These stuffed mushrooms with coconut bacon are a rich, savory, mouth-watering side dish. They’re easy to make, and they’re vegan and gluten-free!
Stuffed mushrooms are one of my favorite side dishes, especially in the fall and winter. And this vegan stuffed mushrooms with coconut bacon recipe takes them to a new level.
The recipe starts with cooking mushrooms and garlic, because what flavor combination can beat that? The filling is complex, rich, and fresh, with nuts, parsley, and vegan cheese. It’s a whole lot of flavor in one small bite.
I like to serve these stuffed mushrooms with vegan baked mac and cheese , alongside my loaded sweet potato skins .
Notes on Ingredients
Here’s everything you need to make these stuffed mushrooms with coconut bacon. Make sure you scroll to the recipe card at the bottom of the page for exact measurements.
- Baby bella mushrooms
- Coconut oil
- Garlic
- Onion
- Parsley
- Pecans – You can also use walnuts.
- Vegetable broth
- Vegan mozzarella – The chewiness of vegan mozzarella goes better with the mushroom filling than other cheeses would.
- Vegan parmesan cheese
- Crushed nuts – This is a garnish, and you can use almost any kind of nut. I prefer pecans, walnuts, and pine nuts.
- Coconut bacon – Here’s my recipe .
How Do You Clean Mushrooms?
Most mushrooms from the store are pretty clean, but they usually still have some dirt on them. You don’t want to wash mushrooms the way you do other produce, as they’re porous and will absorb a lot of the water. Instead, gently scrub them with a damp paper towel, or with a mushroom brush.
How to Make Stuffed Mushrooms with Coconut Bacon
This recipe has a decent number of steps, but it’s straightforward. Here’s how to make it.
Prep. Preheat the oven to 350F, then line a baking sheet with parchment paper or a silpat.
Cook the filling. Heat a pan over medium-high heat and add coconut oil. Add the mushroom stems, garlic, onions, parsley, nuts, vegetable broth, salt, and pepper. Cook for about 10 minutes. The mushrooms and onions should be fairly soft.
Add the mozzarella cheese. Take the mixture off the stove, and stir in the vegan mozzarella cheese until combined.
Stuff the caps. Place the caps on the prepared baking sheet, with the caps face up. Brush them with coconut oil, then stuff them with the filling.
Garnish. Top the mushrooms with vegan parmesan cheese, chopped nuts, and coconut bacon.
Bake. Bake the stuffed mushrooms for about 20 minutes. When they’re done, the mushrooms should be puffy and the cheese should be bubbly.
Finish. Remove the baking sheet from the oven, place it on a cooling rack for a few minutes, and then devour the stuffed mushrooms!
Tips for Success
Here are some tricks and tips for making the best stuffed mushrooms with coconut bacon.
- Pick good mushrooms. When shopping for this recipe, pick mushrooms that haven’t started to soften and age too much. You want the mushrooms to be able to maintain their structure in the oven.
- Consistent sizes. You should also try to pick mushrooms that are all similar sizes. That way they’ll cook at the same rate, and you won’t be left with any stuffed mushrooms that are undercooked or overcooked.
- Don’t undercook. Make sure you cook the stuffed mushrooms long enough that the cheese gets very bubbly, even if that takes more than 20 minutes. The more bubbly the cheese, the better the flavor.
How to Store Leftovers
These stuffed mushrooms with coconut bacon will last in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or in the oven, or even eat them cold!
Can I Freeze This Recipe?
You sure can! This recipe will last up to 2 months in the freezer if in an airtight container. You can reheat directly from the freezer in the oven.
If you try these Stuffed Mushrooms with Coconut Bacon please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Ingredients
Stuffed Mushrooms with Coconut Bacon (Vegan)
- 18 baby bella mushrooms , cleaned, stems cut off and finely chopped (KEEP stems)
- 1/2 tablespoon coconut oil + 1 tsp to brush mushroom caps
- 4 cloves garlic , minced
- 1/4 small , about two tablespoons onion, finely diced
- 3 tablespoons parsley , chopped
- 2 tablespoons crushed and finely diced pecans/walnuts
- 2 tablespoons vegetable broth
- 2 tablespoons vegan mozzarella
For topping
- vegan Parmesan cheese
- crushed nuts
- coconut bacon
Instructions
Stuffed Mushrooms with Coconut Bacon (Vegan)
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
- In a pan over medium high heat, add the ½ tablespoon coconut oil.
- When hot, add the mushrooms stems, garlic cloves, onions, parsley, diced pecans/walnuts and the vegetable broth. Season with salt and pepper to taste.
- Allow to cook down for about 10 minutes, until stems and onions are much softer. Remove from stove and add in the vegan mozzarella shreds. Stir to combine and to get cheese melted. The mixture should be combined.
- Place the mushroom caps with the bottoms (the open side) face up, and lightly brush each with the rest of the coconut oil.
- Stuff each mushroom cap with some of the mixture. This will change depending on the size of your mushroom caps. Divide equally throughout the mushroom caps.
- Top the mixture with some crushed nuts, coconut bacon, and vegan parmesan cheese.
- Bake for 20 minutes until the cheese begins to bubble slightly and the mushrooms are puffy.
- Remove from oven and allow to cool slightly. Enjoy!
