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…
Baked Oyster Mushrooms
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 1 1x
Description
A fun appetizer for your next non-seafood bake, these Baked Oyster Mushrooms have all the flavor without the seafood.
Ingredients
- 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
Instructions
- 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.
Notes
- Serve with lemon wedges and garnish with chopped fresh parsley.
Nutrition
- Serving Size: 3
Happy mushroom-hunting and appetizer-making, friends!
You are rocking the New England Clam Bake Feel for sure with all these amazing recipes!!!!
I LURV this!!! We went to a fine dining vegan restaurant in LA and they used oyster mushrooms in a similar way. These themed posts you are doing are rocking my world!
Is this that same restaurant you and loverboy recently visited???
I cannot get over this series. I’m a longtime follower of your blog, and this is just the most fantastic stuff. You’re so talented and creative! Thank you for sharing with us!
I cannot thank you enough for your support, Caitlin! Thank you for taking the time to say hello and sharing your kind words with me. Means the world to me, it really does. xo
only you can think up this awesome stuff. i have never tasted any seafood ever. so i am quite clueless about replicating the taste and texture except that everything always smells so bad when i pass by a seafood restaurant 🙂 but now i dont need to!
Well I can see how that would be difficult to recreate if you have never tried it before! Here, make this chowder and you won’t miss a thing 😉 xo!
How fun! I am loving the faux-fish series!
Yay, I am so happy that you appreciate it 🙂 xo