Vegetarian Beef Wrapped Mushrooms
Elevate your appetizer game with these irresistible Vegetarian Beef Wrapped Mushrooms, a creative twist on classic stuffed mushrooms that's perfect for plant-based eaters and carnivores alike. Juicy button mushroom caps serve as a flavorful vessel for a savory filling of plant-based ground beef sautéed with garlic, onions, soy sauce, smoked paprika, and dried thyme, delivering a rich, umami-packed bite every time. Baked to perfection, these tender, flavor-infused bites are finished with a touch of fresh parsley for a bright, herby finish. Easy to prepare in under an hour, this recipe is an excellent choice for a crowd-pleasing party starter, a satisfying side dish, or a light, guilt-free snack. Rich in comforting flavors and packed with plant-based protein, these "beef" wrapped mushrooms are a delicious way to impress your guests while keeping it vegetarian-friendly!
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Recipe Information
Ingredients
- 12 pieces large button mushrooms
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 medium onion
- 8 ounces plant-based ground beef
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean the mushrooms with a damp cloth to remove any dirt. Remove the stems and gently hollow out the caps using a spoon. Set aside.
Mince the garlic and finely chop the onion.
In a medium skillet, heat the olive oil over medium heat. Add the garlic and onion, sautéing until fragrant and translucent, about 3-4 minutes.
Add the plant-based ground beef to the skillet, breaking it apart with a spoon. Cook for another 5-7 minutes or until lightly browned.
Stir in the soy sauce, smoked paprika, dried thyme, salt, and black pepper. Cook for an additional 2 minutes until the flavors meld together.
Finely chop the fresh parsley and stir it into the mixture. Remove the skillet from the heat and let it cool slightly.
Place the mushroom caps on the prepared baking sheet, rounded side down. Spoon the plant-based beef mixture into each mushroom cap, generously filling them.
Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.
Remove from the oven and let cool for a few minutes before serving. Garnish with additional fresh parsley if desired.
Serve warm as a delightful appetizer or side dish.
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2563 mg | 111% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 13.9 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 184 mg | 14% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1757 mg | 37% | |
*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.
