STUFFED MUSHROOMS VEGGIE CAPS
Years ago my former husband and I hosted annual holiday parties for 70 plus people. We started food prep in October and had a feast that impressed us all. Now the mushrooms I made years ago included cheese and I just knew I could create a delish vegan version. I did just that!
You are sure to love these and even if you eat meat – no missing it here. The plant-based cheese I chose is a fave artisan cheese from Nuts for Cheese. There's always a stash in my freezer or you can make your own.
INGREDIENTS
24 small cremini or white button mushrooms
1-2 tbsp Olive oil
½ cup shallots or onion, finely diced
3-4 cloves garlic, minced
¼ cup seeds or nuts, toasted and chopped, if needed
¼ cup sun-dried tomatoes, finely chopped
1 cup arugula or spinach, parsley, watercress…
1 tsp Italian herb blend, rubbed
2-4 tbsp nutritional yeast
¼ cup vegan cheese, if desired ( I love Nuts for Cheese with red rind or black garlic absolute favorites)
Pinch sea salt, and black pepper, to taste
DIRECTIONS:
TERI’S TIPS:
Years ago my former husband and I hosted annual holiday parties for 70 plus people. We started food prep in October and had a feast that impressed us all. Now the mushrooms I made years ago included cheese and I just knew I could create a delish vegan version. I did just that!
You are sure to love these and even if you eat meat – no missing it here. The plant-based cheese I chose is a fave artisan cheese from Nuts for Cheese. There's always a stash in my freezer or you can make your own.
- Appetizer
- Vegan, dairy, gluten, soy-free
- Makes 24 caps
INGREDIENTS
24 small cremini or white button mushrooms
1-2 tbsp Olive oil
½ cup shallots or onion, finely diced
3-4 cloves garlic, minced
¼ cup seeds or nuts, toasted and chopped, if needed
¼ cup sun-dried tomatoes, finely chopped
1 cup arugula or spinach, parsley, watercress…
1 tsp Italian herb blend, rubbed
2-4 tbsp nutritional yeast
¼ cup vegan cheese, if desired ( I love Nuts for Cheese with red rind or black garlic absolute favorites)
Pinch sea salt, and black pepper, to taste
DIRECTIONS:
- Preheat the oven to 350°F and wipe mushrooms well with a damp towel to remove the black fertilizer. De-stem and set aside the caps.
- Dice the mushroom stems finely, add to a hot medium-sized sauté pan over medium heat a few minutes to dry-fry.
- Next add 1 tablespoon of oil along with the shallots. Sauté until transparent then add the sliced garlic and continue to cook until soft and fragrant before stirring in the remaining stuffing ingredients. Cook 4-5 minutes.
- Once the mixture is ready, fill each mushroom cap pressing in gently then bake for 12 – 18 minutes or until the mushrooms are brown and soft. If the tomatoes or parsley begin to burn, cover the pan loosely with tin foil.
TERI’S TIPS:
- This recipe has lots of room for playful creative flare, feel free to use any greens, seeds or nuts of your choice.
- For a great main course substitute large mushrooms such as Portobello instead of using small cremini caps. Add an additional 5+ minutes to the baking time and serve with steamed greens and roasted herb and garlic olive oil tossed veggies or your favorite ancient grains cooked in a great veggie broth.