Disclaimer: If you are new to Fork & Beans, this is a site specifically designed for recipes that are creatively gluten-free and vegan. Though I am not a vegan, I eat a mainly vegan diet and love the creativity it gives me in the kitchen. With that said, this recipe uses decorative oyster shells for these (non-oyster) Baked Oyster Mushrooms for it’s beauty and authenticity it gives to this Gluten-free Vegan “Seafood” Bake series. If you are offended by this, be warned that this post might not be for you. Thank you for all your support!
Hopefully you haven’t missed the last two posts for the Gluten-Free Vegan “Seafood” Bake. If so, well you are lucky that this is the internet because it’s always possible to rewind (yay, technology!):
This Vegan “Clam” Chowder has been getting rave reviews already. People are making batches of this soup and fighting off their children for the leftovers.
These King Oyster “Scallops” are my newest favorite thing to eat. If you are a fan of scallops but no longer eat meat or any kind, this is the dish to try!
Using the oyster shells is a creative and fun way to serve your appetizer. You, of course, are not limited to just using the shells. I had to track these down at a shell shop so I understand if you don’t want to go on a shell hunt. Feel free to use ceramic serving spoons, small glasses. or just allow your guests to scoop up the filling from the baking dish onto their plates. Oh choices, you are so plentiful…
A fun appetizer for your next non-seafood bake, these Baked Oyster Mushrooms have all the flavor without the seafood.
- 1 small shallot, minced
- 1 large garlic clove, minced
- 1 Tbsp. vegan butter
- 1/2 c. mushrooms, chopped (preferably king oyster–use what you can find)
- 1/4 c. chopped tomatoes
- 1/4 c. white wine
- 1 lemon wedge
- 2 Tbsp. fresh parsley, chopped
- 2 Tbsp. gluten-free panko breadcrumbs
- 1/4 tsp. salt
- Preheat your oven to 425 degrees.
- On medium heat, sauté the shallots and garlic with 2 tsp. vegan butter.
- Add the mushrooms, chopped tomatoes, and white wine and stir until the liquid absorbs.
- Squeeze in the lemon juice, sprinkle with parsley, and stir in the breadcrumbs until well-combined.
- Season with salt.
- If you are baking in shells: Place a heaping tablespoon of filling into each shell. Sprinkle with extra panko crumbs on top. Bake for 10-12 minutes until the tops are lightly browned.
- If you are placing these in ceramic spoons for serving (or other serving options): Place filling into an oven-safe dish. Sprinkle extra panko crumbs on top. Bake for 10-12 minutes until the tops are lightly browned.
- Serve with lemon wedges and garnish with chopped fresh parsley.
- Serving Size: 3
Happy mushroom-hunting and appetizer-making, friends!