Notes
Stuffed Mushrooms with Coconut Bacon
Ingredients
Stuffed Mushrooms with Coconut Bacon (Vegan)
- 18 baby bella mushrooms cleaned, stems cut off and finely chopped (KEEP stems)
- 1/2 tablespoon coconut oil + 1 tsp to brush mushroom caps
- 4 cloves garlic minced
- 1/4 small about two tablespoons onion, finely diced
- 3 tablespoons parsley chopped
- 2 tablespoons crushed and finely diced pecans/walnuts
- 2 tablespoons vegetable broth
- 2 tablespoons vegan mozzarella
For topping
- vegan Parmesan cheese
- crushed nuts
- coconut bacon
Instructions
Stuffed Mushrooms with Coconut Bacon (Vegan)
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
- In a pan over medium high heat, add the ½ tablespoon coconut oil.
- When hot, add the mushrooms stems, garlic cloves, onions, parsley, diced pecans/walnuts and the vegetable broth. Season with salt and pepper to taste.
- Allow to cook down for about 10 minutes, until stems and onions are much softer. Remove from stove and add in the vegan mozzarella shreds. Stir to combine and to get cheese melted. The mixture should be combined.
- Place the mushroom caps with the bottoms (the open side) face up, and lightly brush each with the rest of the coconut oil.
- Stuff each mushroom cap with some of the mixture. This will change depending on the size of your mushroom caps. Divide equally throughout the mushroom caps.
- Top the mixture with some crushed nuts, coconut bacon, and vegan parmesan cheese.
- Bake for 20 minutes until the cheese begins to bubble slightly and the mushrooms are puffy.
- Remove from oven and allow to cool slightly. Enjoy!
Notes
Nutrition
Stuffed Mushrooms with Coconut Bacon https://jessicainthekitchen.com/vegan-stuffed-mushrooms-coconut-bacon/ September 30, 2022
This refreshing mango coconut chia seed pudding uses only 5 ingredients, and can be eaten at any time of the day. It’s vegan, gluten-free, and doesn’t require any baking!
There aren’t many things that can beat a hot summer day and a cool, fruity, chia seed pudding. This mango coconut chia seed pudding is perfect for those extra hot days: the mango is refreshing, the coconut is rich, and the chia seeds give you the energy to get through the day. Plus, no baking is involved, so you don’t have to turn on the oven!
I’m a big fan of chia seed pudding – it’s a great way to take advantage of the thickening qualities in chia seeds. Sometimes I have this pudding for breakfast with a whipped coffee , sometimes as a midday snack, and sometimes for dessert with a pineapple coconut rum cocktail . It’s light, flavorful, gluten-free, and vegan, making it a food for any time of the day!
Notes on Ingredients
Make sure to scroll to the recipe card at the end of the article for the exact quantities of all these ingredients.
- Chia seeds
- Silk Nutchello Toasted Coconut + Cashews – You can use other vegan milks, but this is my favorite for this recipe.
- Maple syrup
- Mango
- Coconut flakes
- Fresh fruit and juice – This is an optional garnish. I like to finish the pudding with fresh lime juice, kiwi slices, and strawberry slices, but it’s up to you.
Can I Use Toasted Coconut?
I prefer to use coconut flakes for this mango coconut chia seed pudding recipe, but you can use toasted coconut if you prefer. The flavor will be a little stronger and more caramely if you use toasted coconut.
How to Make Mango Coconut Chia Seed Pudding
This sweet, mouth-watering pudding is very easy to make.
Mix the seeds and milk. Add the Silk Nutchello Toasted Coconut + Cashews and the chia seeds to a bowl, then whisk until they’re combined.
Chill. Add the maple syrup, cover the mixture, and place it in the fridge. Allow it to set, which will take at least 2 hours.
Put in cups. Once the pudding mixture has set, divide it between your cups.
Puree the mango. Put the mango cubes in a food processor and blend until smooth. Spoon the mango puree into the pudding cups.
Finish. Add the coconut to each cup, then garnish with strawberry and kiwi slices, and lime juice.
Tips for Success
Here are a few tricks and tips to make sure that your mango coconut chia seed pudding is smooth and flavorful each time.
- Chill for a long time. It will take at least 2 hours for the pudding to set, but it will be an even better texture if you let it chill longer. If you have the time, chill the pudding overnight. This will give it the creamiest texture, and also the best flavor.
- Strain the mango. To ensure a smooth pudding, spoon the blended mango through a strainer to make sure there are no fibers in the puree.
- Use fresh juice. These puddings are best served with garnishes, including lime juice. Make sure that you use fresh lime juice, and not pre-squeezed juice, as there’s a large flavor difference.
How to Store Leftovers
Place any leftover mango coconut chia seed pudding in an airtight container, and put it in the fridge. It will last for up to 3 days.
Can I Freeze This Recipe?
Freezing chia seed pudding isn’t ideal, because it messes up the texture a little. It’s still good though, so if you want to try, place the pudding in an airtight container in the freezer for up to 2 months. Thaw in the fridge before eating.
Ingredients
- 1/4 cup chia seeds
- 1 cup Silk Nutchello Toasted Coconut + Cashews
- 1 1/2 teaspoons maple syrup , to taste
- 1 mango , peeled and cubed
- 2 tablespoons coconut flakes
- For garnish , squeeze of lime and slices of kiwi and strawberries
Instructions
- In a medium bowl, add the chia seeds and the Silk Nutchello Nut Milk and whisk vigorously until combined. Add the maple syrup to taste. Allow to set in the fridge, covered overnight or for at least 2 hours, until a pudding like consistency is formed.
- When the pudding is set, spoon into the serving cups.
- Puree the mango cubes in a food processor or blender until smooth. Spoon over the tops of the pudding.
- Add equal amounts of the coconut flakes to each pudding. Garnish with lime, kiwis and strawberries.
- Enjoy!
