This is a sponsored post written by me on behalf of ACME Markets. All Opinions are 100% my own.
Stuffed Mushrooms are always in my family’s Thanksgiving lineup. Tender mushrooms baked and brimming with warm, savory, seasoned stuffing. Yum! So much nostalgia.
My Grandmama made her Italian Stuffed Mushrooms with parmesan, turkey gravy, and while I’m not gluten-free, they also contained breadcrumbs. This recipe for Stuffed Mushrooms was inspired by my Grandmothers beloved Stuffed Mushrooms – but this version is completely vegan and happens to be incidentally gluten-free as well.
This is an incredibly easy dish to make. Chopping only 1 celery stalk, mushrooms stems and some fresh herbs. You can even omit the herb chopping by using dried instead.
I discovered O Organics® French Fried Onions last year at my local ACME Markets when making Green Bean Casserole. I love them because they contain just 4 simple ingredients and are Certified Gluten-Free as well. The O Organics French Fried Onions are a star in this recipe because they add amazing texture and also replace onions and the need for bread or breadcrumbs.
In place of parmesan I added nutritional yeast, garlic powder and almond flour. I used Open Nature® Gluten Free Almond Flour because it contains almonds, and that’s it! The nutritional yeast provides a cheese-like flavor and a variety of nutrients like B12, protein and essential amino acids. Feel free to use your favorite dairy-free parmesan if you prefer.
What’s stuffing without a generous seasoning of fragrant herbs like sage, thyme and plenty of Signature SELECT™ Ground Black Pepper? I like to use freshly chopped herbs but dried works too. I omitted salt in this recipe as I found the O Organics French Fried Onions provided plenty of saltines already. Of course, feel free to adjust seasoning to taste.
The holidays are just around the corner. Finding high-quality and affordable products for delicious seasonal recipes that are inclusive for loved ones is so important to me. I buy my O Organics and Open Nature products at my local ACME Markets store, and you can also find them exclusively at the Albertsons Companies family of stores, including Albertsons, Safeway, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets and Carrs/Safeway.
While this holiday season will be different for so many of us, I know I can depend on ACME to make shopping easy and worry-free through their Grocery Delivery and Pick Up services. Visit acmemarkets.com to find a store near you and get inspired by other great recipes!
- 2 tbsp Open Nature Almond Flour
- 1 tsp nutritional yeast
- 1/2 tsp garlic powder
Preheat oven to 350°F. Prepare a baking sheet lined with a silicone baking mat or parchment paper.
Remove stems from mushrooms and arrange caps on baking sheet. Finely chop mushrooms stems and celery. In a small bowl, stir together ingredients for Almond Parm.
Heat and melt vegan butter over medium heat. Add the chopped mushrooms and celery, stirring occasionally for about 3-5 minutes until tender. Add chopped sage, thyme and Signature SELECT Ground Black Pepper. Stir for another minute or so.
Add almond parm and O Organics French Fried Onions. Stir well and mash to crush the onions and incorporate. Pour in vegetable broth to soften and bind the stuffing mixture.
Spoon about 1 tablespoon of the stuffing into each mushroom cap. Cover and bake for 20-25 minutes until mushrooms are tender and the filling is soft and golden. Serve as is or with your favorite vegan gravy.
Can be prepared ahead of time. Cover stuffed mushrooms and refrigerate for up to 24 hours before baking.
Nut-free option: substitute Almond Parm for 2 tbsp of your favorite vegan parmesan.