Vegan Grilled Oysters with Herbed Butter
Transform your next plant-based meal with these irresistible Vegan Grilled Oysters with Herbed Butter, a creative twist on a classic seafood dish! This recipe swaps out oysters for thick, tender slices of king oyster mushrooms, perfectly scored to absorb a luscious garlic-herb vegan butter infused with fresh parsley, chives, and a hint of zesty lemon juice. Grilled to perfection, these smoky, buttery bites boast rich, umami flavors from a sprinkle of nutritional yeast, making them a show-stopping appetizer or satisfying entrée. Quick to prepare in under 35 minutes, this dish is ideal for outdoor BBQs or an elevated plant-based dinner. Serve them sizzling hot, garnished with fresh herbs and a lemon wedge, and let your guests savor the bold, savory magic of these vegan delights! Keywords: vegan grilled oysters, herbed butter, king oyster mushrooms, plant-based BBQ, quick vegan recipes.
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Recipe Information
Ingredients
- 8 large King oyster mushrooms
- 2 tablespoons Olive oil
- 1 cup Vegan butter
- 3 cloves Garlic
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh chives
- 1 tablespoon Lemon juice
- 1 tablespoon Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing the mushrooms. Cut the stems of the king oyster mushrooms into thick rounds, about 1/2-inch thick. Gently score the tops in a crosshatch pattern to help them absorb marinade better.
In a large bowl, toss the mushroom slices with olive oil, ensuring each piece is evenly coated. Set aside to marinate while preparing the vegan herbed butter.
To make the herbed butter, finely mince the garlic cloves. Chop the fresh parsley and chives.
In a small mixing bowl, combine the vegan butter with minced garlic, chopped parsley, chives, lemon juice, nutritional yeast, salt, and black pepper. Mix well until all the ingredients are thoroughly combined.
Preheat your grill or grill pan over medium-high heat.
Arrange the seasoned mushroom slices on the grill. Cook each side for about 4-5 minutes, or until grill marks appear and the mushrooms are tender. If you are using a grill pan, working in batches might be necessary.
Once the mushrooms are grilled, liberally top each mushroom slice with a spoonful of the herbed butter while they are hot, allowing the butter to melt and infuse into the mushrooms.
Serve immediately as a delightful appetizer or entrée. Optionally, garnish with additional fresh parsley and a wedge of lemon for a bright finish.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.5 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
