Vegan Stuffed Mushrooms with Sun-Dried Tomato and Pineapple
Get ready to embark on a flavor-packed journey with our Vegan Stuffed Mushrooms, featuring a vibrant fusion of chickpeas, sun-dried tomatoes, and tropical pineapple. These delightful bite-sized morsels are not only plant-based but bursting with a symphony of savory, sweet, and tangy notes. The hearty chickpeas provide a meaty texture, while the sun-dried tomatoes and pineapple infuse each bite with a burst of bold flavors. It's all tucked into tender mushroom caps, creating a wholesome and visually appealing appetizer that will captivate both vegans and non-vegans alike. Whether you're entertaining guests or simply indulging in a savory snack, these stuffed mushrooms are a palate-pleasing delight.
12 large cremini or white mushrooms, cleaned and stems removed
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup sun-dried tomatoes (not packed in oil), finely chopped
1/2 cup pineapple chunks, finely chopped
2 cloves garlic, minced
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
Salt and black pepper to taste
1/4 cup breadcrumbs (use gluten-free breadcrumbs for a gluten-free option)
Vegan cheese shreds for topping (optional)
1. Prepare the Mushrooms:
Preheat your oven to 375°F (190°C).
Remove the stems from the mushrooms and set aside. Place the mushroom caps on a baking sheet lined with parchment paper.
2. Prepare the Filling:
In a food processor, combine the chickpeas, sun-dried tomatoes, pineapple, minced garlic, red onion, and fresh parsley. Pulse until the mixture is well combined but still has some texture.
Heat olive oil in a skillet over medium heat. Add the chickpea mixture and sauté for about 5 minutes to heat through and blend the flavors. Season with salt and black pepper to taste.
3. Stuff the Mushrooms:
Using a teaspoon, stuff each mushroom cap with the chickpea, sun-dried tomato, and pineapple mixture.
Sprinkle breadcrumbs evenly over the stuffed mushrooms.
If desired, add a small amount of vegan cheese shreds on top.
Bake in the preheated oven for about 15-20 minutes or until the mushrooms are tender and the tops are golden brown.
Remove the stuffed mushrooms from the oven and let them cool slightly before serving.
These Vegan Stuffed Mushrooms with Chickpea, Sun-Dried Tomato, and Pineapple are a delightful appetizer or snack that combines a medley of flavors, including the sweetness of pineapple and the rich umami of sun-dried tomatoes. Enjoy this plant-based treat as a tasty addition to your meals or as a crowd-pleasing appetizer for gatherings!