Vegan Mushroom Bites with Miso Stuffing

Easy to make and packed with flavor—making them the perfect appetizer for a dinner or party. You’ll savor each bite of these mushrooms.

Ingredients

• 24 crimini mushrooms
• Olive oil
• 1/2 cup black rice (or sub wild or brown rice)
• 1 scant cup vegetable stock
• Pinch of sea salt
• ¼ cup sweet onion, chopped
• 3 cloves garlic
• 1 sprig of rosemary, leaves finely chopped
• 2 tbsp fresh parsley, chopped (plus more for garnish)
• 2 tsp white / shiro miso
• ¼ tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped walnuts

Instructions

1. Preheat the oven to 350°F and line with a reusable baking mat.
2. Rinse the rice with a strainer.
3. Bring the veggie stock to a boil in a small saucepan, then add rice. Cover and cook on low heat for 30-45 min until liquid is absorbed. Fluff rice once finished.
4. Clean the mushrooms with a damp brush or cloth and cut out all of the stems (save them for the stuffing!).
5. Coat the caps with olive oil and bake the mushrooms on a baking sheet WITHOUT the filling for 15 minutes, flipping it half way through.
6. In a frying pan, fry the diced onions gently until translucent. Next, add in diced garlic, chopped herbs, black pepper, and ¼ tsp of salt until garlic is fragrant. Afterwards, stir in diced mushroom stems and fry until stems are cooked.
7. Once mushroom caps are done baking, mix the baking juices into the miso paste. Mix diluted miso paste into the stuffing mixture before adding in lemon juice.
8. Stir in rice and walnuts making sure they are evenly distributed, before filling the mushrooms.
9. Bake for 15 minutes.
10. Enjoy!

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