Vegan Cranberry‑Pecan Stuffed Mushrooms 🍄 – Festive, No‑Cook Appetizer for Thanksgiving
Indulge in the flavors of Thanksgiving with these easy, no-cook vegan cranberry-pecan stuffed mushrooms. Perfect for a quick and impressive appetizer, they combine the sweetness of cranberries with the earthiness of mushrooms and the crunch of toasted pecans.
4.0 from 1 votes
Prep Time
10 min
Cook Time
-
Total Time
10 min
Ingredients
- • 12 ⅞ large mushroom caps
- • ⅞ cup cranberry sauce
- • ⅞ cup toasted pecans, chopped
- • ⅞ cup fresh parsley, chopped
- • ⅞ cup fresh thyme, chopped
- • 2 ⅞ tablespoons olive oil
- • 1 ⅞ tablespoon lemon juice
- • Salt and pepper to taste
Instructions
-
1
Gently wipe the mushroom caps with a damp cloth and remove the stems and gills.
-
2
Combine the cranberry sauce, chopped pecans, parsley, thyme, olive oil, lemon juice, salt, and pepper in a bowl.
-
3
Spoon the cranberry-pecan mixture into each mushroom cap, dividing it evenly among the 12 caps.
-
4
Arrange the stuffed mushrooms on a platter or individual serving plates and serve immediately.
Nutrition Facts
120
Calories
2
Protein
15
Carbs
10
Fat
-
Fiber
-
Sugar
Recipe from DishSip.com • https://dishsip.com/recipe/vegan-cranberrypecan-stuffed-mushrooms-festive-nocook-appetizer-for-thanksgiving