that there is no such thing as “vegan escargot” or “vegetarian escargot”.
But, that didn’t stop me from trying my best to make a recipe that will be close to the real escargot recipe as I can get. This recipe is made with Mushrooms which, I am told, is close to the real thing in texture and “meatiness”.
Escargot is seafood and that means vegans can’t eat it (Check out my handy guide to what vegans don’t eat). However, I can definitely try to bring the recipe as close to escargot as I can get it.
So, when REVOL had Escargot Dish listed on their website, I rose to the challenge of making a stuffed mushroom recipe using their escargot dish.
“How difficult can it really be?”, I thought to myself.
As it turned out, the research involved was the hardest part of this recipe. The rest of the process was incredibly fun and delicious.
The one thing they all agreed on was that mushrooms would be a great base for the escargot recipe. For the other ingredients, I decided to “wing” it. I tried various ingredients such as red peppers, green peppers, rutabaga, squash, broccoli and other common veggies.
In the end, soft tofu, avocado and onions won the competition. The soft tofu acts as a binding agent, avocado adds texture and onions add flavor to the recipe. Fresh curly parsley added such a wonderful spice and flavor to this recipe. It was the star of the recipe.
What makes this recipe delicately delicious is the (Affiliate link) escargot dish. I got the smaller sized one because the recipe works with baby bell mushrooms. The escargot dish is finished with a cast iron style glaze allowing it to withstand heat and distribute it evenly throughout the mushrooms. It also makes cleaning it a breeze!
On a side note, here is a video I made of the process. It should come as no surprise to you that, in all my excitement to make a video, I forgot one important ingredient. Please add 1 tsp of freshly squeezed lime juice after adding the black pepper. What do you think of my take on an escargot recipe?
You can see how much I am obsessed with (affiliate link) REVOL’s Ramekins. They are my new kitchenware obsession.
There are vegetarian ingredients in this recipe. To make the vegan version, I recommend vegan butter sticks and panko bread crumbs. To keep your recipe vegan, you can use the vegan variety of each.
If you have leftover mushrooms, turn it into an easy mushroom salad.
So, how would you describe the taste of the real escargot?
Vegan Stuffed Mushrooms
- Preheat oven to 450 degrees
- Take the Revol Escargot Dish and place the mushrooms in the escargot holes.
- Place the mushrooms in the oven and bake them for about 15 minutes
- In a small bowl, add the silken tofu
- Add the chopped avocado, onions, garlic and parsley into the bowl.
- Mix sea salt, black pepper and lime juice to the bowl and set aside
- Fill each mushroom with the tofu mixture (about 1 Tbsp per mushroom)
- Cut the butter into small pieces and place it on top of the mushrooms
- Sprinkle Panko crumbs on each mushroom
- Place the escargot dish in the oven
- After about 15 minutes, remove them from the oven and allow them to cool
- Using a big spoon, gently scoop out each mushroom escargot
- Serve immediately