Recipe: Vegan Thyme & Truffle Cream Stuffed Mushrooms

There are some meals I'll generally never order when I'm out at a restaurant, like Avo on Toast, as I can always make this 100% better at home. Then there are those meals I tend to only ever eat when I'm out, usually as they seem way too complicated for me to recreate in the van, stuffed mushrooms were one of those.

I've always hated deep frying so I never thought to try them at home, but since we added a mini air fryer to our van life kitchen I've been experimenting more.

These mushrooms are juicy, yet crunchy and thanks to Alba Black Truffle Cream the exquisite delicate truffle flavour really shines through. They were also so easy to prepare I'm never ordering them from a restaurant again!

If you don't already follow me on Instagram come check out my page and make sure to watch my stories to find out what I'm up to and new recipes I'm working on!

Truffle Cream Stuffed Mushroom Recipe with Alba Black Vegan Truffle Cheese Spread

“Juicy, creamy and crunchy, What more could you want from this healthy Stuffed Mushroom recipe?"

Vegan Thyme & Truffle Cream Crispy Stuffed Mushrooms

Makes 12 Mushrooms

This recipe makes around a dozen stuffed mushrooms, but the recipe can easily be increased or decreased to make more or less!

The Ingredients

• 12 button or Swiss brown mushrooms

• 1/2 a cup of precooked Quinoa

• 1/2 Cup of Precooked French or Green Lentils

• 4 Tbs of Alba Black Truffle Cream

• 1/2 tsp of fresh or dried thyme

• Optional: 1/4 Cup of Vegan Panko Bread Crumbs

• Spray Olive Oil

Yep its that easy!

The Method – Could it get any simpler?

1. Mash the lentils and add the quinoa.

2. Add the thyme and truffle cream and stir to combine thoroughly.

3. Season with salt to taste.

4. Allow to rest in the fridge while you prepare the mushrooms

5. Peel the skin from the mushroom caps and remove the stalks. You can reserve these to use in something else such as Risotto :)

6. Place the mushrooms on a tray cap side up and lightly spray with oil.

7. Flip them back over and fill with quinoa mixture.

8. Sprinkle breadcrumbs on the top if adding them. If going gluten free use some more quinoa to add the crunch!

9. Spray all over again Lightly with spray oil and place in the air fryer on 180 degrees celsius for 10 minutes

10. Check the mushrooms and rotate if necessary then cook for a further 5 minutes on 200 degrees.

11. To serve a simple garlic aioli works well!

12. Serve straight away with a simple garlic aioli or some vegan Mayo!

Tips!

I like to put the mixture into a plastic bag and pipe it in to the mushrooms to make it easier!

As with all my recipes you can alter the quantities of everything to your own taste. this is not a sponsored post, all products mentioned are used because I LOVE them!

Bon Appétit!

💕Lia xoxo