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New England-Style Stuffing Stuffed Mushrooms

Yes, the name is a mouthful, but what better kind of mouthful than a stuffed mushroom? Especially when the stuffing is this tasty!?

Vegan New England-Style Stuffing Stuffed Mushrooms

These baby bellas are full of New England-Style Stuffing, which means there’s lots of cranberries, chopped apples and nuts in there along with celery and the usual “stuffing spices”. It’s my very favorite type of stuffing and I make it every year for ThanksLiving (and a couple other occasions as well).

Vegan New England-Style Stuffing Stuffed Mushrooms

I’ve shared a couple other stuffed mushroom recipes over the years (Bacon and Cream Cheese and a Butternut-Sausage that works just as well with phyllo cups) but this one right here is my favorite. I can’t get enough of this stuffing, and the baby bellas hold so much more than a white button mushroom would.

Vegan New England-Style Stuffing Stuffed Mushrooms

I just love including the fresh cranberries, the bright tartness of them keeps these appetizers from feeling too heavy.


New England-Style Stuffing Stuffed Mushrooms (makes 15-18 “baby bellas”)

I used baby bellas which are smaller than baby portabellos, but larger than white button mushrooms.

Ingredients:

  • 1 Tablespoon vegan butter
  • 1/2 cup celery, sliced in half lengthwise, then sliced fairly thinly
  • 1/3 cup finely chopped (but not quite diced) onion (I used sweet)
  • 1 small apple, finely chopped
  • 8 baby bella stems, diced
  • 1 teaspoon dried parsely
  • 1/2 teaspoon dried sage
  • a couple dashes of dried thyme
  • 1/2 cup veggie broth
  • 1.25 cups dried bread crumbs
  • 1/8 cup fresh cranberries, chopped (or more, if you’d like!)
  • S&P
  • 1/4 cup chopped walnuts, if desired
  • 15-18 baby bellas, cleaned

 

Directions:

  1. Saute the onions, celery and chopped stems in the butter (and a couple Tablespoons of water, as needed) until soft. Add the chopped apple and cook 2 more minutes. Reduce heat to low, then stir in the seasonings, broth, bread crumbs and cranberries. Cover and let simmer (on low!) for 7-8 minutes. Fluff with a fork, taste, and add the nuts and S&P as needed.
  2. Stuff the mushrooms and bake on a cookie sheet at 350 degrees for 16-18 minutes. Keep an eye on them! You’ll know they’re done with the mushrooms start to get soft.

Enjoy!

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{ 3 comments… add one }
  • Heather November 12, 2013, 12:37 pm

    LOVE this!!! You represented New England so well Barb 🙂

  • Laura November 12, 2013, 1:07 pm

    Yum! I am adding this to my thanksgiving recipe list!

  • Robyn B | Modern Day Missus November 18, 2013, 1:29 am

    Yummm…. I love stuffed mushrooms, and I love how you’ve put the stems in the stuffing bit.

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