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Beefless and Broccoli Stuffed Mushrooms

Everyone's favorite Chinese take out dish, transformed into bite size magic!


1 package of Vegan Beef substitute (We used Gardein Beefless Tips)

2 cups of Broccoli Florets

12oz of mushrooms, stems removed and chopped

¼ cup of soy sauce

1 tablespoon hoisin sauce

1 tbl of teriyaki sauce

1-2 tsps of beefless flavor

¼ cup water

Ninja squirrel hot sauce

Oil for frying


Preheat oven to 375

Thaw your Beefless Tips

Chop your Tips into tiny pieces

Chop your broccoli into tiny pieces

In a large frying pan add your oil and heat over medium high heat

Add in your broccoli, chopped mushroom stems

Toss well

Add in your chopped beefless tips

Cook until browned

Stir in your beefless seasoning and water

Mix well

Stir in your soy sauce, hoisin, and teriyaki

Mix well

Add in desired amount of hot sauce

Turn off heat

Place mushroom caps onto greased cookie sheet

Using a small spoon scooped a large amount of filling into each mushrooms cap

Bake in preheated oven for roughly 20 minutes

Serve and enjoy!


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