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Vegan Stuffed Mushrooms
Rini
Roasted mushrooms filled with tofu and veggies
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course
Appetizer
Cuisine
American
Servings
15
pieces
Calories
44
kcal
Ingredients
1x
2x
3x
1
avocado
chopped
¼
red onion
finely diced
3
cloves
garlic
finely diced
½
cup
curly parsley
chopped
15
button mushrooms
stems removed
¾
cup
silken tofu
1
tsp
sea salt
1
tsp
black pepper
1
tsp
lime juice
freshly squeezed
⅕
stick
vegan butter
½
cup
Panko crumbs
Instructions
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
Video
Nutrition
Serving:
15
mushrooms
Calories:
44
kcal
Carbohydrates:
3
g
Protein:
1
g
Fat:
2
g
Sodium:
179
mg
Potassium:
156
mg
Fiber:
1
g
Vitamin A:
225
IU
Vitamin C:
4.9
mg
Calcium:
10
mg
Iron:
0.5
mg
Keyword
Can you make vegan escargot?, is escargot vegan?
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