Mediterranean Stuffed Mushrooms + 30-Minute Frugal Vegan Recipes Book Review
If you’re here looking for a delicious, savory, flavor-packed, bite-sized, vegan party nibble, you’ve come to the right spot. These Mediterranean stuffed mushrooms are all those things, plus can be made in about 30 minutes while on a budget. Although they’re easy to make, and the ingredients aren’t fancy, the flavors add together to a umami-filled, creamy, savory, salty, flavorful, and crunchy-topped bite that’s sure to wow all your guests (vegan or not). It’s a great example of the types of recipe you’ll find in Melissa Copeland’s new book, “30-Minute Frugal Vegan Recipes: Fast, Flavorful Plant-Based Meals on a Budget“.
About “30-Minute Frugal Vegan Recipes”
30-Minute Frugal Vegan Recipes aims to bring together quick and simple recipes, that are bursting with flavor so you’ll want to make them again and again. This book is perfect for busy vegans who just want to get something delicious on the table without having to be around all day to make it work. The idea that you can get home from work, and in 30 minutes or less have dinner on the table- no fuss, no need to search the supermarket for exotic ingredients, no 3-day salt brines, just good, tasty food. If that sounds like you, read on!
The cookbook (which will be released July 9th, 2019, but is available for pre-order now) is written by Melissa Copeland, the founder of The Stingy Vegan and Cilantro and Citronella. Melissa is an ethical vegan, who doesn’t buy the misconception that vegan food has to be expensive- which is cheaper, beef or beans?– and wrote 30-Minute Frugal Vegan Recipes with that philosophy in mind. But you know what really sold me on this book? The last sentence of the introduction:
“And soy does not cause man-boobs”
Melissa Copeland, 30-Minute Fugal Vegan Recipes
While that statement is certainly not the focus of the book, I think it really captures the practicality that the recipes are written from, and the humor of the author. The recipes are detailed, the photographs colorful and vibrant, the ingredient lists simple approachable. This book makes it possible for even the busiest and least cooking-inclined among us to make a quick and delicious vegan meal.
30-Minute Frugal Vegan Recipes: Breaking it down
After the quotable introduction, the next couple pages are dedicated to some tips and tricks for buying groceries cheaply, and making meals more quickly. Then onto the recipes! This cookbook is organized into 8 budget-friendly chapters.
- Cheap-as-Chips Main Meals with practical and filling meals like Veggie-Packed Mexican Rice, Coconut-Lentil Curry and Smoky Mushroom Fajitas.
- Quick-Fix Pasta and Noodles with all sorts of noodle favorites, including Garlicky Spring Vegetable Pasta (a noodle dish that will help you make the most out of the veggies you have on hand).
- Speedy Soups and Stews while you can sit around a let a pot of soup simmer all day, you don’t have to! Try a classic soup recipe like Creamy Sesame Ramen instead.
- Plant-Powered Salads with tofu, grains, beans, and more, this selection of hearty vegan salads is fresh and delicious!
- Irresistible Vegan Sandwiches, Wraps and Burgers You won’t be going hungry with lunch time favorites like Black Bean Salsa Burgers and Bee-Free Honey Mustard Chickpea Salad Sandwiches.
- Savory Small Bites this chapter includes all sorts of tasty, party-worthy food, including the Mederteranian Stuffed Mushrooms- go down for the recipe!
- Quick and Easy Morning Munchies From Cranberry-Oat Breakfast Cookies to Blistered Cherry Tomatoes and Beans on Garlic Toast, breakfast may be quick but it’s a huge upgrade from a bowl of cereal!
- Snappy Sweet Treats if you like to end your day with something sweet, the final chapter includes desserts like Apple Crumble for One (or More).
Purchase “30-Minute Frugal Vegan Recipes” by Melissa Copeland here.
How to Make Mediterranean Stuffed Mushrooms
After flipping through the book, I decided to try the Mediterranean stuffed mushrooms because their neat, packages seemed perfect for a 4th of July weekend or a summer get together. These stuffed mushrooms are filled with artichoke hearts, nutritional yeast and other delicious savory bits. They’re easy to make- first the ingredients for the filling that need cooking are sautéed, and then mixed with the other filling ingredients. The filling is placed in de-stemmed white mushrooms (for best results, try and find nice round ones as they are less prone to leaking) and baked with a breadcrumb topping. After about 15 minutes in the oven, time to serve!
Looking for Party Nibbles? Try one of these recipes too!
- Fennel and Apple Salad in Belgian Endive Cups
- Vegan Easter (or any occasion!) Deviled Potatoes
- Super-Food Vegan Seed Pâté
- Giant Buffalo Beans- White Beans in Buffalo Sauce
- Holiday Baked Vegan Cheese with Guava Swirl
Mediterranean Stuffed Mushrooms
These delightful mushrooms have a creamy filling with a distinctly cheesy taste, thanks to the nutritional yeast. You may not be able to find nutritional yeast in every grocery store, but it is often available in bulk food stores and online (where you’ll get the best price). These make a great appetizer for when you’re having guests over—they may not believe that they’re vegan!
Ingredients
- 12 large white mushrooms
- 5 tsp (25 ml) olive oil, divided, plus more for brushing and pan
- ¼ cup (40 g) chopped red onion
- 2 cloves garlic, minced
- 1 (14-oz [400-g]) can artichoke hearts
- ¼ cup (32 g) nutritional yeast
- 2 tbsp (5 g) chopped fresh basil or parsley
- ¼ cup (60 g) vegan mayonnaise
- ¼ cup (28 g) vegan breadcrumbs
- ½ tsp salt, plus more for sprinkling
- Freshly ground black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- If any of your mushrooms are dirty, gently brush them off with a damp towel. Remove and roughly chop the stems if they’re clean.
- In a medium pan, heat 1½ teaspoons (8 ml) of the oil over medium-high heat and sauté the onion until soft and translucent, 5 to 7 minutes. Add the garlic and sauté for 30 seconds to 1 minute more, or until fragrant. Transfer to a large bowl.
- Add another 1½ teaspoons (8 ml) of the oil to the pan along with the chopped mushroom stems. Leave them to fry and brown on the first side for about 2 minutes, then give them a stir and continue to fry. Once they’re browned all over, transfer them to the bowl with the onion.
- Drain the artichoke hearts and roughly chop them. Add them to the bowl along with the nutritional yeast and basil. Stir everything together and let cool for about 5 minutes before adding the mayonnaise or else it will melt.
- Meanwhile, in a small bowl, combine the breadcrumbs with the remaining 2 teaspoons (10 ml) of olive oil. Mix and mash together well.
- Lightly oil a baking pan and place the mushroom caps on it, stem end up. Sprinkle a bit of salt and pepper inside each cap. If you want, you can brush a bit of olive oil on the mushroom caps.
- Stir the mayonnaise, salt and a generous grind of pepper into the artichoke mixture. Taste and adjust the seasoning if you think it’s necessary. Use a small spoon to fill the mushroom caps with the mixture, packing it in and mounding it on top. Top with a spoonful of the breadcrumbs and press them into the filling.
- Bake for 12 to 15 minutes, depending on the size of the mushrooms, or until the breadcrumbs are golden brown and the filling is heated through. If they are slow to brown on top, pop them under the broiler for a few minutes, watching carefully. Serve warm.
Notes
Reprinted with permission from 30-Minute Frugal Vegan Recipes by Melissa Copeland, Page Street Publishing Co. 2019. Photo credit: Melissa Copeland.
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